Leclerc Safety 7 Quality Week Crossword 2

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Across
  1. 3. Failure to meet a requirement or standard
  2. 4. Study of microorganisms relevant to food safety
  3. 8. Adjustment of equipment to ensure accuracy
  4. 10. Abbreviation for Critical Control Point
  5. 11. Departure from standard procedures or expectations
  6. 13. Time a product remains safe and suitable for consumption
  7. 15. Adherence to laws, regulations, and standards
  8. 16. Detailed description of product requirements
  9. 18. Selecting a portion for testing
Down
  1. 1. Ability to track a product through all stages of production
  2. 2. Steps taken to fix and prevent recurrence of a problem
  3. 5. Abbreviation for Good Manufacturing Practices
  4. 6. Food safety system focused on critical control points
  5. 7. Substance that can cause an immune reaction
  6. 9. Formal inspection of processes or records
  7. 10. Unwanted presence of harmful substances
  8. 12. Confirmation that procedures are followed correctly
  9. 13. Process of cleaning to prevent contamination
  10. 14. Proof that a process consistently produces desired results
  11. 17. Removal of unsafe products from the market