Across
- 1. The colour of the board used for preparing fish
- 5. A high risk food item
- 6. A group of people that are at higher risk of food poisoning
- 9. The colour of the chopping board used for salad and fruit
- 12. These must be washed before preparing food
- 13. A chemical contaminant
- 14. You must legally inform this person if you have food poisoning
Down
- 1. Raw meat should be stored on this shelf
- 2. A type of pathogenic bacteria
- 3. A requirement for bacteria to grow
- 4. This appliance must be at -18 degrees
- 7. This zone is when the temperature is 5-63 degrees
- 8. These may spread disease
- 10. A good bacteria can help to make this food item
- 11. A physical contaminant