HLTFSE001 Topic 1

12345678910
Across
  1. 3. CRITICAL ____ POINTS: A PROCEDURE APPLIED TO MANAGE A FOOD RISK.
  2. 4. A RECORD OF THE ___ THAT WILL BE MAINTAINED TO ENSURE THE SAFE PRODUCTION OF FOOD.
  3. 6. ____ ANALYSIS: IDENTIFYING ANY REASON FOOD MAY BECOME UNSAFE.
  4. 7. FOOD STANDARD 3.2.3 FOOD PREMISES & ___.
  5. 9. ____ LIMITS: THE LIMITS OF EACH CRITICAL CONTROL POINT APPLIED TO KEEP FOOD SAFE.
  6. 10. CRITICAL CONTROL ___: ENSURING CRITICAL CONTROL POINTS ARE MONITORED, AND THAT CRITICAL LIMITS ARE ADHERED.
Down
  1. 1. FOOD SAFETY ___ APPLY TO ANY FOOD BUSINESS WHO PREPARES OR SERVES FOOD.
  2. 2. ___ KEEPING: ANY RECORDS A BUSINESS OR ECS KEEPS SUCH AS THEIR FOOD SAFETY PLAN.
  3. 5. THE INTRODUCTION OR OCCURRENCE OF A CONTAMINANT IN FOOD.
  4. 8. FOOD STANDARD 3.3.1 FOOD SAFETY ___ FOR FOOD SERVICE TO VULNERABLE PERSONS.
  5. 9. ___ ACTION: THE ACTION TO BE TAKEN IF CRITICAL LIMITS ARE EXCEEDED.