Q&FS Crossword

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Across
  1. 3. They double in 20 minutes
  2. 4. If it’s not ________ it didn’t happen
  3. 8. Bacteria, Viruses, Yeast and Mould are all types of _____________ Hazard
  4. 9. A technique that when applied correctly, identifies, evaluates and controls hazards which are significant for food safety
  5. 10. CCPs and OPRPs are equally ___________ to prevent, reduce or eliminate significant hazards to an acceptable level
  6. 13. A single measureable point of control in the process for food safety hazards, on line in real time
  7. 14. HACCP Demonstrates to our customers our commitment to producing ____ Food
Down
  1. 1. CCP/OPRP _________ must be escalated and actions taken to ensure the hazard is controlled at all times
  2. 2. The act of conducting a planned sequence of observations or measurement to assess whether control measures are operating as intended
  3. 5. This type of hazard results in poisoning
  4. 6. It is a Risk assessment tool used to identify, assess and ______ Food safety hazards
  5. 7. The number 1 reason for recalls in the last decade is for undeclared __________
  6. 11. This type of hazard is also referred to as a foreign object
  7. 12. An activity or program of activities to prevent, eliminate or reduce a significant food safety hazard. Not measurable in real time.