Across
- 3. _________ Control Point
- 8. The HACCP team must be a __________ team
- 10. Salmonella is a ___________ hazard
- 11. An example of a physical hazard
- 12. There are ________ codex principles
- 13. ________ measure
Down
- 1. HACCP is a ______ to analyse food safety risks
- 2. Probability the hazard will occur is the _________
- 4. Hazards considered are physical, biological and ________
- 5. ________ Pre-requisite Programme
- 6. Manufacturing processes shall have a _________HACCP plan
- 7. Pest control is one example of
- 9. ________ are an example of process inputs