Across
- 3. Critical parameter you monitor with probes to control Listeria risk
- 4. Action that we all should complete frequently to ensure cleanliness of ourselves and our surrounding
- 6. Food category with zero tolerance for Listeria in finished product
- 7. Wet, dirty places bacteria absolutely adores if you don’t maintain them
- 8. Step that must be regular and controlled to keep bacteria growth low
- 9. What happens when raw and ready to eat areas share equipment or people
Down
- 1. Type of area where exposed RTE product is handled
- 2. Rule of continuous cleanliness of your working area after each completed task
- 5. Department fighting with dirt and debris with chemicals