Food Spoilage and Safe Food Storage

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Across
  1. 4. moulds and yeast can survive at pH levels of 1-1.5
  2. 6. food labels provide this to prevent food spoilage
  3. 11. separating raw and cooked meats, fish and poultry when _________
  4. 13. food labels provide these to prevent food poisoning
  5. 14. transfer of harmful bacteria from one product to another
  6. 15. bacteria slow down growth below freezing
Down
  1. 1. one of the 6 conditions of bacterial growth
  2. 2. food spoilage is caused by the action of enzymes and ___________
  3. 3. bacteria multiply rapidly
  4. 5. foods must be used by given date
  5. 7. one of the 6 conditions of bacterial growth
  6. 8. planning the time of your shopping journey
  7. 9. terms of quality, flavour and texture
  8. 10. process where foods become unfit for human consumption
  9. 12. unpack foods as quickly as possible especially perishable foods