Puzzle Book

Directory

Puzzle Book

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CROSSWORD PUZZLES 1. Air and Water Quality 2. Allergens 3. Audit 4. Body Fluids 5. Business Continuity 6. Chemical Control 7. Crisis Management 8. Customer Complaints 9. Employee Safety10. Food Defense11. Food Industry Fun12. Foreign Material Control13. HACCP14. Inspection15. Maintenance Program16. Microbiological Control17. Personnel Practices18. Pest Control19. Recall Program20. Sanitation21. Storage & Transport22. Supplier Approval23. Traceability24. Training and Education WORD TILE1. Foreign Material Control Devices2. Food Plant Pests3. Principles of HACCP4. People in the Plant5. Sanitation Program6. Supplier Documents WHO AM I?1. Allergens2. Food Defense3. Personnel Practices4. Pest Control Devices5. Pests6. Prerequisite Programs

WORD SEARCH (All ) 1. Business Continuity 2. Calibration 3. Food Defense 4. HACCP 5. Inspection 6. Labeling 7. Laboratory 8. Management Commitment 9. Personnel Practices10. Personnel Titles11. Process Control12. Sanitation13. Storage and Transport14. Traceability

SPOT THE DIFFERENCE (All ) 1. Employee Lockers 2. Loading Dock 3. Personnel Uniforms 4. Sink Area

Entry LevelMid-LevelAdvanced

Difficulty Level Key:

Complete the crossword puzzle. 01

Air and Water Quality

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Across 6. A mechanical device that allows water to flow through it in only one direction (2 words)

8. A governed territory that typically provides public water service

10. Local municipalities provide an Annual _____ _______ Report for customers in their area (2 words)

3. Heating, ventilation and air conditioning system (abbr.)

4. Pressure in a system that is greater than the environment that surrounds it (2 words)

5. Dirty water from the ground or other sources is drawn back into the clean water system

7. The exchange of air between outdoors and indoors

9. Water that is suitable for drinking

11. Small cells that can become airborne and survive for extended periods in unfavorable conditions

12. Regular samples are taken from this underground water supply

Down 1. Lead, zinc, mercury, for example (2 words)

2. Removal of impurities

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Air and Water Quality Crossword Puzzle Answer Key:

Air and Water Quality

www.aibonline.org

7VENTILATION

4POSITIVEPRESSURE

9POTABLE

1HEAVYMETALS

2FILTRATION

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10W T E Q U A L I Y

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Across 6. A mechanical device that allows water to flow through it in only one direction (2 words)

8. A governed territory that typically provides public water service

10. Local municipalities provide an Annual _____ _______ Report for customers in their area (2 words)

3. Heating, ventilation and air conditioning system (abbr.)

4. Pressure in a system that is greater than the environment that surrounds it (2 words)

5. Dirty water from the ground or other sources is drawn back into the clean water system

7. The exchange of air between outdoors and indoors

9. Water that is suitable for drinking

11. Small cells that can become airborne and survive for extended periods in unfavorable conditions

12. Regular samples are taken from this underground water supply

Down 1. Lead, zinc, mercury, for example (2 words)

2. Removal of impurities

01

Complete the crossword puzzle.

Allergens

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Across 1. Cross contamination by allergens is referred to as cross _______

4. Rework practices that prevent unde- clared allergens are sometimes called Like Into ____

6. A Class I Recall is needed for __________ allergens

9. Severe reactions to allergens will include anaphylactic _____

10. Allergens in a product must be in- cluded in the ingredient ___________

11. The oil version of this Big 8 Allergen will NOT cause an allergic reaction if it has been fully refined

7. When specific lines are assigned specific allergens, they are considered to be _________

8. Big 8 Allergen that is grain based and found in many bakery items

9. Big 8 Allergen that includes shrimp and crab

12. Big 8 Allergen that includes cod and halibut

13. Big 8 Allergen that is a dairy product

15. Big 8 Allergen that can be served sunny-side up

14. The most extreme potential food allergy reaction

16. Proteins found in certain foods that cause an immune system response

Down 2. Big 8 Allergen that includes cashews, pecans and walnuts (2 words)

3. Action to retrieve adulterated or mislabeled products that are available to consumers

5. Big 8 Allergen that is a major Georgia crop

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Allergens Crossword Puzzle Answer Key:

Allergens

www.aibonline.org

3RECALL

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7DEDICATE

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Across 1. Cross contamination by allergens is referred to as cross _______

