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HACCP ID HAZARDS FOOD PROCESSES 031320.

Across
__ ___ of an animal can also be contaminated.
____s are disease causing organisms.
Keep __ or __material off carcas to avoid contamination.
The __, is the primary contamination source in beef.
__found in food products, make food not fit for human consumption.
___used for de-hiding, or ___the animal. Both cause contamination.
___, is going from a Lab animal to a food product.
Letters of ___, from the supplier ensure the product meets specs, regarding hazards.
__ is a type of pathogen originating in GI tract.
__toxicity, describes chm hazard such as allergen, causing immediate adverse reaction.
__hazards are foreign material such as glass/metal causing injury to consumers.
Down
___is a variation, within a species of bacteria.
When an animal is harvested, ___is introduced.
__tissue is a good source of growth for bacteria.
Beef has 74-80% ___, in the product!
___hazards, such as bacteria, viruses, yeast & molds cause food-borne illness.
Muscle of an animal is considered ___.
__hazards such as pesticide-antibiotic residues, allergens having adverse consumer effects.
__ tolerance, states whether a dangerous substance is present, making a product not good for human consumption.
__Plate Count, is the count of the total # aerobic bacteria.