HACCP

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Across
  1. 2. Food and Drug __________
  2. 3. Double check and verify _________ in forms
  3. 6. ___________ critical control points
  4. 9. All restaurants get inspected by ___________ ________
  5. 12. The goal of a food safety system is to reduce or _______ risks from hazards
  6. 13. Describe what __________ to take and how often
  7. 14. ________ have to establish their own laws
  8. 15. Identify ___________ actions
  9. 18. ______ critical limits
  10. 19. Establish procedures for record keeping and ____________
  11. 20. Hazard _______ Critical Control Point
Down
  1. 1. ___________ how long food can be held
  2. 4. Indicate when food is at unsafe __________
  3. 5. How often depends on number of past __________
  4. 7. Establish _________ procedures
  5. 8. Known as a health inspection
  6. 10. Look at the flow of food, know where _________ can happen
  7. 11. Develop a _________ system
  8. 16. Try to control _______ to prevent illness
  9. 17. HACCP is used by food ________ and restaurants