Across
- 3. Food that gradually deteriorates and can eventually become inedible to eat
- 4. An illness that is the result of eating food that has been contaminated by pathogens resulting in symptoms of food poisoning
- 5. A cleaning product used in the kitchen alongside hot water when washing dishes to ensure that all fat and food scraps are fully removed
- 6. An organimsm causing disease to it's 'host'. In the kitchen most usually caused by bacteria, viruses and fungi.
- 7. A danger or risk that could cause injury to self or others. All of these in the kitchen must be identified/reported.
- 9. A sealed cabinet that should be placed between 0 and negative 4 degrees to enable foods that are placed in it to be chilled extending their shelf life
Down
- 1. A chemical product used in the kitchen to reduce or eliminate the risk of pathogenic bacteria remaining on food preperation surfaces
- 2. The process by which bacteria or other micro-organisms are unintentionally transferred from one substance to another with potential harmful effects
- 5. This is the temperature zone in the kitchen between 5 degrees and 60 degrees where bacteria can multiply most rapidly, increasing the risk of food poisoning
- 8. A sealed cabinet that preserves food at very low temperatures to extend shelf life