Across
- 2. Process that destroys microorganisms on surfaces or equipment.
- 5. Document compiling GMPs, SOPs, and food safety system responsibilities.
- 7. Waterborne bacteria that can cause severe respiratory illness.
- 9. Period during which product remains safe and retains intended quality.
- 10. A step where control is essential to eliminate or reduce a food safety hazard.
- 11. Activity to confirm that control measures and procedures are working effectively.
- 14. A risk-based system for identifying and controlling food safety hazards.
- 16. System used to identify the history and movement of a product batch.
- 17. Procedure for removing unsafe product from the distribution chain.
- 18. Removal of visible soil and residues from surfaces before sanitizing.
- 19. Foreign material such as glass, metal, or plastic in finished goods.
Down
- 1. A microbial layer that adheres to surfaces and resists regular cleaning.
- 2. Any nonconformity observed during process monitoring or inspection.
- 3. Systematic review to assess weaknesses that may lead to food fraud.
- 4. Type of cleaning agent effective for removing organic soils like fats.
- 6. A chlorine-resistant microorganism that can contaminate drinking water.
- 8. Type of hazard involving cleaning agents or heavy metal contamination.
- 12. The "C" in the HACCP acronym.
- 13. Collective practices to maintain personal and operational cleanliness.
- 15. The “P” in CCP.
- 20. FSSC 22000 certification is based on this ISO food safety management system.