Across
- 4. equipment must be ____ qualified to ensure the cleanliness of the product contact surfaces our product is exposed to.
- 6. to ___ is to substantially reduce number of undesirable organisms such as when using Alpet
- 8. the fermentation process focuses on strain's ______ by feeding it the right nutrients in ideal conditions to grow and thrive
- 11. A prerequisite program that helps to minimize transfer of hazards based on risk to a specific area such as through MAL/PAL
- 12. OPRP1 (-P) consists of a _____ sample and cyclic samples to prevent spread of targeted micro to downstream processing.
- 13. Novonesis finds ____ solutions to use science every day in making the world a better place.
- 14. scientific/technical evidence a control measure is properly implemented
- 16. ____ out of place is a manual process for equipment not cleaned by CIP
- 17. length of time for which a food product is safe and fit for consumption
- 19. chemical hazard causing adverse response by the body to a food protein
Down
- 1. _______ process is performed by a 3PL for the SLP product to protect microbial stability and product quality as the product is unpreserved.
- 2. _____ hazard includes foreign objects like glass, metal, plastic, or hair
- 3. ______ of equipment ensures accurate measurements and operation within safe and functional parameters
- 5. ________ control is critical for the SLP product to prevent exponential microbial growth
- 7. master cleaning _____ details the frequency necessary to maintain a clean GMP environment including tools, chemicals, and instructions for how to complete.
- 9. TVC and YM measure the ____ __ or quantity of biological organisms within our product
- 10. critical ____ point: essential to prevent or eliminate a food safety hazard to an acceptable level
- 15. Defined as the removal of product from the consumer market
- 18. a type of microorganism that may not be pathogenic but suggests an area is unclean such as E. coli monitoring for PEM at BLR