Across
- 3. Failure to meet a critical limit
- 5. A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food
- 7. The removal of soil, food residue, dirt, grease or other objectionable matter.
- 9. Food and Drug Administration
- 10. To adequately treat cleaned surfaces by a process that is effective in destroying vegetative cells of pathogens, and is substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer
- 13. Those risk‐based, reasonably appropriate procedures, practices and processes that a person knowledgeable about the safe manufacturing, processing, packing or holding of food would employ to significantly minimize or prevent the hazards identified under the hazard analysis that are consistent with the current scientific understanding of safe food manufacturing, processing, packaging or holding at the time of the analysis
- 15. The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore must be addressed in the HACCP or Food Safety Plan
- 16. The application of methods, procedures, tests and other evaluations, in addition to monitoring, to determine whether a control measure or combination of control measures is or has been operating as intended and to establish the validity of the food safety plan
- 18. Critical Control Point
- 19. Yeast, molds, bacteria, viruses, protozoa and microscopic parasites and includes species that are pathogens
- 22. National Advisory Committee on Microbiological Criteria for Foods
- 23. Foods that have acid added to reduce the pH to an equilibrium pH of 4.6 or below
- 24. A microorganism of public health significance
- 25. Any biological, chemical (including radiological), or physical agent that has the potential to cause illness or injury
- 26. Clean, unadulterated food that has been removed from processing for reasons other than insanitary conditions or that has been successfully reconditioned by reprocessing and that is suitable for use as food
Down
- 1. Obtaining and evaluating scientific and technical evidence that a control measure, combination of control measures, or the food safety plan as a whole, when properly implemented, is capable of effectively controlling the identified hazards
- 2. Standard Operating Procedure
- 4. To conduct a planned sequence of observations or measurements to assess whether control measures are operating as intended
- 6. The seriousness of the effects of a hazard
- 7. Procedures that must be taken if preventive controls are not properly implemented
- 8. Procedures, including Good Manufacturing Practices (GMPs), that provide the basic environmental and operating conditions necessary to support the Food Safety Plan
- 11. Any objectionable animals or insects including birds, rodents, flies, and larvae
- 12. The maximum or minimum value, or combination of values, to which any biological, chemical or physical parameter must be controlled to significantly minimize or prevent a hazard requiring a process preventive control
- 14. Means the systematic, independent, and documented examination to assess an entity’s food safety processes and procedures.
- 15. Hazard Analysis and Critical Control Point
- 17. A characteristic, feature or measurable factor that can help in defining a particular system
- 20. The regulation (117 Subpart B) that outlines the conditions and practices the regulated food industry must follow for processing safe food under sanitary conditions, including personnel, plant and grounds, sanitary operations, sanitary facilities and controls, equipment and utensils, processes and controls, warehousing and distribution, and defect action levels considerations
- 21. The food produced during a period of time and identified by an establishment’s specific code.