Across
- 2. A common food that is a source of gluten
- 3. The number of conditions bacteria require to grow
- 4. Foods such as quiche, salad and cooked meat are known as __ risk foods
- 5. released in bodies or food, these cannot be destroyed by cooking
- 8. For water to be used as a disinfectant it must be ___ two degrees
- 11. HACCP stands for hazard analysis _ control point
- 13. An example of a high risk food
- 14. The process of removing dirt and grease using a chemical detergent
- 15. 82 degrees is the temperature required for ____
- 16. How bacteria protect themselves
Down
- 1. By law, there are __ allergens that must be declared on pre packed foods
- 2. Where should hot unused food go?
- 4. EHO stands for Environmental ___ Officer
- 6. A detergent and disinfectant used combined
- 7. Bacteria multiply by binary fission every __ minutes under the right conditions
- 9. Cross contamination can occur from direct or ___ contamination
- 10. the range in temperatures which bacteria multiply most rapidly in is known as the ___ zone
- 12. A group of people high risk for food poisoning
- 13. the wash cycle in a dishwasher must reach __ degrees