Across
- 5. Measures to prevent intentional contamination are included in the site Food ____ Plan
- 6. Glass and brittle material inspections, cleaning and sanitizing, and pest control are measures to prevent _____
- 8. Action required before using equipment for food preparation
- 9. Wash your hands for 20 ____
- 10. Methodology to identify and control food safety risks
- 12. Most common critical control point on site
Down
- 1. PPE worn to prevent contamination of food/products
- 2. Food borne pathogen associated with raw eggs
- 3. Can cause anaphylactic shock
- 4. PPE worn to prevent contamination of food from a person's head
- 7. Highly contagious virus responsible for millions of cases of gastroenteritis each year
- 9. ____raw foods from ready to eat foods
- 11. Focused inspections to assess food safety compliance and continuous improvement