FOOD SAFETY FRIDAY CROSSWORD

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Across
  1. 4. Introduction of biological, chemical, or physical hazard.
  2. 8. Food safety is everyone’s ______.
  3. 10. Substance capable of causing an allergic reaction.
  4. 11. Activity used to verify compliance with procedures & requirements.
  5. 13. Material that must be managed to prevent contamination. (i.e. garbage)
  6. 15. Practices covering hygiene, housekeeping & appropriate behavior.
  7. 16. Free from food safety hazards.
  8. 17. Verification that measuring equipment gives reliable results.
  9. 18. Protection of products from intentional contamination.
  10. 19. System used to submit food safety concerns & continuous improvement ideas.
  11. 20. Describes a culture where employees identify & report concerns early.
  12. 22. An event to report before it becomes a larger issue.
  13. 24. Corrective action involving product retrieval.
  14. 25. Group responsible for food safety culture.
Down
  1. 1. Foundation that supports the HACCP plan.
  2. 2. Builds the knowledge & skill needed to perform work safely.
  3. 3. Intentional deception involving food products for economical gain.
  4. 5. Complete these clearly, accurately & as the work is performed.
  5. 6. Hazard type involving foreign material.
  6. 7. Rodent that can contaminate food or food-contact areas.
  7. 9. Verify GMP or HACCP requirements are being followed during walk arounds.
  8. 12. Common food safety monitoring parameter during cooking & storage.
  9. 14. Ability to track materials and products throughout the process.
  10. 21. System used to identify & control food safety hazards.
  11. 23. Internation food safety certification scheme used at our facility.