Sanitation and Safety Crossword

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Across
  1. 5. - microorganism that, if consumed by humans, can cause food poisoning. Where does this originate?
  2. 6. - bacterial communities which produce a substance that protects them from their environment and helps them stick to food contact surfaces
  3. 7. - application of a chemical or heat to a clean surface which kills microorganisms
  4. 8. - infection or irritation of the gastrointestinal (GI) tract caused by food or beverages that contain bacteria, parasites, viruses, or chemicals
  5. 11. - machinery and equipment used in the production and processing of foodstuffs
  6. 13. - clothing that can prevent injury from various hazards as well as prevent contamination of foodstuffs in food production
  7. 15. - process of maintaining or preserving something
  8. 17. - tools used when cleaning or sanitizing, which do not retain moisture or damage equipment and are easily cleaned
  9. 19. - removal of visible soil and food residue on a surface
  10. 20. (HACCP) - management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling to manufacturing, distribution, and consumption of the finished product
Down
  1. 1. - careful examination or scrutiny of a facility for problems
  2. 2. - danger or risk to one’s self
  3. 3. - amount of a chemical in a solvent
  4. 4. - discarded food that cannot be used in any stage of food production, processing, retailing, or consumption
  5. 7. - condition of being protected from or unlikely to cause danger, risk or injury
  6. 9. - an unexpected, intense, and distressing experience that has a sudden and powerful effect on somebody’s emotions or physical reactions
  7. 10. - surfaces which contact human food during the normal course of operations
  8. 12. Safety Data Sheet - a document that contains information on potential hazards and how to work safely with the chemical product
  9. 14. - the organizing and controlling of the affairs of a business or a particular sector of a business
  10. 16. Standard Operating Procedures (SSOPs) - written procedures a food production facility develops and implements to prevent direct contamination
  11. 18. - condition or practice conducive to maintaining health and preventing disease
  12. 20. - Hazard Analysis Critical Control Points