Food Safety Crossword

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Across
  1. 5. A routine for cleaning and sanitizing equipment to prevent contamination is called ______ maintenance.
  2. 6. What process ensures all tools are accounted for after use in a GMP environment?
  3. 9. Sanitizing and covering scaffolding materials with endcaps prevents cross-contamination and potential _______ ingression.
  4. 11. The SAV food safety protocol involves stopping, assessing, and ______ out hazards.
  5. 12. What hazard does not properly sanitizing scaffolding prevent? (Physical, Chemical, or Biological)
  6. 14. What should be done before carrying out a task in a food safety SAV protocol?
  7. 15. What personal protective equipment is worn to prevent hair from falling into the GMP area?
Down
  1. 1. Environmental ______ is crucial for detecting microbial contamination in production areas.
  2. 2. Ensuring that there are no stains on GMP uniforms prevents bringing ______ into the GMP area.
  3. 3. Proper ______ of scaffolding materials helps prevent cross-contamination.
  4. 4. Sanitizing and covering scaffolding materials prevents ______ contamination.
  5. 7. Recording the time and date of maintenance actions helps ensure proper ______.
  6. 8. Inspecting FIBC hoist crane for oil ______ is crucial.
  7. 10. Controlling pest activity in manufacturing facilities helps prevent ______ hazards. (Physical, Chemical, or Biological)
  8. 13. The contamination of food by machine lubricants is an example of a ______ hazard.