Food safety & hygiene

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H J G H X P B O T T O M Y W O R
U K X S X Y B A C T E R I A T H
L R S E P E R A T E P J C H O N
N S P V T T H O R O U G H L Y D
D N U J C T I Y V Q S Q N E I H
J H N X J N P F V U D D P F B F
V O I V C D O O L S S P J N F O
N L G M D D E F R O S T E D P Q
C D L L D P E R I S H A B L E H
S I L I S T E R I A Y V B E U N
D N F H W K F Y X S P W V T N H
V G U T W N G B V W A L M Y G K
C H I P P E D L F D P W R R C N
Y G E F R E E Z E R I G Q T T L
V C L R I X Y G S H T A Q N L X
L N W E U D O X F N M M L Y F M

Clues

  • A domestic piece of equipment maintained at -18 degrees. (7)
  • Always keep raw and ready to eat foods .........? (8)
  • Another name for High Risk foods? (10)
  • Before cooking meat that has been frozen, make sure it is thoroughly.......? (9)
  • Hot _______ is when cooked food is stored at a temperature above 63 degrees during serving or display. (7)
  • Raw meat and fish should be stored on which shelf in the refrigerator? (6)
  • Room temperature allows what to grow? (8)
  • To avoid food poisoning, food should be cooked......................? (10)
  • What type of crockery should you discard? (7)
  • Which bacteria can still multiply in a refrigerator? (8)

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