Across
- 2. – An ingredient that can cause a serious reaction if it ends up in the wrong product (milk is a common example)
- 4. – Using different colored tools (brushes, hoses) to prevent spreading contamination between areas (2-words)
- 6. – The amount of time a sanitizer must remain on a surface to effectively kill bacteria (2-words)
- 8. – A sticky layer of bacteria that forms on surfaces when cleaning is not effective and becomes difficult to remove
- 9. – A low pH cleaning chemical used in dairy CIP systems after caustic to remove mineral buildup like milkstone and prevent scaling inside equipment
- 12. – The spread of bacteria from dirty areas or surfaces to clean equipment or food contact areas during cleaning
- 13. – A chemical applied after cleaning that kills bacteria on surfaces when used at the correct strength and contact time
- 16. – Illness caused by eating contaminated food; often connected to bacteria, poor handling, or unsafe conditions
- 20. – An alkaline cleaning chemical used in dairy CIP systems to break down fats, proteins, and organic soils inside equipment and pipelines
- 22. – Heating process used in dairy to destroy harmful bacteria; if time/temperature aren’t met, product may be unsafe
- 23. – When water or foam spreads from dirty areas into clean zones, potentially spreading contamination
- 25. – Cleaning drains to remove buildup and reduce the risk of bacteria like Listeria growing and spreading (2-words)
Down
- 1. – Food buildup or residue left on equipment or floors that must be removed before effective cleaning can occur
- 3. – Everyday rules like hygiene, proper clothing/PPE, and keeping areas clean to prevent contamination (3-words)
- 5. – Bacteria linked to wet areas (floors, drains, coolers) that can contaminate product if controls and cleaning break down
- 7. – A “germ” (like certain bacteria) that can cause illness if it gets into food and is eaten
- 10. – Indicator bacteria that can suggest poor cleaning, contamination, or loss of control somewhere in the process
- 11. – A process step where losing control could directly make product unsafe; this step has specific limits that must be met every time
- 14. – The strength of a chemical solution, which must be correctly measured to ensure proper cleaning and sanitizing
- 15. – A method where foam is applied to equipment and surfaces to improve coverage and help remove soil (2-words)
- 16. – 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)
- 17. – The step where water is used to remove loose soil and product before applying chemicals
- 18. – 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)
- 19. – A test used to verify that cleaning or sanitizing chemicals are at the correct strength before use
- 21. – Harmful bacteria that can enter through ingredients or poor handling and spread through cross-contamination
- 24. – The check performed before production starts to confirm equipment is clean, free of residue, and ready for use