Across
- 4. Keeping your area tidy
- 5. Mayonnaise Food Contact
- 6. Being able to follow the paper trail of a complete product
- 8. Bottling Non-food Contact
- 10. Presenting a clean appearance
- 12. Hazard that can come from cleaning solutions
- 13. IBL/FSSC 22000/ISO 22000
- 15. Oil Food Contact
Down
- 1. Chemical Warehouse
- 2. Explains what to do
- 3. Good Storage Practices
- 7. Hazards that you can see
- 8. Hazard that is caused from rats, flies, germs
- 9. Collecting product that poses a danger to customers
- 11. Last step to kill germs
- 14. General Warehouse Area