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The HACCP Challenge
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Certified:HACCP is a _______________ system that is used in food regulatory and manufacturing industries.
NASA:The control system was developed by this organization.
Customer confidence:Reason for using HACCP
Documentation:A good quality management system requires good _______________.
Chemical:A type of hazard.
Improvement:HACCP helps to ensure continuous ________________ in a company.
Critical:____________ control point (CCP)
Hazard analysis: The HACCP Principle is to do this first.
Cooking:One measure to eliminate food pathogens (biological hazard).
Monitoring:HACCP Principle Four.
Corrective:An action used to identify what needs to be changed.
Verify:To counter-check an action to ensure that the thing is true or accurate.
Acceptable:CCPs are looked into so that the hazards can be reduced to _________________ levels.
The HACCP Challenge
Across:3. | ____________ control point (CCP) | 5. | To counter-check an action to ensure that the thing is true or accurate. | 8. | The control system was developed by this organization. | 10. | CCPs are looked into so that the hazards can be reduced to _________________ levels. | 11. | A type of hazard. | 12. | One measure to eliminate food pathogens (biological hazard). |
| | Down:1. | Reason for using HACCP | 2. | A good quality management system requires good _______________. | 3. | An action used to identify what needs to be changed. | 4. | HACCP is a _______________ system that is used in food regulatory and manufacturing industries. | 6. | HACCP helps to ensure continuous ________________ in a company. | 7. | The HACCP Principle is to do this first. | 9. | HACCP Principle Four. |
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© 2012
PuzzleFast.com, Noncommercial Use Only
The HACCP Challenge
Across:3. | ____________ control point (CCP) | 5. | To counter-check an action to ensure that the thing is true or accurate. | 8. | The control system was developed by this organization. | 10. | CCPs are looked into so that the hazards can be reduced to _________________ levels. | 11. | A type of hazard. | 12. | One measure to eliminate food pathogens (biological hazard). |
| | Down:1. | Reason for using HACCP | 2. | A good quality management system requires good _______________. | 3. | An action used to identify what needs to be changed. | 4. | HACCP is a _______________ system that is used in food regulatory and manufacturing industries. | 6. | HACCP helps to ensure continuous ________________ in a company. | 7. | The HACCP Principle is to do this first. | 9. | HACCP Principle Four. |
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© 2012
PuzzleFast.com, Noncommercial Use Only