Food Safety and Hygiene

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Across
  1. 2. Always ensure that the power is turned ___ when assembling and cleaning appliances
  2. 7. Place food in ___ - NOT straight onto shelves
  3. 9. Cool hot foods for 30 minutes ___ refrigerating
  4. 11. food ___ is usually cause by bacteria
  5. 13. Keep hot food ___ 60 C
  6. 14. ___ are natural chemicals that cause food to ripen and age, but do not cause food poisoning
  7. 19. Adjust the ____ so that it does not extend past the base of the saucepan
  8. 20. Food ___ is the deterioration in the quality or sensory properties of food
  9. 22. Wild ___ can cause food spoilage in foods
  10. 23. Do not ___ over food
  11. 24. Do not double ___ when tasting food
  12. 25. Personal ___
  13. 27. 'First in,First ___'
  14. 28. Divide large quantities into ___ small containers for storage
Down
  1. 1. Do not use an electrical appliances near ___ or a stove
  2. 2. Many bacteria need ___ for survival and in order to reproduce
  3. 3. ___ are single-cell micro organisms that reproduce by a process called 'budding'; they cause food spoilage in foods
  4. 4. Make sure that food is not placed directly on the shelves: as this can be a means of Cross- ___
  5. 5. Don't unstack __ food on the top of each other
  6. 6. separate raw and ___ food
  7. 8. ___ causes infection when food that contains live bacteria is eaten
  8. 10. Never ___ your finger along the cutting edge of the knife to test its sharpness
  9. 12. ___ are form of fungi
  10. 15. Store ___ in containers or wrap
  11. 16. Food ____
  12. 17. Do not work with food while you are ____
  13. 18. Cover cheese and ___
  14. 21. Separate ___ and red meat
  15. 26. disposable ___ should be worn when handling food