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