HACCP

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Across
  1. 3. _________ Control Point
  2. 8. The HACCP team must be a __________ team
  3. 10. Salmonella is a ___________ hazard
  4. 11. An example of a physical hazard
  5. 12. There are ________ codex principles
  6. 13. ________ measure
Down
  1. 1. HACCP is a ______ to analyse food safety risks
  2. 2. Probability the hazard will occur is the _________
  3. 4. Hazards considered are physical, biological and ________
  4. 5. ________ Pre-requisite Programme
  5. 6. Manufacturing processes shall have a _________HACCP plan
  6. 7. Pest control is one example of
  7. 9. ________ are an example of process inputs