Food Safety Culture - CIP

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Across
  1. 2. Critical CIP parameter affecting chemical performance
  2. 5. Unwanted introduction of foreign substances into a product
  3. 8. Flow condition that helps cleaning solutions contact surfaces
  4. 10. Amount of cleaning chemical present in a solution
  5. 11. A possible consequence of product contamination
  6. 13. Protective layer formed by microorganisms on surfaces
  7. 14. Using more cleaning chemical than specified
Down
  1. 1. Materials left behind after production that cleaning removes
  2. 3. Routine inspections help ensure effective CIP performance
  3. 4. Relating to bacteria, yeast, and mold growth
  4. 5. Cleaning method performed without disassembling equipment
  5. 6. Residual substance tested for under APP 960-96
  6. 7. Chemical used to reduce microorganisms on equipment
  7. 9. Using less cleaning chemical than required
  8. 12. Meeting regulatory and industry requirements