Kitchen Safety and Hygiene

12345678910111213141516171819202122
Across
  1. 3. These should be removed before preparing food as bacteria and dirt can get trapped in them.
  2. 4. A system to ensure good kitchen safety and hygiene is adhered to.
  3. 7. Visible micro-organism that spoils food.
  4. 10. When food is no longer desirable to eat.
  5. 11. These must not be overloaded to avoid the risk of an electrical shock.
  6. 13. Caused by heat.
  7. 15. Microscopic organisms that can cause food poisoning.
  8. 16. These should be covered with a brightly coloured plaster.
  9. 17. Used to protect the cook and food from dirt.
  10. 18. When your stomach feels upset
  11. 19. Handle very carefully, especially when washing them, to avoid cuts.
  12. 20. The internal temperature all cooked food should reach before it is served.
  13. 21. Foods that spoil rapidly and are high risk.
  14. 22. A common source of salmonella.
Down
  1. 1. Frozen food must achieve this to ensure they will cook right into the middle
  2. 2. Protect hands from hot dishes.
  3. 5. These should be colour coded to avoid cross contamination.
  4. 6. Cause food to ripen, over ripen and decay.
  5. 8. Most micro-organisms need this to survive.
  6. 9. Bacteria from one food transfer to another surface.
  7. 12. These should be turn in away from the edge of cookers so saucepans can't be knocked over.
  8. 14. Use this to wrap broken glassware or delph to protect yourself from sharp edges.