Across
- 5. Measures to protect food from intentional harm
- 6. Actions taken to eliminate the cause of a detected issue
- 7. Time during which food remains safe and high quality
- 11. Failure to meet a requirement
- 13. Substances that can trigger immune reactions
- 14. Procedures to maintain cleanliness and hygiene
- 16. Activities ensuring procedures are correctly implemented
Down
- 1. Study of microorganisms relevant to food safety
- 2. Removal of unsafe food from the market
- 3. Document describing product requirements
- 4. Ability to follow a product through all production stages
- 8. Preventive system for identifying and controlling hazards
- 9. Critical point where control is essential to prevent hazards
- 10. Presence of harmful substances in food
- 12. Ensuring equipment provides accurate measurements
- 15. Formal inspection of processes or documentation