Food Regulations

3. Bacteria or virus causing illness
5. Which employees at a food manufacturing facility are responsible for food safety?
8. Following rules and requirements
9. Products or materials not in compliance with food safety, quality or regulatory standards
10. The amount of time a food material is fit for use
13. Minimum number of seconds to wash hands

1. The ability to track food product and raw materials forward and backward
2. Substance intentionally added to food; component
4. Critical Control Point
6. The process of cleaning and sanitizing production equipment and surrounding areas
7. Good Manufacturing Practice
9. Number of Food Allergens recognized by the FDA
10. Safe Quality Food Certification
11. European Union
12. U.S. Food and Drug Administration