HACCP Principles 101

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Across
  1. 1. Critical Control Point or _____ is a point, step, or procedure at which control can be applies and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
  2. 3. What is the acronoym for Hazard Analysis Critical Control Points
  3. 5. HACCP helps to prevent foodborne illness, reduce recalls, and to help companies to save _______ .
  4. 7. HACCP is built upon __________ programs such as Good Manufacturing Practices (GMP's) and Standard Operating Procedures (SOP's).
  5. 9. HACCP was created in the late 1950s by the Pillsbury Company, _____ and the Natick Research Laboratories to ensure food safety for the space program.
  6. 10. HACCP is based on __________ principles.
Down
  1. 2. HACCP controls potential hazards such as biological, chemical, and __________ hazards.
  2. 4. HACCP is a _________ standard for food safety.
  3. 6. HACCP applies to the entire food _________.
  4. 8. True or False. HACCP is an internationally recognized system for reducing the risk of safety hazards in food.