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Introduction HACCP 3/10/2020

Across
Develop Good Manufacturing Practices, is ___a goal of HACCP.
____helped develop HACCP.
Hazard Analysis and Critical Control Points
HACCP ____has the responsibility for the development, organization & management of the HACCP program?
Sanitation Standard Operating Procedures
HACCP is not a ___measure.
Time-Temperature-water limits are ____ ___.
HACCP Identifies hazards and establishes- ____ controls.
Biological, chemical and physical are all ___.
Down
Bacteria- viruses, yeast-molds causing foodborne illness are ___hazards.
Good Manufacturing Practices
HACCP was developed for ___, to ensure Food Safety.
Prelim. HACCP tasks are making TEam, ID Crit.Pts, and dev. ___ ___.
Items such as metal shavings- glass pieces- if bitten/swallowed could injure the consumer are ___hazards.
Pesticide -antibiotic residues- allergens-sanitizers which could have adverse effects on consumers are ___hazards.
___ Control Point, procedure where a control can be applied and a food safety hazard can be prevented.