Across
- 3. White ones are worn in orange and heightened orange zones, blue ones are worn in green and yellow zones
- 4. Zoning: the facility is divided into defined areas based on food safety risk.
- 5. Washing: The most effective measure in the prevention of bacteria transmission
- 7. Thousand: on average, we produce and impact X amount of infants daily
- 9. on Water: A program of ours that focuses on dry environments.
- 10. Defense: protecting food from intentional adulteration.
- 11. used to clean bump caps when transitioning between different zones.
- 15. Cleaning: 0145.2-WI procedure
- 16. Safety Culture: the shared values, beliefs and norms that affect mind-set and behavior toward food safety
- 17. Whose responsibility is it to address moisture found in the environment?
- 19. our #1 pest concern to date
- 21. Point: Places in or around a structure that can provide shelter and protection of pests for survival.
- 23. Seconds: the duration of handwashing
Down
- 1. Policy: We are committed to provide safe quality nutritional products that consistently meet or exceed customer expectations and regulatory requirements.
- 2. one bacterium that we are most concerned about
- 6. Petri Dish Award: quarterly award for Cronobacter remediation efforts
- 8. Sighting Form: Form used to report pests.
- 12. The minimum requirement of shoe cleaning
- 13. suits that should never be worn in the bathroom stalls and should never touch the floor.
- 14. Food Safety Day: What was June 7th related to Food Safety?
- 15. Design: an application of design techniques that aim to reduce contamination risk.
- 18. contamination: the transfer of harmful bacteria to food
- 20. Something: If you see something, _____________________
- 22. Performance Indicators: measurement of performance reported out on all monthly Food Safety Communications