Across
- 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.
- 3. What is the acronoym for Hazard Analysis Critical Control Points
- 5. HACCP helps to prevent foodborne illness, reduce recalls, and to help companies to save _______ .
- 7. HACCP is built upon __________ programs such as Good Manufacturing Practices (GMP's) and Standard Operating Procedures (SOP's).
- 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.
- 10. HACCP is based on __________ principles.
Down
- 2. HACCP controls potential hazards such as biological, chemical, and __________ hazards.
- 4. HACCP is a _________ standard for food safety.
- 6. HACCP applies to the entire food _________.
- 8. True or False. HACCP is an internationally recognized system for reducing the risk of safety hazards in food.