4. Rework practices that prevent unde- clared allergens are sometimes called Like Into ____

6. A Class I Recall is needed for __________ allergens

9. Severe reactions to allergens will include anaphylactic _____

10. Allergens in a product must be in- cluded in the ingredient ___________

11. The oil version of this Big 8 Allergen will NOT cause an allergic reaction if it has been fully refined

7. When specific lines are assigned specific allergens, they are considered to be _________

8. Big 8 Allergen that is grain based and found in many bakery items

9. Big 8 Allergen that includes shrimp and crab

12. Big 8 Allergen that includes cod and halibut

13. Big 8 Allergen that is a dairy product

15. Big 8 Allergen that can be served sunny-side up

14. The most extreme potential food allergy reaction

16. Proteins found in certain foods that cause an immune system response

Down 2. Big 8 Allergen that includes cashews, pecans and walnuts (2 words)

3. Action to retrieve adulterated or mislabeled products that are available to consumers

5. Big 8 Allergen that is a major Georgia crop

02


Audit

www.aibonline.org

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Across 1. When an audit is put on the calendar

2. Type of data covering past events

5. The conditions that must be met for compliance

6. Inspections must be written down, aka __________

7. Person who presents the facilitys information to the auditor

3. Measures taken to fix the identified issues (2 words)

4. Instructions regarding how an objective will be met

8. Results of the audit

9. Activities put in place so that the problem does not reoccur (2 words)

10. The person who compares the records against the actual findings in the plant

11. A document identifying completed activities

Down 1. Topics to be covered in the audit

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Audit Crossword Puzzle Answer Key:

Audit

www.aibonline.org

Across 1. When an audit is put on the calendar

2. Type of data covering past events

5. The conditions that must be met for compliance

6. Inspections must be written down, aka __________

7. Person who presents the facilitys information to the auditor


4. Instructions regarding how an objective will be met

8. Results of the audit

9. Activities put in place so that the problem does not reoccur (2 words)

10. The person who compares the records against the actual findings in the plant

11. A document identifying completed activities

Down 1. Topics to be covered in the audit

3CORRECTIVEACTIONS

4PROCEDURES

1SCOPE

8FINDINGS

7A U D I E E

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9P E V E T I V E M A S U R E S

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Body Fluids

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Across 2. The process of discarding exposed product, removing the bodily fluids, and sanitizing surfaces

3. Body Fluids Control is a GMP program that protects ____ from contamination

4. Use this to cover existing cuts and sores

6. This dangerous virus is carried through body fluids

3. This type of human waste is known as a source of foodborne illness when hands are not properly washed

5. Body Fluids ___ may also be identified as a spill containment kit

6. Bloodborne Pathogens is an OSHA program that protects these people

11. Body fluid that may be present if an employee was nauseated

8. Body fluids are a vector for foodborne _______

9. Body fluid that would be present in and around urinals

10. Handwear to be worn when cleaning up a body fluids spill

Down 1. Body fluid that would be present if an employee gets cut

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Body Fluids Crossword Puzzle Answer Key:

Body Fluids

www.aibonline.org

7EMPLOYEES

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Across 2. The process of discarding exposed product, removing the bodily fluids, and sanitizing surfaces

3. Body Fluids Control is a GMP program that protects ____ from contamination

4. Use this to cover existing cuts and sores

6. This dangerous virus is carried through body fluids

3. This type of human waste is known as a source of foodborne illness when hands are not properly washed

5. Body Fluids ___ may also be identified as a spill containment kit

6. Bloodborne Pathogens is an OSHA program that protects these people

11. Body fluid that may be present if an employee was nauseated

8. Body fluids are a vector for foodborne _______

9. Body fluid that would be present in and around urinals

10. Handwear to be worn when cleaning up a body fluids spill

Down 1. Body fluid that would be present if an employee gets cut

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Business Continuity

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Across 3. A company with a business continuity plan is much more likely to _______ a business interruption

4. Provide materials and services to customers

6. Purchasers of a companys product that still needs to be supplied during business interruption

8. The closure of the plant, either short-term or long-term

9. Temporary stoppage of business

2. A weather related event that is out of human control (for example: tornado) (2 words)

5. Another company that will produce your products for you (2 words)

6. Sharing of information with employees, customers and regula- tory agencies

7. Backup or substitute

10. Getting back to normal after an interruption

11. Quantity of product on hand

12. Set of procedures to be followed in the event of business interruption

13. In the event of a catastrophe, one of the companys goals is to con- tinue to provide this to its customers

14. Rank of the most important activities

Down 1. Making arrangements in advance to ensure readiness

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Business Continuity Crossword Puzzle Answer Key:

