Across
- 2. There are five ________ in bottling. They include the rinser, filler, capper, filler tips, and vision system.
- 6. A step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
- 8. Assurance that food will not cause an adverse health effect for the consumer when it is prepared and/or consumed in accordance with its intended use
- 10. A systematic approach to the identification, evaluation, and control of food safety hazards.
- 11. Issue that may cause customer concern and can affect the look or taste but not be a digestion or choke hazard.
- 14. Food and drink are not allowed in ______________.
- 15. Our Food Safety policy is included into our ISO Integrated policy, which can be found on ISO boards in all departments and on the back of all _______________.
Down
- 1. A prerequisite program that controls a significant hazard. It is a control measure that has been deemed crucial, but not considered a CCP (not an absolute control or can be managed upstream from the CCP).
- 3. A Prerequisite Program (PRP) that is implemented for cleaning in all departments.
- 4. There are _____ critical control points in bottling.
- 5. A prerequisite program (PRP) that is in place to maintain and encourage practices that minimize the potential for product contamination.
- 7. Programs used to protect food while it is under the ownership of Maker’s Mark production, to include the distillery, warehouse, bottling, maintenance teams etc.
- 9. A Prerequisite Program (PRP) that is focused on eliminating pests, their harborage areas, and their entry points.
- 12. The Quality and Food Safety Representative at Maker’s Mark Distillery.
- 13. A risk that can cause a choking or other hazard leading to injury or death