Across
- 3. Proving that a process or control (like pasteurization or CIP) is capable of effectively controlling a hazard
- 5. Final QA approval confirming product meets all requirements and is safe to ship to customers
- 6. Bacteria linked to wet areas (floors, drains, coolers) that can contaminate product if controls and cleaning break down
- 8. Activities like record review, inspections, or testing to confirm food safety systems are being followed
- 10. A situation where a product, process, or record does not meet requirements and must be addressed
- 13. A “germ” (like certain bacteria) that can cause illness if it gets into food and is eaten
- 14. Ensuring the correct and current versions of procedures, forms, and records are available and being used (2-words)
- 16. Evaluation of product using sight, smell, taste, and texture to identify defects or quality issues
- 19. Completed documents used to show that processes, checks, and controls were followed correctly
- 20. 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)
- 23. The true underlying reason why a problem occurred, not just the immediate issue that was observed (2-words)
- 24. Program that includes swabbing areas in the plant (zones 1–4) to detect pathogens like Listeria (2-words)
Down
- 1. Everyday rules like hygiene, proper clothing/PPE, and keeping areas clean to prevent contamination (3-words)
- 2. 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)
- 4. An ingredient that can cause a serious reaction if it ends up in the wrong product (milk is a common example)
- 7. Indicator bacteria that can suggest poor cleaning, contamination, or loss of control somewhere in the process
- 9. Meeting internal procedures, regulatory requirements, and food safety standards during daily operations
- 11. Steps taken to fix a problem and prevent it from happening again after a failure or issue is identified (2-words)
- 12. Defined limits or requirements (such as pH, weight, or micro results) that product must meet to be acceptable
- 13. The FDA-published governing document for Grade A dairy products that outlines requirements for processing, testing, and handling to ensure product safety
- 15. A process step where losing control could directly make product unsafe; this step has specific limits that must be met every time
- 17. Harmful bacteria that can enter through ingredients or poor handling and spread through cross-contamination
- 18. Illness caused by eating contaminated food; often connected to bacteria, poor handling, or unsafe conditions
- 21. A formal review of programs, records, and practices to verify compliance with food safety standards like SQF
- 22. Heating process used in dairy to destroy harmful bacteria; if time/temperature aren’t met, product may be unsafe