Activity No.

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Across
  1. 2. – A physical hazard that can contaminate food.
  2. 4. – To check if the HACCP system is working properly.
  3. 5. – A system that finds and controls food hazards.
  4. 10. – To check time, temperature, or other control points
  5. 12. – A process after cooking that can be a control point.
  6. 13. – A possible danger in food that can be biological, chemical, or physical.
  7. 14. – Actions taken when a safety limit is not met.
  8. 15. – A step in food preparation where temperature is checked.
Down
  1. 1. – A rule like minimum temperature or time for safety.
  2. 3. – Live seafood kept in tanks like clams or oysters.
  3. 6. – A chemical hazard that may be found on food.
  4. 7. – Written documents used in HACCP to track safety steps.
  5. 8. -Meat process that uses smoke to preserve food.
  6. 9. Point – A step where a hazard can be controlled or removed.
  7. 11. – A tiny organism that can cause food-borne illness.