Across
- 2. bacterial communities which produce a substance which protects them from their environment and helps them to stick to food contact surfaces
- 4. process of maintaining or preserving something
- 6. application of a chemical or heat to a clean surface which kills microorganisms
- 7. condition of being protected from or unlikely to cause danger, risk or injury
- 9. removal of visible soil and food residue on a surface
- 10. surfaces which contact human food during the normal course of operations
Down
- 1. condition or practice conductive to maintaining health and preventing disease
- 3. & Critical Control Points (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
- 5. Illnesses infection or irritation of the gastrointestinal (GI) tract caused by food or beverages which contain bacteria, parasites, viruses or chemicals
- 8. Standard Operating Procedures (SSOPs) written procedures a food production facility develops and implements to prevent direct contamination