Across
- 5. First step before sanitizing a surface.
- 6. Critical hygiene step before starting work.
- 9. To reduce microorganisms to safe levels.
- 10. What employees should do if they see a food safety issue.
- 11. Regular sessions to keep employees updated on safety practices.
- 15. Routine check to ensure compliance with safety standards.
- 16. Worn to prevent contamination from hands.
Down
- 1. Personal cleanliness that helps prevent contamination.
- 2. Measures taken to protect food from intentional harm or tampering.
- 3. A potential source of harm in food production.
- 4. Ability to track ingredients from source to product.
- 7. A substance that can cause an allergic reaction.
- 8. Type of material like plastic or metal that must be kept out of dough.
- 12. Internal or external review of food safety practices.
- 13. Abbreviation for Good Manufacturing Practices.
- 14. Rodents or insects that must be kept out of the facility.