Food Safety

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Across
  1. 3. Protective clothing item worn on head.
  2. 5. Type of contamination from foreign objects
  3. 6. Found in cleaning products, can cause chemical contamination
  4. 7. Used to keep hands clean.
  5. 8. Label showing when food must be used. (3,2)
  6. 12. Type of contamination from unclean hands or surfaces
  7. 13. Visual check done before production starts (3,5)
  8. 14. Hazard Analysis and Critical ______ Point
  9. 16. Microorganisms that grow without oxygen
  10. 17. Process that eliminates germs from surfaces
  11. 19. Used to keep hands clean.
  12. 20. System that ensures food safety through hazard analysis (5,4)
Down
  1. 1. Key risk in poor hand hygiene. (4,6)
  2. 2. Whats meant to be in the product is in the product
  3. 4. Brand __________ through Compliance Global Standard
  4. 5. Main cause of foodborne illness
  5. 7. System for managing food safety hazards
  6. 9. Germs that can make food unsafe.
  7. 10. Dangerous if consumed, may cause illness.
  8. 11. Type of control that removes a hazard.
  9. 15. This allergen is associated with mayonnaise
  10. 18. Bacteria most associated with Pate
  11. 19. Regulation that sets standards for food hygiene