FOOD SAFETY

3. Wearing a hair net when working in production is one of our _____.
5. Consumption of _______ is prohibited in a yellow and red zone.
6. Someone you should contact if you observe something that does not appear right.
9. A reason for something being placed on hold.
10. The number of allergens present at Chelsea Milling.
11. This process is used to tack a raw material Lot number to a finished product.
14. A raw material used in Legacy that can't be used if Food Service.
15. This type of contamination can occur when I cut myself.
17. This task is performed on trailers prior to loading finished goods.
18. The color band aid that can only be worn in production areas.
20. All Food Service products are ________.

1. Our metal detector is our only _________.
2. The mycotoxin we test for in our incoming wheat.
4. The bacterial microorganism we test for in our incoming dairy raw materials.
7. The acronym for First-In First-Out.
8. This is used by mixer operators to prevent foreign material from getting into finished product.
12. Color of a GMP zone sign when there is a high risk to the product.
13. The acronym for Hazard Analysis Critical Control Point.
16. What we don't want to get from consumers.
19. This allergen is found in all products produced at Jiffy.