Across
- 4. defrost quickly
- 5. high risk food
- 7. bacteria carried from one food to another
- 9. spoilage of food
- 12. one of the conditions for bacteria to grow and multiply
- 13. hazard anylisis critical control point
- 14. program,schedule
Down
- 1. colour of bandaid
- 2. low risk food
- 3. most common food poisoning bacteria
- 6. food kept in what zone
- 7. pest in food premises
- 8. must be checked twice a day
- 10. one of the symptons of food poisoning
- 11. food safety program