SAFER FOOD, BETTER HEALTH

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Across
  1. 3. Building competence to follow safe methods
  2. 5. Surface sampling to check cleanliness/micro risk
  3. 10. Protective wear used to reduce risk/contamination
  4. 12. Control to detect metal contamination
  5. 13. Unwanted physical contamination category
  6. 14. Step where control is essential to prevent/reduce hazard (abbr.)
  7. 16. Food safety system based on hazard analysis and control points
  8. 19. Unintended transfer (often allergen-related)
  9. 20. Rapid hygiene check commonly used post-clean (abbr.)
  10. 22. Product status preventing use/dispatch pending decision
  11. 24. Confirming controls are working as intended
  12. 25. Recorded failure to meet a requirement (abbr.)
Down
  1. 1. Ability to track materials and product through the process
  2. 2. Clean practices that reduce contamination risk
  3. 4. Accuracy check against a known reference
  4. 6. Baseline factory practices supporting safe food (abbr.)
  5. 7. Written method for doing a task consistently (abbr.)
  6. 8. Physical control to remove foreign bodies
  7. 9. Verification label matches product/allergen status
  8. 11. Quality assurance function (abbr.)
  9. 15. Removal of soil/residue from equipment and areas
  10. 17. Formal check against a standard/procedure
  11. 18. Evidence a control can achieve its intended outcome
  12. 20. Ingredients requiring strict control to protect consumers
  13. 21. Material reintroduced under controlled conditions
  14. 23. Reduce microbes to a safe level (UK spelling)