Food Safety Crossword Questionnaire

2. Process that destroys microorganisms on surfaces or equipment.
5. Document compiling GMPs, SOPs, and food safety system responsibilities.
7. Waterborne bacteria that can cause severe respiratory illness.
9. Period during which product remains safe and retains intended quality.
10. A step where control is essential to eliminate or reduce a food safety hazard.
11. Activity to confirm that control measures and procedures are working effectively.
14. A risk-based system for identifying and controlling food safety hazards.
16. System used to identify the history and movement of a product batch.
17. Procedure for removing unsafe product from the distribution chain.
18. Removal of visible soil and residues from surfaces before sanitizing.
19. Foreign material such as glass, metal, or plastic in finished goods.

1. A microbial layer that adheres to surfaces and resists regular cleaning.
2. Any nonconformity observed during process monitoring or inspection.
3. Systematic review to assess weaknesses that may lead to food fraud.
4. Type of cleaning agent effective for removing organic soils like fats.
6. A chlorine-resistant microorganism that can contaminate drinking water.
8. Type of hazard involving cleaning agents or heavy metal contamination.
12. The "C" in the HACCP acronym.
13. Collective practices to maintain personal and operational cleanliness.
15. The “P” in CCP.
20. FSSC 22000 certification is based on this ISO food safety management system.