Across
- 2. Cleaning and ________ Program
- 6. ________ And Procedures to Prevent Foodborne Illness
- 7. Personal ________ Program
- 9. Quality Control and ________ Programs
- 10. Facility Design and ________ Program
Down
- 1. ________ Selection and Specification Program
- 3. Food Safety ________ Program
- 4. ________ -Control Program
- 5. Standard ________ Procedures (SOP's)
- 8. Actively Controlling Risks and ________