Quality-Food Safety

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Across
  1. 3. - A systematic approach to identification, evaluation and control of food safety hazards is called: _____.
  2. 4. - FSMA shifts focus from reacting to _____ potential FS issues.
  3. 7. - What does the "Q" stand for in SQF?
  4. 9. - HARPC: Hazard Analysis and Risk Based ___ Controls.
  5. 10. - What president signed FSMA into law on 1.4.2018?
  6. 11. - Each year 3,000 people ______ due to foodborne diseases.
  7. 12. - FSMA is the biggest change in food safety legislation in ____.
Down
  1. 1. - HACCP _____, Analysis, Critical, Control, Point.
  2. 2. - Will this audit be a planned or unannounced audit?
  3. 5. - PCQI Preventative Controls _____ Individual
  4. 6. - How many mandatory parts are there to FSMA prevention which must be in writing?
  5. 8. - What is Cincinnati Bakery's #1 hazard risk or CCP?