FSQA Food Safety

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Across
  1. 1. a dilution of sodium chloride and citric acid to form a solution
  2. 4. Pathogenic Shinga Toxin E. coli
  3. 7. Procedures to be followed when a deviation occurs
  4. 10. to prevent the adulteration and contamination of food products
  5. 11. forms completed by inspection program personnel and issued to the establishment when there is a failure to comply with regulatory requirements
  6. 12. general guidelines to be followed in an operation
  7. 13. Any product that is not suitable for human consumption
  8. 14. A point, step, or procedure at which biological, physical, or chemical factors can be controlled.
  9. 15. Something maintenance should turn in to FSQA
  10. 17. Intended for use as human food
  11. 18. to prevent the creation of insanitary conditions
Down
  1. 2. A protein in food which may trigger a specific type of immune response by the human body
  2. 3. One-celled microorganisms that are either free-living or parasitic, some of which may cause illness to humans and animals
  3. 5. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption
  4. 6. ATP swab done to indicate if a surface is thoroughly clean
  5. 8. Anything that may make a product impure or adulterated
  6. 9. A step or process that is applied to the primal/subprimal to hinder microbial growth such as ASC
  7. 16. Processing aid that destroys or inhibits the growth of microogranisms