ABQ Food Safety & Quality

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Across
  1. 4. Type of chemicals that must be labeled as food grade or non food grade.
  2. 5. Continuous monitoring system for water quality.
  3. 8. Color of bag liners for scrap.
  4. 9. Program that defines critical control points.
  5. 10. Person on each shift responsible for signing off on all QA checks.
  6. 11. Important part of every QA check which provides evidence it was completed.
  7. 14. Program to prevent insects or animals from contaminating the product.
  8. 15. Only location in our plant with allergens.
  9. 16. Third party organization that audits our food safety and quality each year.
  10. 19. Storage location for potentially hazardous substances.
Down
  1. 1. Filtration step that is a CQP
  2. 2. Department responsible for verification and validation of our food safety systems.
  3. 3. Key to preventing allergen cross contamination at our plant.
  4. 6. Upper and lower limits we must meet on quality checks.
  5. 7. Certification for products meeting the Jewish Orthodox Union's requirements.
  6. 12. The only ingredient added to our water.
  7. 13. Status of non-conforming items that need further testing.
  8. 17. Key step in changeovers to prevent mixing of different products.
  9. 18. Added to our water to kill bacteria.