Task 1 revision

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Across
  1. 3. Another word for "defrosting"
  2. 6. You can make brunoise from this cut
  3. 8. Footwear in food businesses must always be ...
  4. 10. the acidity level of a food which is a factor of bacterial growth
  5. 11. It's ok to eat these foods after this date
  6. 14. Cross _________
  7. 15. Madedoine (8x8x8mm) can be described as ...
  8. 16. The two things needed for hand washing is hot water and _______
  9. 17. bacteria that doesn't need _______ to survive is called "anaerobic" bacteria
Down
  1. 1. The first P in PPE
  2. 2. 4x4x20mm vegetable cut
  3. 4. _________ equipment is often used to prevent cross contamination
  4. 5. After sneezing, going to the toilet or touching raw chicken you must ...
  5. 7. raw foods must be stored _________ cooked/ready to eat foods
  6. 9. the temperature range where bacteria multiply rapidly
  7. 12. Bacteria that is dangerous to humans can be called _______
  8. 13. Meat, dairy, eggs, and prepared pasta are all considered ________ foods