Across
- 3. Infection or irritation of the gastrointestinal (GI) tract caused by food or beverages which contain bacteria, parasites, viruses or chemicals.
- 5. Written procedures a food production facility develops and implements to prevent direct contamination.
- 6. Management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
- 8. Condition of being protected from or unlikely to cause danger, risk or injury.
- 9. Microorganism that if consumed by humans can cause food poisoning.
- 10. Bacterial communities which produce a substance which protects them from their environment and helps them stick to food contact surfaces.
- 12. Removal of visible soil and food residue on a surface.
- 14. Process of maintaining or preserving something.
Down
- 1. Condition or practice conductive to maintaining health and preventing disease.
- 2. Surfaces which contact human food during the normal course of operations.
- 4. Hazard Analysis and Critical Control Points
- 7. Application of a chemical or heat to clean a surface which kills microorganisms.
- 11. The organization and controlling of the affairs of a business or a particular sector of business
- 13. An unexpected, intense, and distressing experience that has a sudden and powerful effect on somebody's emotions or physical reactions.