Food Safety

5. ____________Matter is a physical hazard that can cause injury or death if consumed.
8. Maintaining ___________and following our procedure demonstrates a strong Food Safety Culture.
9. Rusty Tools/Items can harbour bacteria in which is a ______________ Hazard and a physical hazard by flaking off and entering our product stream
10. _____________control point means a point, step, or procedure in a food process at which control can be applied.
11. ______________Safety Modernization Act (FSMA)is a federal law that was passed in 2011. It requires companies that make, process, pack, or store human food and are registered with the FDA to follow new food safety rules called the Preventive Controls for Human Food (PCHF) rule, which can be found in 21 CFR Part 117

1. ______________controls are designed to keep errors or irregularities from occurring in the first place.
2. ___________Gowning and handwashing is a way to prevent biological contamination.
3. ___________is a material/chemical purchased by a manufacturing plant that is not a commodity.
4. ____________is the last step before going to the production floor.
6. ____________and Sanitizing chemicals are considered a chemical hazard.
7. ____________means any biological, chemical, or physical agent that has the potential to cause illness or injury.