FSQA Food Safety

2. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption
7. Pathogenic Shinga Toxin E. coli
10. to prevent the adulteration and contamination of food products
12. ATP swab done to indicate if a surface is thoroughly clean
13. A step or process that is applied to the primal/subprimal to hinder microbial growth such as ASC
14. Forms completed by inspection program personnel and issued to the establishment when there is a failure to comply with regulatory requirements
16. Procedures to be followed when a deviation occurs
17. to prevent the creation of insanitary conditions
18. A dilution of sodium chloride and citric acid to form a solution

1. Something maintenance should turn in to FSQA
3. general guidelines to be followed in an operation
4. Anything that may make a product impure or adulterated
5. Processing aid that destroys or inhibits the growth of microogranisms
6. A point, step, or procedure at which biological, physical, or chemical factors can be controlled.
8. Intended for use as human food
9. A protein in food which may trigger a specific type of immune response by the human body
11. Any product that is not suitable for human consumption
15. One-celled microorganisms that are either free-living or parasitic, some of which may cause illness to humans and animals