Across
- 3. - Standard of something as measured against others.
- 5. - Rules to control food safety standards.
- 6. - The presence of harmful substances in food.
- 12. - Examination of food for safety and quality.
- 13. - Set of rules or procedures.
- 14. - Microorganisms that cause disease.
- 16. - Carried or transmitted by food.
- 17. - Condition of being protected from harm.
- 18. - Proper way to manage food to ensure safety.
- 19. - Materials used to protect and preserve food.
- 20. - Substances that can cause allergic reactions.
- 21. - Overseeing food safety practices.
- 22. - Measures to manage pests.
- 24. - Substance used to clean and disinfect.
- 25. - Providing information about the food on packaging.
- 27. - Keeping food in a state to prevent spoilage.
- 29. - The state of being clean.
- 32. - Examination of food and facilities for safety.
- 33. - Microscopic organisms that can cause illness.
- 35. - Process of making something free from bacteria.
- 36. - Measures taken to avoid food safety issues.
- 37. - Official recognition of meeting standards.
- 38. - Measures taken to maintain a clean environment.
- 39. - Practices to maintain health and prevent disease.
Down
- 1. - Cleaning to destroy harmful microorganisms.
- 2. - Controlled environment with low levels of pollutants.
- 4. - Transfer of harmful substances between foods.
- 7. - Individual practices for cleanliness.
- 8. - Keeping food in a proper place to maintain safety.
- 9. - Adherence to food safety regulations.
- 10. - Established norms for food safety.
- 11. - Detailed examination of food samples.
- 15. - Microorganisms, especially those causing disease.
- 19. - Preparing food for consumption.
- 23. - Potential source of harm in food.
- 26. - Degree of heat present in food.
- 28. - Place where food is processed or prepared.
- 30. - Microorganisms, especially bacteria causing disease.
- 31. - Regular observation to ensure food safety.
- 34. - Ability to track food through the supply chain.