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TQM: Quality, Safety & Sustainability

Across
The purpose of an ______ is to facilitate and organize employer and employee actions during workplace emergencies.
The efforts to prevent intentional contamination of food products by biological, chemical, physical or radiological agents that are not reasonably likely to occur in the food supply, are known as food ________.
When a problem is identified, it is important to assess first whether this might lead to an _________ or even a crisis.
A ________ exercise should be done within 4 hour per product in which all the quantities and locations of the batch codes are required to be reported.
Any cleaning products we use in the Boutique should come from the approved _______ List.
Down
8 feet is the max ______ height.
The ________ Alliance conserves biodiversity and ensures sustainable livelihoods.
If you want to report any pest activity, you should fill out the Pest ______ log in the Ecolab binder.
_____ is worn to minimize exposure to serious workplace injuries and illnesses.
An associate should observe, intervene and then ______ during a FHF.