Business Continuity

www.aibonline.org

11INVENTORY

10RECOVERY

6COMMUNICATION

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Across 3. A company with a business continuity plan is much more likely to _______ a business interruption

4. Provide materials and services to customers

6. Purchasers of a companys product that still needs to be supplied during business interruption

8. The closure of the plant, either short-term or long-term

9. Temporary stoppage of business

2. A weather related event that is out of human control (for example: tornado) (2 words)

5. Another company that will produce your products for you (2 words)

6. Sharing of information with employees, customers and regula- tory agencies

7. Backup or substitute

10. Getting back to normal after an interruption

11. Quantity of product on hand

12. Set of procedures to be followed in the event of business interruption

13. In the event of a catastrophe, one of the companys goals is to con- tinue to provide this to its customers

14. Rank of the most important activities

Down 1. Making arrangements in advance to ensure readiness

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Chemical Control

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Across 3. Person who is properly trained is considered __________

5. Reference sheet that identifies hazards and first aid associated with a chemical. (abbr)

7. Adding water to a chemical to achieve the desired concentration

9. Department that uses chemicals such as coding ink

13. Department that uses chemicals for cleaning

6. Chemicals must be _______ to prevent access by unauthorized persons

8. Department that uses chemicals for product testing

10. Measurement and tracking of quantities of chemicals

11. Instructions for _____ must include how and where to apply the chemicals, including any dilutions needed

12. One of the three states of matter. This state of matter has no fixed shape and no fixed volume

14. External service providers who may bring chemicals on site

Down 1. Department that uses chemicals such as lubricants

2. A list of approved chemicals (2 words)

3. Series of considerations that must be undertaken before permitting chemicals on site. (2 words)

4. PPE: Personal __________ Equipment

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Chemical Control Crossword Puzzle Answer Key:

Chemical Control

www.aibonline.org

2CHEMICALLOG

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Across 3. Person who is properly trained is considered __________

5. Reference sheet that identifies hazards and first aid associated with a chemical. (abbr)

7. Adding water to a chemical to achieve the desired concentration

9. Department that uses chemicals such as coding ink

13. Department that uses chemicals for cleaning

6. Chemicals must be _______ to prevent access by unauthorized persons

8. Department that uses chemicals for product testing

10. Measurement and tracking of quantities of chemicals

11. Instructions for _____ must include how and where to apply the chemicals, including any dilutions needed

12. One of the three states of matter. This state of matter has no fixed shape and no fixed volume

14. External service providers who may bring chemicals on site

Down 1. Department that uses chemicals such as lubricants

2. A list of approved chemicals (2 words)

3. Series of considerations that must be undertaken before permitting chemicals on site. (2 words)

4. PPE: Personal __________ Equipment

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Crisis Management

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Across 3. Voice of the company

8. Group of people trained to respond to a companys crisis

9. Practice dealing with a hypothetical crisis

12. Everyone leaves the building

13. The action a company takes to retrieve unsafe product from the marketplace

6. Sharing information

7. News outlets and press representatives

8. Danger posed by an emergency situation

10. Emergency event that requires immediate response

11. Action taken once a crisis occurs

Down 1. Getting back to normal after an event

2. Situation that poses an immediate threat to the company or business

4. Making arrangements in advance to ensure readiness

5. A weather related event that is out of human control (i.e. earthquake) (2 words)

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Crisis Management Crossword Puzzle Answer Key:

Crisis Management

www.aibonline.org

Across 3. Voice of the company

8. Group of people trained to respond to a companys crisis

9. Practice dealing with a hypothetical crisis

12. Everyone leaves the building

13. The action a company takes to retrieve unsafe product from the marketplace

6. Sharing information

7. News outlets and press representatives

8. Danger posed by an emergency situation

10. Emergency event that requires immediate response

11. Action taken once a crisis occurs

Down 1. Getting back to normal after an event

2. Situation that poses an immediate threat to the company or business

4. Making arrangements in advance to ensure readiness

5. A weather related event that is out of human control (i.e. earthquake) (2 words)

6COMMUNICATION

10CRISIS

5NATURALDISASTER

11R12ESPONSE

2EMERGENCY

1RECOVERY

4PREPARATION

7MEDIA

8THREAT

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Customer Complaints

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Across 2. Feedback from a dissatisfied customer

6. A thorough investigation will identify the root _____

9. Complaint response may depend on the level of________. Food safety complaints should receive highest priority

10. A complaint may be the first sign that harmful product needs to be removed from the marketplace. This removal is known as a _____

