Food Safety and Hygiene

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Across
  1. 3. The range of temperature between 4-60
  2. 4. Any food that is safe from harmful bacteria such as uncooked grains
  3. 8. Occurs when chemicals or other allergens are transferred from one surface to another.
  4. 9. A liquid used to clean dirt,stains and bacteria off food-handling utensils.
  5. 10. A procedure followed to sanitize hands prior to handling food.
Down
  1. 1. An illness that occurs when consumed a food that contains harmful bacteria or toxins.
  2. 2. occurs when raw foods and cooked foods are handled using the same utensils.
  3. 5. food A food that has a life greater than 90 days at room temperature.
  4. 6. A plant-like organism that occurs in food and is classed as a Fungi
  5. 7. A system which highlights and controls hazards significant to food safety.