Food Safety Topics - Warehouse

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Across
  1. 3. The written program that explains how we identify food safety hazards and the controls we use to keep product safe (think: the “how we prevent problems” document) (3-words)
  2. 4. Indicator bacteria that can suggest poor cleaning, contamination, or loss of control somewhere in the process
  3. 6. An ingredient that can cause a serious reaction if it ends up in the wrong product (milk is a common example)
  4. 9. Organizing inventory so product is used and shipped in the correct order to maintain freshness and safety (2-words)
  5. 11. Ability to track product using records and lot codes from receiving through shipping in case of a recall
  6. 13. Code used to identify when and where a product was produced for tracking and recall purposes (2-words)
  7. 16. Verifying trailer seals are intact and match paperwork to ensure product has not been tampered with (2-words)
  8. 18. First In, First Out, ensuring older product is shipped before newer product to prevent spoilage or expired inventory (3-words)
  9. 19. Master Sanitation Schedule, a program that ensures warehouse, cooler, and dock areas are cleaned at defined frequencies to maintain food-safe conditions (3-words)
  10. 21. Bacteria linked to wet areas (floors, drains, coolers) that can contaminate product if controls and cleaning break down
  11. 22. Program used to prevent and monitor rodents and insects in warehouse and cooler areas (2-words)
  12. 23. Harmful bacteria that can enter through ingredients or poor handling and spread through cross-contamination
  13. 24. Controls used to prevent unauthorized access to product, storage areas, and shipping docks to protect food safety
  14. 25. A controlled process where cultures lower pH to a required target within a set time; must be monitored to meet the expected pH/time result (curd making, sour cream)
Down
  1. 1. Product that is placed on hold due to a concern and cannot be shipped until reviewed and released by QA (2-words)
  2. 2. Everyday rules like hygiene, proper clothing/PPE, and keeping areas clean to prevent contamination (3-words)
  3. 5. Illness caused by eating contaminated food; often connected to bacteria, poor handling, or unsafe conditions
  4. 7. A process step where losing control could directly make product unsafe; this step has specific limits that must be met every time
  5. 8. Moisture buildup in coolers that can drip onto product or packaging and create contamination risk
  6. 10. Heating process used in dairy to destroy harmful bacteria; if time/temperature aren’t met, product may be unsafe
  7. 12. Checking trailers before loading to confirm they are clean, odor-free, dry, and suitable for transporting food products (2-words)
  8. 14. The process of inspecting incoming loads to verify temperature, condition, and paperwork meet food safety requirements
  9. 15. A “germ” (like certain bacteria) that can cause illness if it gets into food and is eaten
  10. 17. Monitoring and maintaining cooler/freezer temperatures to ensure product stays within safe limits at all times (2-words)
  11. 20. Maintaining clean floors, racks, and dock areas to prevent contamination and maintain food-safe conditions