Across
- 2. place licensed by local authority for slaughter of animals
- 4. edible mould in cheese
- 6. top poultry producing state in india
- 9. art of preserving meat using salt
- 11. aproach for safe food production
- 13. examination of meat for human consumption
- 14. borne disease in poultry
- 15. providing standards for food products in india
Down
- 1. throat is trnavesly cut
- 3. oozing of dark tarry colour. Blood from natural orifices
- 5. HACCP is a food safety ____system
- 7. dragging the bird through hot water
- 8. test for typhoid
- 10. h stands for _____in HACCP
- 12. due to defecirncy of enzyme GLT