Catering- health and safety
- Created by: Bridget Hubbard
- Created on: 18-04-17 13:08
R | D | E | E | P | F | A | T | F | R | I | E | R | A | V | L | A | N | U | S | P |
B | D | U | U | K | O | W | T | Q | V | Y | H | E | L | C | C | Q | I | D | S | T |
A | F | D | A | N | G | E | R | Z | O | N | E | U | R | J | T | N | D | L | P | T |
O | A | A | M | P | S | T | C | K | P | G | U | M | C | D | G | L | E | F | S | C |
S | F | K | S | C | Q | F | I | K | S | B | R | O | W | N | B | O | A | R | D | F |
F | U | M | G | C | U | U | C | O | N | T | A | M | I | N | A | T | I | O | N | E |
I | B | W | P | A | M | D | W | Y | E | L | L | O | W | B | O | A | R | D | T | S |
K | C | X | W | I | H | M | Q | Y | Q | F | N | W | J | R | Q | W | D | X | H | E |
D | A | N | G | E | R | Z | O | N | E | D | E | F | I | N | I | T | I | O | N | M |
F | M | V | U | V | Y | G | I | J | C | D | O | K | K | L | V | O | P | E | U | A |
I | I | P | B | T | K | Q | X | R | I | P | C | G | G | O | V | X | D | W | S | G |
W | F | Y | W | J | C | J | C | I | T | U | T | U | O | W | S | M | M | E | P | H |
G | W | C | Q | J | X | I | Y | M | S | L | N | N | F | M | Y | G | E | J | F | T |
R | C | R | O | S | S | C | O | N | T | A | M | I | N | A | T | I | O | N | J | X |
D | L | N | D | K | G | N | J | J | L | Q | S | K | T | G | D | P | N | L | B | Y |
U | B | L | L | S | B | O | I | L | I | N | G | W | A | T | E | R | S | M | R | A |
V | H | Y | F | O | O | D | P | O | I | S | E | N | I | N | G | C | H | N | J | C |
K | D | G | W | W | K | M | Q | S | C | P | G | P | C | H | G | F | R | H | R | N |
J | O | R | G | R | E | E | N | B | O | A | R | D | W | N | S | O | E | S | D | V |
Q | J | O | H | S | Y | B | K | P | H | D | W | O | N | F | A | H | K | Y | E | W |
M | G | D | O | R | N | W | J | D | G | A | B | N | B | S | N | D | W | X | F | N |
Clues
- 100⁰C (7, 5)
- 170⁰ - 190⁰C (4, 3, 5)
- 5⁰-63⁰C (6, 4)
- Cooked Meat (6, 5)
- Fruit and vegetable (5, 5)
- Root Vegetables (5, 5)
- the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. (5, 13)
- The temperatures in which food is not safe to eat. (6, 4, 10)
- This is the reaction caused by eating CONTAMINATED food (4, 9)
- This means the infection, spoiling or pollution of something (13)
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