Across
- 2. Where food comes from and where it goes afterwards
- 5. Standard operating procedures
- 7. Hazard Analysis Critical Control Point
- 9. identify risks,monitor,corrective action,management,oversight,training and re-evaluation
- 10. vermin and other outside aggressors(typically animals)
Down
- 1. group of practices and procedures intended to prevent foodborne illnesses
- 3. Must be taken to ensure future safety of workers and customers
- 4. Food safety,operations,financial issues,staff management etc.
- 6. Food and Drug Administration
- 8. The act of keeping one's cleanliness