HACCP Principles 101

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