FSQC FUN ACTIVITY : GROUP 2

Edit Answers
123456789101112131415161718192021
Across
  1. 1. Frozen storage is generally operated at the temperature of ______
  2. 4. A biological, chemical, or physical agent in, or condition of, food with the potential to cause an adverse health effect
  3. 10. The utmost importance to the food industry for the protection of human health
  4. 12. ___ properties measuring appearance and texture of a material are defined by percentage of incident light that is reflected, transmitted or absorbed by each wavelength.
  5. 13. Part of quality management focused on fulfilling quality requirements
  6. 14. Any product released for sale must confirm to _________ standards
  7. 15. can cause food to be contaminated because of chemical hazards from food handlers
  8. 16. A microbial method used to count the number of bacteria contained in a product
  9. 17. Bulk samples of dry or powdery foods can be reduced in size by the process known as __________
  10. 18. A methodology that provides businesses with the tools to improve the capability of their business processes.
  11. 19. An essential feature of an organization's quality management system to hold records
  12. 20. Degree to which a set of inherent characteristics fulfils requirements
  13. 21. The reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or food suitability
Down
  1. 2. Certain foods or food products are defined by regulations or policies are called ______________
  2. 3. Ability to trace the history, application or location of that which is under consideration
  3. 5. The transfer of contaminant from one food to another
  4. 6. is having to bring back product from the distribution system
  5. 7. Food contamination occurred when the food is exposed to Temperature Danger Zone (41°F - 140°F) for more than 4 hours is called ___________________
  6. 8. The assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use
  7. 9. A system that identifies, evaluates, and controls hazards that are significant for food safety
  8. 11. Quality of food products assist by means of human sensory organs