Food safety & hygiene 0.0 / 5 ? Home Economics: Food & NutritionFood handlingASOCR Created by: Food for thoughtCreated on: 18-04-14 20:33 10862931457 Across 1. To avoid cold spots when using a microwave, what should you do half way through cooking? (4) 4. A domestic piece of equipment maintained at -18 degrees. (7) 5. Raw meat and fish should be stored on which shelf in the refrigerator? (6) 6. Hot _______ is when cooked food is stored at a temperature above 63 degrees during serving or display. (7) 7. To avoid food poisoning all equipment must be..............? (5) Down 2. Which bacteria can still multiply in a refrigerator? (8) 3. In the food industry temperatures are monitored using a food...? (5) 8. What zone is 5 - 63 degrees centigrade? (6) 9. Before cooking meat that has been frozen, make sure it is thoroughly.......? (9) 10. Another name for High Risk foods? (10)
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