GMP & Food Safety

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Across
  1. 3. /All __________ traps including insect bate stations are handled only by a member of the pest control team.
  2. 5. Keep all _________ items in your lockers or vehicles, not in the operations area.
  3. 9. steps to prevent product from damage and ____ abuse.
  4. 10. All _______ must check-in in the will call office.
  5. 15. crushed, torn, leaking, open, or condensation-stained cases from normal product flow.
  6. 18. measures to prevent cross ____________ from fresh meat.
  7. 19. /Do not use ______ or distressed pallets.
  8. 20. /_______ audits will be conducted by a member of management and a member of the safety committee.
Down
  1. 1. / Cleanliness of the facility is _______ responsibility.
  2. 2. open any product container without__________ from management.
  3. 4. Possession of alcohol and drugs on company property.
  4. 6. or report any unsanitary conditions observed ________________.
  5. 7. Do not _________ or rest on product.
  6. 8. /Fresh meat will be ___________ and held segregated from other packed items.
  7. 11. No eating, drinking, gum-or tobacco chewing is permitted in the receiving, shipping or _____ area.
  8. 12. your supervisor if you have an __________ or communicable illness.
  9. 13. for Good Manufacturing Practices.
  10. 14. /Wash hands for 20 ___________ under hot running water.
  11. 16. /Hands will be _____________ after handling leaking or damaged fresh meat containers.
  12. 17. /Wipe hands then use a paper _______ to turn off water and open door.