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.