Follow HACCP Plan

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Across
  1. 4. any organism or its by-product that is present in food/feed that can cause injury/ illness when consumed
  2. 5. Quality and Safety System for Feed Ingredients that addresses and identifies safety, quality, and regulatory compliance in order to minimize hazards
  3. 6. Abr. Critical Control Point
  4. 8. undesirable substance that may render food/ feed unsafe for consumption.
  5. 11. highest hygiene area requiring the most contamination controls
  6. 12. document required for all CCP screens
  7. 13. Process critical control for metal contamination
Down
  1. 1. low hygiene area requiring basic contamination controls
  2. 2. medium hygiene area requiring moderate contamination controls
  3. 3. systematic approach to identify, evaluate and control hazards in foods. A technique to improve the safety and quality of food products and food additives
  4. 7. environmental contaminants due to open process, or from processing contaminants due to wearing material
  5. 9. worn to prevent hair from falling into process
  6. 10. Process critical control for foreign contamination