Across
- 3. – Layer of bacteria that adheres to surfaces and resists cleaning
- 6. – Preventive system used to identify and control food safety hazards
- 10. – Introduction of harmful substances into food
- 12. – Cleaning system used to clean equipment without disassembly
- 13. – Process of cleaning and disinfecting food contact surfaces
- 15. – Deterioration of food quality due to microbial or chemical activity
- 16. – Relating to microorganisms that can impact food safety
- 17. – Rapid testing method used to verify surface cleanliness
- 18. – Substance that can cause a harmful immune response in some consumers
- 19. – Pathogen that thrives in cold, wet processing environments
- 20. – Heat treatment used to destroy harmful microorganisms in dairy
Down
- 1. – Ongoing check to ensure food safety systems are working properly
- 2. – Pathogen commonly linked to raw ingredients and cross-contamination
- 4. – Practices used to maintain personal cleanliness and prevent contamination
- 5. – Critical step in a process where control is required to prevent a hazard
- 7. – Transfer of allergens from one product to another
- 8. – Process of proving a control measure is effective
- 9. – Monitoring program targeting pathogens in the facility (zones 1–4)
- 11. – Key factor used to control microbial growth in food
- 14. – Ability to track product movement from raw material to finished good