Across
- 2. When harmful bacteria transfer from one food to another (5,13)
- 4. Difficulty digesting certain foods (11)
- 7. Illness caused by eating contaminated food (4,8)
- 11. Harmful microorganisms that can grow in food (7)
- 12. Identifying potential food safety risks (6)
- 13. Coloured chopping board used for raw meat (3)
- 15. A category that includes vitamins and minerals (13)
- 18. Someone who has a severe allergy to gluten (7)
- 19. Cooking food in a pan where the water is just bubbling (9)
- 22. Fine French knife cut
- 24. Failure to keep food at safe temperatures (11,7)
- 27. A reaction by the body to certain foods, such as nuts (7)
- 28. Money made after costs have been paid (6)
- 32. Providing help and information to guests (15)
- 34. Equipment to protect yourself(initials) (3)
- 35. Life‑threatening allergic reaction (11)
Down
- 1. A catering provision that does not make profit (13)
- 3. When bacteria multiply due to poor temperature control (4,6)
- 5. Coloured chopping board used for cooked meat (6)
- 6. What you do to bread dough for 10 minutes before leaving it to prove (5)
- 8. When food is between 5 and 65 degrees Celsius (10)
- 9. Correct handling to reduce food safety risks (11)
- 10. What someone who is intolerant to dairy struggles to digest(7)
- 12. System used to manage food safety risks(initials) (5)
- 14. Staff responsible for preparing meals (5)
- 16. Type of establishment where you stay overnight (11)
- 17. Officer who checks food premises for safety (13,6,7)
- 20. A residential place you pay to stay overnight (5)
- 21. A new fad or fashion in food or diets (5)
- 23. Micronutrient needed for strong bones and teeth (7)
- 25. Lining a tin with pastry and using rice or baking beans to cook in the oven (11)
- 26. Ingredient that causes bread dough to rise (5)
- 29. A sauce made from equal parts butter and flour (4)
- 30. Provides insulation and stored energy (3)
- 31. Coloured chopping board used for fruits and salad items (5)
- 33. Nutrient used for growth and repair (7)