Food Safety

Edit Answers
1234567891011121314151617181920
Across
  1. 4. Food that does not cause any harm or injury to the person eating it
  2. 6. A contaminant such as a cleaning solution
  3. 7. A group of individuals, once poisoned are of higher risk
  4. 10. The length of time you should be sympton free before returning to work
  5. 13. You should always do this if you witness poor food safety/hygiene
  6. 15. Best practice is to record this on products
  7. 16. 5 degC is the maximum recommended temperature for this item
  8. 17. Should be stored correctly
  9. 20. An animal or insect that contaminates or damages food
Down
  1. 1. The temperature at which food should be reheated too
  2. 2. An illness caused by eating something that is contaminated
  3. 3. The optimum temperature in degC for the multiplication of bacteria
  4. 5. 5 degC and 63 degC are the two temperatures between which bacteria is most likely to grow
  5. 8. A sympton of food poisoning
  6. 9. A contaminant such as glass
  7. 11. A contaminant that will put you at risk of food poisoning
  8. 12. Where raw food should be stored in a refrigerator in relationt to cooked food
  9. 14. The best way to ensure that food is cooked to the correct temperature
  10. 18. The high risk groups, once poisoned all have this
  11. 19. Controlling pests will prevent the spread of this