Across
- 3. Some.......found naturally in food are normally found in soil and are easily distributed in air and dust
- 5. Place display labels on......not in food
- 7. Do not place hot food immediately into the..............as this will affect the holding temperature of the othes foods
- 9. Hands before handing food
- 12. gloves Should be worn when handing food
- 14. Cuts with a clean waterproof covering
- 17. Are single cell microorganisms
- 18. Do not........while preparing food
- 22. Do not use a..........to heat food
- 24. Use separate..........for each type of food
- 25. zone Is the temperature range(5°C to 60°C)in which most bacteria will grow
- 27. Don't.......food above the top of the tray
- 28. cells Cause food spoilage in foods such as fruit juices and vinegar products
Down
- 1. Do not.........or cough over food
- 2. May be cooked in their frozen state
- 4. Food..............can occur through poor cleaning of equipment
- 6. date The...................is the date before which a food such as fruit juices and vinegar products
- 8. towels Are a potential source of croo-contamination
- 9. Or cover food
- 10. Hazzard anakysis critical control points
- 11. Food which is...........should be used within two days
- 13. Is responsible for approximately 70 per cent of all food poisoning
- 15. cereus These bacteria are normally found in soil and are easily disributed in air and dust
- 16. foods The foods most likely to cause food poisoning
- 19. Tie back......
- 20. safety victoria Is planning a new food safety awareness program
- 21. date Is the date before which a food should be consumed for health and safety reasons
- 23. Are a form of fungi
- 26. When....ingredients are not separated from cooked ingredients in storage areas there is a potential for croos-contamination