Food Safety Management

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Across
  1. 4. Expressions of dissatisfaction from customers.
  2. 6. Operational Prerequisite Program, essential to control the likelihood of introducing food safety hazards.
  3. 8. Quality Control Point, a step where quality can be controlled.
  4. 9. Measures and conditions necessary to control hazards and ensure food is safe.
  5. 10. Unwanted substances in food products, such as metal or plastic.
  6. 11. Critical Control Point, a step at which control can be applied to prevent or eliminate a food safety hazard.
Down
  1. 1. A systematic preventive approach to food safety from biological, chemical, and physical hazards.
  2. 2. Threat Assessment Critical Control Point, focuses on malicious threats to food.
  3. 3. Good Manufacturing Practices, guidelines for manufacturing, testing, and quality assurance.
  4. 5. Failure to meet a requirement or standard.
  5. 7. The standard of something as measured against other things of a similar kind.