World Food Safety Day 2025 - Science in Action

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Across
  1. 3. OPRP1 (-P) consists of a _____ sample and cyclic samples to prevent spread of targeted micro to downstream processing.
  2. 7. Defined as the removal of product from the consumer market
  3. 8. the approved ____ _____ list (ARML)ensures we have properly assessed the risk of ingredients used in our process
  4. 11. to ___ is to substantially reduce number of undesirable organisms such as when using Alpet
  5. 12. chemical used to filter fermentation broth such as PAHC in planetary recovery process
  6. 13. A prerequisite program that helps to minimize transfer of hazards based on risk to a specific area such as through MAL/PAL
  7. 14. critical ____ point: essential to prevent or eliminate a food safety hazard to an acceptable level
  8. 17. ________ control is critical for the SLP product to prevent exponential microbial growth
Down
  1. 1. ____ out of place is a manual process for equipment not cleaned by CIP
  2. 2. _____ hazard includes foreign objects like glass, metal, plastic, or hair
  3. 4. master cleaning _____ details the frequency necessary to maintain a clean GMP environment including tools, chemicals, and instructions for how to complete.
  4. 5. length of time for which a food product is safe and fit for consumption
  5. 6. chemical hazard causing adverse response by the body to a food protein
  6. 9. scientific/technical evidence a control measure is properly implemented
  7. 10. Novonesis finds ____ solutions to use science every day in making the world a better place.
  8. 14. ______ of equipment ensures accurate measurements and operation within safe and functional parameters
  9. 15. equipment must be ____ qualified to ensure the cleanliness of the product contact surfaces our product is exposed to.
  10. 16. _______ process is performed by a 3PL for the SLP product to protect microbial stability and product quality as the product is unpreserved.