My Crossword Maker Logo
Powered by BrightSprout
Save Status:
or to save your progress. The page will not refresh.
Controls:
SPACEBAR SWITCHES TYPING DIRECTION
Answer Key:
Edit a Copy:
Make Your Own:
Crucigrama Sopa de Letras Hoja de Trabajo
Calificar este Puzzle:
Log in or sign up to rate this puzzle.

ServSafe CB Chapter 10 key CW

Horizontales
Written document based on HACCP principles describing procedures a particular operation will follow to ensure the safety of food.
Sheets supplied by the chemical manufacturer listing the chemical and its common names, its potential physical and health hazards, information about using and handling it safely, and other important information. OSHA requires employers to store these sheets so they are accessible to staff.
In a HACCP system, the points in the process where you can intervene to prevent, eliminate, or reduce identified hazards to safe levels.
Food safety management system designed to prevent foodborne illness by addressing the five most common risk factors identified by the Centers for Disease Control and Prevention (CDC).
Gap between what staff should know to do their jobs and what they actually know.
Process of identifying and evaluating potential hazards associated with food in order to determine what must be addressed in the HACCP plan.
Process of illustrating a skill or a task in front of another person or a group.
Verticales
Predetermined step taken when food does not meet critical limits.
In the HACCP system, the process of confirming that critical control points and critical limits are appropriate, that monitoring is alerting you to hazards, that corrective actions are adequate to prevent foodborne illness from occurring, and that staff are following established procedures.
A significant threat or danger to health that requires immediate correction or closure to prevent injury.
In a HACCP system, the minimum or maximum limit a critical control point (CCP) must meet in order to prevent, eliminate, or reduce a hazard to an acceptable level.
In a HACCP system the process of analyzing whether critical limits are being met and procedures are being followed.
Food safety management system based on the idea that if significant biological, chemical, or physical hazards are identified at specific points within a product's flow throughout the operation, they can be prevented, eliminates=d, or reduced to safe levels.
Federal agency that regulates and monitors work place safety.