1:00
en
CR
13
Foodborne: sickness caused by food that people eat. ___________ disease.
Vomiting: a symptom of foodborne disease
Red: suggested color of label for raw food
Green: suggested color of label for ready to eat food
Insulated: during transportation of hot food, wrap them well and place it in a clean _________container
Cooler: during transportation of cold food, place them in ___________ with a cold source
Toxic: cause of foodborne disease. __________ chemical
Salmonella: one of the common dangerous microorganisms in food handling
Best before: if consumed after this date, the food may not be at its best flavour.
Use by: if consumed after this date, you might suffer from foodborne disease
Microwave: recommended place to thaw frozen food
Food premises: more than half (64%) of the foodborne diseases occurred at _______________________
Virus: about 90% of food poisoning cases were caused by bacteria and ______________
Blue: suggested color of label for cooked food
Across:3. | during transportation of hot food, wrap them well and place it in a clean _________container | 4. | suggested color of label for raw food | 5. | during transportation of cold food, place them in ___________ with a cold source | 7. | about 90% of food poisoning cases were caused by bacteria and ______________ | 8. | cause of foodborne disease. __________ chemical | 9. | suggested color of label for cooked food | 11. | one of the common dangerous microorganisms in food handling | 13. | suggested color of label for ready to eat food |
| | Down:1. | more than half (64%) of the foodborne diseases occurred at _______________________ | 2. | recommended place to thaw frozen food | 6. | if consumed after this date, the food may not be at its best flavour. | 10. | sickness caused by food that people eat. ___________ disease. | 12. | if consumed after this date, you might suffer from foodborne disease |
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© 2013
PuzzleFast.com, Noncommercial Use Only
Across:3. | during transportation of hot food, wrap them well and place it in a clean _________container | 4. | suggested color of label for raw food | 5. | during transportation of cold food, place them in ___________ with a cold source | 7. | about 90% of food poisoning cases were caused by bacteria and ______________ | 8. | cause of foodborne disease. __________ chemical | 9. | suggested color of label for cooked food | 11. | one of the common dangerous microorganisms in food handling | 13. | suggested color of label for ready to eat food |
| | Down:1. | more than half (64%) of the foodborne diseases occurred at _______________________ | 2. | recommended place to thaw frozen food | 6. | if consumed after this date, the food may not be at its best flavour. | 10. | sickness caused by food that people eat. ___________ disease. | 12. | if consumed after this date, you might suffer from foodborne disease |
| |
© 2013
PuzzleFast.com, Noncommercial Use Only