FSCE

2. A planned sequence of observations or measurements of defined control parameters to assess whether predefined limits are being met.
3. The underlying cause of a problem, which will prevent a recurrence if addressed adequately.
4. Before handling food, it is essential to wash your.....?
7. Action to eliminate the fundamental, underlying cause of a detected non-conformity and prevent recurrence.
11. When processing our food products, employees must wear special uniforms, hair nets and beard masks (if the employee has facial hair). We do this to assist in preventing?
12. CIP is the automated cleaning system used in dairy plants. What does it stand for?
13. What is the heat treatment given to milk to make it safe for consumption?
14. A detailed description of a material, product or service.

1. The attitudes, values and/or beliefs which are prevalent at the site, relating to the importance of product safety and the confidence in the product safety systems, processes and procedures used.
5. Maintaining the product cold from farm to consumer is essential for food.
6. Who is responsible for food safety in Brownes?
8. The food safety plan.
9. The identification, evaluation and estimation of the levels of risk involved in a process to determine an appropriate control process.
10. Ability to trace and follow all components from raw materials to distribution.
15. A known component of food which causes physiological reactions dye to an immunological response.