Food Safety, Level 2 (Highfield)

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Across
  1. 2. Multiplies in living cells, not food or water.
  2. 3. A disease-producing organism.
  3. 4. A person who harbours, and may transmit, pathogenic organisms without showing the signs of illness.
  4. 6. Human waste matter that is carried away.
  5. 7. Human waste matter.
  6. 11. Mycotoxin.
  7. 13. Mushrooms.
  8. 14. A heat process used to reduce the number of micro-organisms to a safe level and must then be refrigerated.
  9. 15. An animal which lives in or around food.
  10. 16. The presence or introduction of something harmful or objectionable in food.
  11. 18. Microbiological hazards.
  12. 19. The potential to cause harm to the consumer.
  13. 20. Smell.
  14. 21. A product that kills insects.
  15. 23. Poison.
Down
  1. 1. Wetness caused by water.
  2. 3. The treatment of food to prevent spoilage and multiplication of pathogens.
  3. 5. Living thing.
  4. 8. Stomach.
  5. 9. Signs that something is not right.
  6. 10. Food that is no longer good due to bacteria, mould, enzymes and yeasts.
  7. 11. Grow.
  8. 12. No longer the true colour.
  9. 17. A sudden occurrence.
  10. 22. A phase of bacteria protecting them against harmful conditions e.g. high temperatures and disinfectant.