4. Meeting to communicate complaints across the leadership team (2 words)

5. Measures taken to fix identified issues (2 words)

7. Factors include the taste, appearance and smell of a food product

8. A series of complaints for the same issue is referred to as a negative ____

11. Those who purchase the product

12. Communication back to the customer about the complaint

13. Those who eat/drink a product

14. Complaint Review is part of this component of the HACCP Program

15. Complaints should be used to _______ recurrence

Down 1. Type of complaint related to illness or injury (2 words)

3. The process of gathering information about the incident

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Customer Complaints Crossword Puzzle Answer Key:

Customer Complaints

www.aibonline.org

Across 2. Feedback from a dissatisfied customer

6. A thorough investigation will identify the root _____

9. Complaint response may depend on the level of________. Food safety complaints should receive highest priority

10. A complaint may be the first sign that harmful product needs to be removed from the marketplace. This removal is known as a _____

4. Meeting to communicate complaints across the leadership team (2 words)

5. Measures taken to fix identified issues (2 words)

7. Factors include the taste, appearance and smell of a food product

8. A series of complaints for the same issue is referred to as a negative ____

11. Those who purchase the product

12. Communication back to the customer about the complaint

13. Those who eat/drink a product

14. Complaint Review is part of this component of the HACCP Program

15. Complaints should be used to _______ recurrence

Down 1. Type of complaint related to illness or injury (2 words)

3. The process of gathering information about the incident

4MANAGEMENTRE

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5CORRECTIVEACTION

12RESPONSE

11CUSTOMER

1FOODSAFETY

7QUALITY

8TREND

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Employee Safety

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Across 1. Material Safety Data Sheet (abbr)

3. Lifting incorrectly can often cause injury to this body area

6. Device designed to prevent inhalation of harmful dust, vapors, gases, and fumes

9. Occupational Safety is also referred to as ________ Safety

10. Physical damage to the body caused by an accident

4. Hearing conservation device worn inside the ear

5. Hazard _____________: Program to inform employees about chemicals that are handled on site

7. Personal Protective Equipment (abbr)

8. Type of eye protection

12. Lockout ______

11. After an injury has occurred, there must be accident _________ to identify root cause and help develop prevention measures

13. Occupational Safety and Health Administration (abbr)

Down 2. Confined ______: Areas that are hard to enter and exit and large enough for a person to get inside and perform work, but not intended for that purpose

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Employee Safety Crossword Puzzle Answer Key:

Employee Safety

www.aibonline.org

Across 1. Material Safety Data Sheet (abbr)

3. Lifting incorrectly can often cause injury to this body area

6. Device designed to prevent inhalation of harmful dust, vapors, gases, and fumes

9. Occupational Safety is also referred to as ________ Safety

10. Physical damage to the body caused by an accident

4. Hearing conservation device worn inside the ear

5. Hazard _____________: Program to inform employees about chemicals that are handled on site

7. Personal Protective Equipment (abbr)

8. Type of eye protection

12. Lockout ______

11. After an injury has occurred, there must be accident _________ to identify root cause and help develop prevention measures

13. Occupational Safety and Health Administration (abbr)

Down 2. Confined ______: Areas that are hard to enter and exit and large enough for a person to get inside and perform work, but not intended for that purpose

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Food Defense

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Across 1. Use of biological agents to spread fear or cause harm

2. The person in charge of the facilitys Food Defense Program

3. Evaluation of the likelihood and severity of an event

5. Impending danger or harm

9. Protection against intentional contamination (2 words)

6. Part of the Bioterrorism Act of 2002: Food Facility ___________

7. Proof of identity that can be worn as part of the uniform (abbr) (2 words)

8. Make sure these are intact and their numbers match paperwork before opening shipments

11. Operational Risk Management (abbr); a food defense risk assessment tool

13. Used to record images of activity in and around the facility

10. A secret word or code

12. Security devices used to prevent unauthorized access

14. This non-employee may make regular service visits to the facility

Down 1. Pre-employment screening (2 words)

4. This person is not employed by the plant and needs to be identified as a guest

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Food Defense Crossword Puzzle Answer Key:

