Revise Part 6

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Across
  1. 6. Australian Quarantine and Inspection Service
  2. 7. a date mark that refers to the quality and shelf life of an unopened food product.(4,6)
  3. 8. factors which make it hard for microorganisms to thrive in processed food.
  4. 10. achieved by creating an unfavourable environment for microorganisms
  5. 11. the maximum length of time recommended for storage of foods items.
  6. 13. a taste found in some coffee (5,6,4)
  7. 14. using the senses to evaluate a food product.(7,10)
Down
  1. 1. a quality or feature of something or someone
  2. 2. a person who purchases goods and services for personal use.
  3. 3. the different tastes or ‘notes' that make up the flavour of a food.
  4. 4. sensory testing of foods by trained inspectors.(12,7)
  5. 5. the addition of harmful chemicals or microorganisms which can cause illness.
  6. 9. a date mark on a food product, after which time the product can not be sold.(3,2)
  7. 12. the compound in peppers that makes them taste hot.