Food Safety Crossword

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Across
  1. 3. Why do we record batch codes, production times and destinations?
  2. 7. Glycol would be an example of what kind of food safety hazard?
  3. 8. Risk = Severity X Likelihood
  4. 9. Tampering, diluting or mislabelling a product is food ___?
  5. 10. What allergen is present in our beer but not in the cider we package?
  6. 12. Glass would be an example of what kind of food safety hazard?
  7. 14. All documents can be found on HUK ___?
  8. 15. The four elements of effective CIP are time, mechanical action, chemical, and ___?
  9. 16. An examination of hazards and their likelihood is a ___ assessment.
Down
  1. 1. primarily found in warm, stagnant ___?
  2. 2. Legionella is a
  3. 4. Which of our products is not pasteurised?
  4. 5. What kind of hazard is Salmonella?
  5. 6. What off-flavour gives beer a butterscoth/buttered popcorn aroma?
  6. 11. HOC stands for Hygiene, Orderliness and ___?
  7. 13. Something with the potential to cause harm
  8. 14. CCP stands for Critical ___ Point