Across
- 3. Where low risk foods are stored
- 5. Taking off a watch is an example of which type of hygiene?
- 7. something you should do regularly to your hands
- 8. needed for bacteria to multiply
- 9. small living organisms
Down
- 1. A high risk food
- 2. raw and cooked food should be kept this way
- 4. what should equipment be before and after use?
- 5. a low risk food
- 6. a sign of food spoilage bacteria