Across
- 4. What does green dot on food packet stand for?
- 8. Illness/injury to staff may lead to ………………………….
- 9. …………… is when food becomes harmful to people and unsuitable for use.
Down
- 1. Micro-organisms grow well between the temperature range of 5⁰C – 60⁰C, most commonly known as the……………
- 2. One of the most important personal hygiene habits can also prevent foodborne illness
- 3. One food poisoning pathogen
- 5. A common allergen
- 6. Which nutrient is required for muscle building?
- 7. Food safety authority in India