Lead Auditor Training

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Across
  1. 5. A in RABQSA
  2. 6. ........ Hazard
  3. 8. HACCP Principle No 6.
  4. 11. Food Safety .......... System
  5. 12. ......... Hazard
  6. 14. Hazard ........Critical Control Points
  7. 15. First In First Out
  8. 16. Food Safety Plan (-,-,-)
  9. 18. Certified Lead ........Training
Down
  1. 1. .......... Hazard
  2. 2. R in RABQSA
  3. 3. HACCP Principle 2. Identify ....... Control Points
  4. 4. Q in RABQSA
  5. 5. A in RABQSA
  6. 7. Type of Pathogen, usually found in undercooked poultry
  7. 9. HACCP Principle No 3. ......... Critical Limits
  8. 10. Number of Training HACCP Principles
  9. 12. For Checking Food Temps
  10. 13. S in RABQSA
  11. 17. B in RABQSA