Food safety

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Across
  1. 2. The fifth principle of HACCP
  2. 3. A document prepared in accordance with the principles of HACCP
  3. 6. The fourth principle of HACCP
  4. 11. ISO
  5. 13. A systematic preventive approach to food safety
  6. 14. Is illness caused by eating contaminated food.
  7. 15. one of the three hazards of food poising
Down
  1. 1. SSOP
  2. 4. GMP
  3. 5. is what happens when bacteria from one food item are transferred to another food item
  4. 7. Foods that require time-temperature control to keep them safe for human consumption
  5. 8. The third principle of HACCP
  6. 9. GHP
  7. 10. Is an acronym for the conditions bacteria and gross stuff need to thrive and grow.
  8. 12. The temperature range in which food-borne bacteria can grow