Across
- 5. What equipment should run at temperatures of 0-5
- 7. Who inspects the food premises to ensure it is meeting standards(Abbreviation)
- 8. Who Inspects your organisation to ensure that infection control is being maintained (Abbreviation)
- 9. Abbreviation for personal protective equipment
- 10. what does bacteria need to multiply, food, warm,.... and time
- 12. what Act governs food hygiene
- 14. how many allergens are there
- 17. what is 0-63c known as ...... Zone
- 18. ..... as you go
Down
- 1. What equipment should run at temperatures of -18 or below
- 2. what legislation governs infection control (Abbreviation)
- 3. how is contamination transferred ..... and indirect
- 4. What can you check food temperatures with
- 6. what are meats such as burgers, sausages and meatballs known as
- 9. Harmful bacteria
- 11. How many stages of hand washing is there
- 13. colour of cloth that is used in the kitchen
- 15. How many times can you reheat food
- 16. What colour cloths are used to clean the bathroom areas
- 19. Should you wash your chicken before cooking