fresh produce food safety

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Across
  1. 3. critical hygiene practice to prevent food borne illnesses
  2. 6. program critical to prevent food borne illnesses
  3. 8. cleaning agent used to remove biofilms from surfaces
  4. 10. all pockets on employees clothing must be
  5. 12. substance that reduces pathogenic agents on surfaces
Down
  1. 1. items not allowed on the packing floor
  2. 2. the physical movement of harmful bacteria from one place to another
  3. 4. objects made of this are not allowed on the harvest machines or in packing building
  4. 5. bacteria that is commonly found in floor drains
  5. 7. when to be ready for a food safety audit
  6. 9. always put gloves on hands that are
  7. 11. this must be done to any packing material that falls on the floor or ground
  8. 13. cough into this to prevent spreading germs