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Chapter 8-Food Safety Management Systems

Across
Active managerial control is proactive rather than ___________.
Food Safety management system is a group of practices and procedures intended to __________ foodborne ilness.
Once complex solution to active managerial control is ______ program.
Managers should practice active managerial control throughout the ____ __ _____.
With these systems in place it actively controls risks and ________ throughout the flow of food.
FDA provides specific recommendations for controlling the common risk factors for _____ _______.
HACCP system is based on a_________ plan.
Down
____________ at times many need to asses the system to make sure it is working correctly and effectively..
___________ must be put in place to prevent bare-hand contact with ready-to-eat foods.
Three significant hazards to food are biological, chemical and ________.
It is the _________ responsibility to actively control the risk factors for foodborne illness.
Once a hazard is identified, it can be prevented, eliminated, or reduced to safe _________.
An important way to prepare staff for a foodborne illness outbreak.
Staff are required to report ______ to management.
Procedures must be in place to limit the _______ food spends in TDZ.