Across
- 3. bacterial communities which produce a substance which protects themfrom their environment and helps them to stick to food contact surfaces
- 5. clothing which can prevent injury of various hazards as well as preventcontamination of foodstuffs in a food production
- 7. process of maintaining or preserving something
- 8. application of a chemical or heat to a clean surface which kills
- 11. condition or practice conductive to maintaining health and preventing
- 13. machinery and equipment used in the production and processing of food
- 14. amount of a chemical in a solvent
- 15. tools used when cleaning or sanitizing, which do not retain moisture ordamage equipment and are easily cleaned
Down
- 1. discarded food which cannot be used in any stage of food production,processing, retailing or consumption
- 2. infection or irritation of the gastrointestinal (GI) tract caused by food orbeverages which contain bacteria, parasites, viruses or chemicals
- 4. danger or risk to one’s self
- 6. removal of visible soil and food residue on a surface
- 9. careful examination or scrutiny of a facility for problems
- 10. a document which contains information on the potential hazards and howwork safely with the chemical product
- 12. Surfacessurfaces which contact human food during the normal course of