Across
- 3. Daily audit to verify food safety systems and housekeeping are compliant.
- 6. This type of hazard includes cleaning chemicals and lubricants.
- 7. The "________Zone" is the temperature range (40 - 140 deg F) where bacteria can grow rapidly, posing a risk of foodborne illness.
- 9. A microorganism often associated with under processed plant-based foods.
- 10. The act of removing product from sale due to contamination.
- 11. Minimum seconds required for effective hand washing.
Down
- 1. _________ Control points are specific steps in food manufacturing which, prevent eliminate or reduce food safety hazards.
- 2. Tool used to help clean your shoes after entering the facility.
- 3. The CCP at evergrain that controls hazards with temperature.
- 4. This type of contamination involves foreign material like metal or plastic.
- 5. This federal agency regulates food safety in plant-based food facilities in the United States.
- 8. Set point of the solution (i.e. water or chemical) to aid in the cleaning process