Food Safety Topics - Operations

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Across
  1. 1. Any surface that directly touches product (belts, nozzles, utensils); must stay clean and protected (3-words)
  2. 6. Harmful bacteria that can enter through ingredients or poor handling and spread through cross-contamination
  3. 7. Indicator bacteria that can suggest poor cleaning, contamination, or loss of control somewhere in the process
  4. 12. Illness caused by eating contaminated food; often connected to bacteria, poor handling, or unsafe conditions
  5. 13. Switching from one product/run to another; requires the right cleaning and steps to prevent mix-ups and contamination
  6. 14. An ingredient that can cause a serious reaction if it ends up in the wrong product (milk is a common example)
  7. 15. Bringing product temperature down as required after processing so bacteria don’t grow while product waits or moves through the system
  8. 18. Product that cannot be used/shipped due to a concern until it is reviewed and dispositioned properly (2-words)
  9. 19. Code printed on product used to identify when/where it was made for tracking and potential recall needs (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. Equipment that checks product for metal contamination; must be working and challenged/checked as required (2-words)
  12. 24. Worn to keep hair from falling into product during processing/packaging
  13. 25. A “germ” (like certain bacteria) that can cause illness if it gets into food and is eaten
Down
  1. 2. Physical objects that don’t belong in food (plastic, metal, rubber); often comes from equipment damage or handling (2-words)
  2. 3. Product added back into production; must be controlled so it doesn’t cause contamination, mix-ups, or traceability gaps
  3. 4. Water getting into areas it shouldn’t (overhead drip, pooling, leaking into product/equipment zones), increasing contamination risk—especially pathogen risk (2-words)
  4. 5. Monitoring/maintaining correct temps during processing/holding so bacteria don’t grow and controls are met (2-words)
  5. 8. 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)
  6. 9. Keeping floors, drains, equipment exteriors, and work areas clean to reduce contamination risk and prevent unsafe conditions
  7. 10. 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)
  8. 11. Everyday rules like hygiene, proper clothing/PPE, and keeping areas clean to prevent contamination (3-words)
  9. 16. A process step where losing control could directly make product unsafe; this step has specific limits that must be met every time
  10. 17. When contamination spreads from one surface/product/person to another (ex: dirty glove to food contact surface)
  11. 20. Washing hands at required times (after breaks, restroom, touching non-food surfaces) to prevent transferring contamination to product
  12. 21. Bacteria linked to wet areas (floors, drains, coolers) that can contaminate product if controls and cleaning break down