Food Safety

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Across
  1. 4. SSOP
  2. 7. A document prepared in accordance with the principles of HACCP
  3. 8. A kind of bacteria that grows in refrigerators
  4. 10. GMP
  5. 14. An acute gastrointestinal disorder
  6. 15. The temperature range in which food-borne bacteria can grow
  7. 18. The fourth principle of HACCP
  8. 19. The fifth principle of HACCP
Down
  1. 1. Food that require time-temperature control to keep them safe for human consumption
  2. 2. ISO
  3. 3. Is a toxic secondary metabolite produced by organisms of the fungi kingdom, commonly known as molds.
  4. 5. A kind of bacteria related to poor hygiene practice
  5. 6. A kind of bacteria that is sometimes in food and that makes people sick found in animal guts
  6. 9. A systematic preventive approach to food safety
  7. 11. Is what happens when bacteria from one food item are transferred to another food item
  8. 12. GHP
  9. 13. The third principle of HACCP
  10. 16. is an acronym for the conditions bacteria and gross stuff need to thrive and grow.
  11. 17. one of the three hazards of food poising