Across
- 2. Hygiene, GHP includes this,
- 4. Facility for isolating animals
- 5. To be avoided by employees in handling of meat
- 7. Hygiene, A failure leading to loss in quality of meat
- 9. Another quality management scheme
Down
- 1. A part of meat that should be handled separately during dissection
- 3. two, temperature of sterilizing knife
- 6. Hygiene, Part of quality management
- 8. A quality management scheme