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- 3. CRITICAL ____ POINTS: A PROCEDURE APPLIED TO MANAGE A FOOD RISK.
- 4. A RECORD OF THE ___ THAT WILL BE MAINTAINED TO ENSURE THE SAFE PRODUCTION OF FOOD.
- 6. ____ ANALYSIS: IDENTIFYING ANY REASON FOOD MAY BECOME UNSAFE.
- 7. FOOD STANDARD 3.2.3 FOOD PREMISES & ___.
- 9. ____ LIMITS: THE LIMITS OF EACH CRITICAL CONTROL POINT APPLIED TO KEEP FOOD SAFE.
- 10. CRITICAL CONTROL ___: ENSURING CRITICAL CONTROL POINTS ARE MONITORED, AND THAT CRITICAL LIMITS ARE ADHERED.
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- 1. FOOD SAFETY ___ APPLY TO ANY FOOD BUSINESS WHO PREPARES OR SERVES FOOD.
- 2. ___ KEEPING: ANY RECORDS A BUSINESS OR ECS KEEPS SUCH AS THEIR FOOD SAFETY PLAN.
- 5. THE INTRODUCTION OR OCCURRENCE OF A CONTAMINANT IN FOOD.
- 8. FOOD STANDARD 3.3.1 FOOD SAFETY ___ FOR FOOD SERVICE TO VULNERABLE PERSONS.
- 9. ___ ACTION: THE ACTION TO BE TAKEN IF CRITICAL LIMITS ARE EXCEEDED.