Food Safety Topics - Maintenance

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Across
  1. 3. Everyday rules like hygiene, proper clothing/PPE, and keeping areas clean to prevent contamination (3-words)
  2. 6. Implements used in the maintenance department that must be inspected, cleaned, and controlled at a predetermined frequency to prevent contamination
  3. 9. Applying oils or grease to equipment, which must be controlled to prevent chemical contamination of product
  4. 10. An ingredient that can cause a serious reaction if it ends up in the wrong product (milk is a common example)
  5. 12. Equipment components that prevent leaks and must remain intact to avoid contamination or product loss
  6. 14. Equipment built with smooth surfaces, proper drainage, and no niches so it can be effectively cleaned and inspected (2-words)
  7. 16. Repairs made after equipment failure that must ensure no contamination is introduced before returning to production (2-words)
  8. 18. Cracks, pits, worn areas, or damaged equipment surfaces where bacteria can hide and are difficult to clean
  9. 21. Scheduled work done ahead of time to keep equipment in good condition and prevent breakdowns or food safety risks (2-words)
  10. 22. Heating process used in dairy to destroy harmful bacteria; if time/temperature aren’t met, product may be unsafe
  11. 23. Keeping maintenance areas, equipment, and surrounding spaces clean to prevent contamination and support food safety
  12. 24. Adjusting instruments like thermometers, flow meters, or pressure gauges to ensure accurate readings for process control
Down
  1. 1. The written program that explains how we identify food safety hazards and the controls we use to keep product safe (think: the “how we prevent problems” document) (3-words)
  2. 2. Clean-In-Place, a system used to clean tanks and pipelines without disassembly that must be maintained to work correctly (3-words)
  3. 4. Illness caused by eating contaminated food; often connected to bacteria, poor handling, or unsafe conditions
  4. 5. Moisture buildup on ceilings, pipes, or equipment that can drip into product or onto food contact surfaces
  5. 7. A process step where losing control could directly make product unsafe; this step has specific limits that must be met every time
  6. 8. Materials like lubricants, greases, or sealants that are approved for use around food contact areas (2-words)
  7. 11. A “germ” (like certain bacteria) that can cause illness if it gets into food and is eaten
  8. 13. A short-term equipment fix used to keep operations running that must be properly corrected to avoid long-term food safety risks (2-words)
  9. 15. A controlled process where cultures lower pH to a required target within a set time; must be monitored to meet the expected pH/time result (curd making, sour cream)
  10. 17. Bacteria linked to wet areas (floors, drains, coolers) that can contaminate product if controls and cleaning break down
  11. 19. Harmful bacteria that can enter through ingredients or poor handling and spread through cross-contamination
  12. 20. A sealing component that can wear, crack, or fail and become a contamination or harborage risk if not replaced
  13. 24. Indicator bacteria that can suggest poor cleaning, contamination, or loss of control somewhere in the process