Food Safety

2. Never put chemicals in food ____________
3. The area between 4-60 degrees Celsius is called the
4. At this temperature bacteria starts to die
5. Bacteria ____________ at freezing point
7. Food _________ is a reaction to the chemicals in foods
11. In case of an allergic reaction, use an ____________
14. _________ is found in raw eggs and chicken
16. Some symptoms to ___________________ are nausea, diarrhea, vomiting and fever
17. Cut away _________ parts of fruits and vegetables because they can contain bacteria
18. The tiniest bit of food can cause an ________ reaction

1. _____________ are most likely to affect babies because of their undeveloped immune system
2. Bacteria spreads through ______________________
6. ________ contains edible mould
8. Always _____ surfaces when finished with preparing food
9. The most common micro-organism is ________
10. Food should not be more than __ hours in the danger zone
12. Oxygen, warmth, food, moisture and time are the 5 conditions _______ needs, to multiply
13. Keep food refrigerated at __ degrees Celsius or less
15. Never defrost food at room temperature because bacteria will _______
16. Cook, clean, chill, separate are the 4 aspects to ___________