SAFE FOOD

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Across
  1. 3. Some.......found naturally in food are normally found in soil and are easily distributed in air and dust
  2. 5. Place display labels on......not in food
  3. 7. Do not place hot food immediately into the..............as this will affect the holding temperature of the othes foods
  4. 9. Hands before handing food
  5. 12. gloves Should be worn when handing food
  6. 14. Cuts with a clean waterproof covering
  7. 17. Are single cell microorganisms
  8. 18. Do not........while preparing food
  9. 22. Do not use a..........to heat food
  10. 24. Use separate..........for each type of food
  11. 25. zone Is the temperature range(5°C to 60°C)in which most bacteria will grow
  12. 27. Don't.......food above the top of the tray
  13. 28. cells Cause food spoilage in foods such as fruit juices and vinegar products
Down
  1. 1. Do not.........or cough over food
  2. 2. May be cooked in their frozen state
  3. 4. Food..............can occur through poor cleaning of equipment
  4. 6. date The...................is the date before which a food such as fruit juices and vinegar products
  5. 8. towels Are a potential source of croo-contamination
  6. 9. Or cover food
  7. 10. Hazzard anakysis critical control points
  8. 11. Food which is...........should be used within two days
  9. 13. Is responsible for approximately 70 per cent of all food poisoning
  10. 15. cereus These bacteria are normally found in soil and are easily disributed in air and dust
  11. 16. foods The foods most likely to cause food poisoning
  12. 19. Tie back......
  13. 20. safety victoria Is planning a new food safety awareness program
  14. 21. date Is the date before which a food should be consumed for health and safety reasons
  15. 23. Are a form of fungi
  16. 26. When....ingredients are not separated from cooked ingredients in storage areas there is a potential for croos-contamination