Food Safety
Across
- 4. Food that does not cause any harm or injury to the person eating it
- 6. A contaminant such as a cleaning solution
- 7. A group of individuals, once poisoned are of higher risk
- 10. The length of time you should be sympton free before returning to work
- 13. You should always do this if you witness poor food safety/hygiene
- 15. Best practice is to record this on products
- 16. 5 degC is the maximum recommended temperature for this item
- 17. Should be stored correctly
- 20. An animal or insect that contaminates or damages food
Down
- 1. The temperature at which food should be reheated too
- 2. An illness caused by eating something that is contaminated
- 3. The optimum temperature in degC for the multiplication of bacteria
- 5. 5 degC and 63 degC are the two temperatures between which bacteria is most likely to grow
- 8. A sympton of food poisoning
- 9. A contaminant such as glass
- 11. A contaminant that will put you at risk of food poisoning
- 12. Where raw food should be stored in a refrigerator in relationt to cooked food
- 14. The best way to ensure that food is cooked to the correct temperature
- 18. The high risk groups, once poisoned all have this
- 19. Controlling pests will prevent the spread of this