2024 FOOD SAFETY CROSSSWORD

Edit Answers
123456789101112131415
Across
  1. 4. This Raw Milk and Processing CCP eliminates biological pathogens with heat.
  2. 6. At what pH must finished yogurt be at 5 hours and 30 mins to ensure that it is safe from biological hazards?
  3. 10. Who is responsible for food safety?
  4. 11. OPRP is a food safety acronym that stands for:
  5. 13. Color for buckets and brushes that come in direct contact with the floor.
  6. 14. Color for buckets and brushes that come in contact with drains.
  7. 15. This packaging CCP protects consumers from foreign objects.
Down
  1. 1. Glass and metal represent what kind of food safety hazard?
  2. 2. What temperature is raw milk required to be below or equal to when received and stored?
  3. 3. CCP is a food safety acronym that stands for:
  4. 5. The intentional tampering, substitution, or addition to a product for economic gain.
  5. 7. This is not to be worn inside the production area.
  6. 8. Color for buckets and brushes that come in direct contact with food.
  7. 9. Antibiotics in Raw milk represent what kind of food safety hazard
  8. 12. What is the only allergen that we use at this plant?