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Across 6. Must be clean and washed daily. 7. Showering daily is necessary to support effective ............ hygiene. 8. Professional people must always model "best practice" ............. 9. Food must always be used long before this date. 10. 80% of all food poisoning outbreaks is caused by this not being carried out properly. 11. A bacteria often associated with chicken. 13. Between 5 and 60 degrees celcius is the temperature that bacteria are most active. 15. Micro-organisms that cause harm to humans. 16. This food must be completely and safely thawed before cooking. 17. Food should always reach 75 degrees celcius to achieve the required temperature 18. Spoilage often found on uncovered food. 19. Chopping boards, utensils and work surfaces must be regularly..........

Down 1. Thorough ............... will kill most bacteria. 2. When raw and cooked food connect. Give 3 examples of how this can happen. 3. Food must be kept at -18 degrees celcius or below in the .... 4. This kitchen equipment must always keep food at below 4 degrees Celsius 5. This food is always prepared with care and love :-) 7. High risk foods such as cooked meat, seafood and dairy products are known as readily.... 12. A micro-organism that could cause harm if left unchecked. 13. Dishes should be cleaned with hot water and ............ 14. Hepatitis, flu are examples of this, can easily contaminate food with poor personal hygiene.