Food Defense

www.aibonline.org

Across 1. Use of biological agents to spread fear or cause harm

2. The person in charge of the facilitys Food Defense Program

3. Evaluation of the likelihood and severity of an event

5. Impending danger or harm

9. Protection against intentional contamination (2 words)

6. Part of the Bioterrorism Act of 2002: Food Facility ___________

7. Proof of identity that can be worn as part of the uniform (abbr) (2 words)

8. Make sure these are intact and their numbers match paperwork before opening shipments

11. Operational Risk Management (abbr); a food defense risk assessment tool

13. Used to record images of activity in and around the facility

10. A secret word or code

12. Security devices used to prevent unauthorized access

14. This non-employee may make regular service visits to the facility

Down 1. Pre-employment screening (2 words)

4. This person is not employed by the plant and needs to be identified as a guest

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Food Industry Fun

www.aibonline.org

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12. Procedures for working with or handling chemicals (abbr)

13. Do this before starting work and after visiting the restroom or eating (2 words)

18. Seven step process used to identify, eliminate or reduce hazards to an acceptable level

20. Food agency in the United States (abbr)

Down 1. Physical review of a facility

3. Good _____________ Practices

4. Device to control glass or metal pieces

7. Enlightening inspection tool!

8. Device to control metal contamination (2 words)10. Store these products at 0 degrees F or below

Across 2. Product identification code (2 words)

5. Wear on your head in a food area

6. Storage rotation (abbr)

9. Foreign material control device for bulk liquid ingredients

11. Made of protective material to prevent shattering

14. Store these products at 40 degrees F or below

15. Common examples include rodents, insects or birds

16. Voluntary removal of a product from the marketplace

17. Temperature instruments on coolers and freezers

19. Foreign material control device for bulk dry ingredients

21. A point at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level (abbr)

T

18

20

M R

H NF O

T N R

G S

F G TP S

R L

T R M R

S TC

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11

Food Industry Fun Crossword Puzzle Answer Key:

Food Industry Fun

www.aibonline.org

3MANUFACTURING

8METALDETECTOR

7FLA

9SHLIGHT

13WASHHANDS

18HACCP

1 INSPECTION

4XRAY

12MSDS

10FROZEN

20FDA

5H I N E

T R I N R

14R F R I G R T E

16R C A L L

17T E R M O M E E R S

11G A S S

15P E S S

2L O T U M B E R

19S I T E21C P

6F I O

12. Procedures for working with or handling chemicals (abbr)

13. Do this before starting work and after visiting the restroom or eating (2 words)

18. Seven step process used to identify, eliminate or reduce hazards to an acceptable level

20. Food agency in the United States (abbr)

Down 1. Physical review of a facility

3. Good _____________ Practices

4. Device to control glass or metal pieces

7. Enlightening inspection tool!

8. Device to control metal contamination (2 words)10. Store these products at 0 degrees F or below

Across 2. Product identification code (2 words)

5. Wear on your head in a food area

6. Storage rotation (abbr)

9. Foreign material control device for bulk liquid ingredients

11. Made of protective material to prevent shattering

14. Store these products at 40 degrees F or below

15. Common examples include rodents, insects or birds

16. Voluntary removal of a product from the marketplace

17. Temperature instruments on coolers and freezers

19. Foreign material control device for bulk dry ingredients

21. A point at which controls can be applied and a food safety hazard can be prevented, eliminated or reduced to an acceptable level (abbr)

11


Foreign Material Control

www.aibonline.org

Across 3. Foreign material type that may come from staples or paper clips

5. Wear and tear that can produce metal shavings or splinters (3 words)

7. Foreign material type that may come from unprotected light bulbs

8. Device used to filter incoming liquids

10. By-product from sifting a material

12. Device used to identify glass, metal and stones, but not wood

4. Device used to clear foreign material from within glass bottles (2 words)

5. Device that attracts ferrous metals

6. Device used to identify ferrous, non-ferrous and stainless steel pieces (2 words)

9. Repeat issues with foreign material findings that require priority attention

11. 30-mesh size is commonly used for flour sifters

13. Foreign material type that may come from poorly maintained pallets

Down 1. Separation of foreign material by weight with air or water uses the force of _______ to separate product from other material

2. Foreign material type that can come from ingredient containers, scoops, and stretch wrap

2

A

T

4

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9T

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DR

N

12

Foreign Material Control Crossword Puzzle Answer Key:

Foreign Material Control

www.aibonline.org

Across 3. Foreign material type that may come from staples or paper clips

5. Wear and tear that can produce metal shavings or splinters (3 words)

7. Foreign material type that may come from unprotected light bulbs

8. Device used to filter incoming liquids

10. By-product from sifting a material

12. Device used to identify glass, metal and stones, but not wood

4. Device used to clear foreign material from within glass bottles (2 words)

5. Device that attracts ferrous metals

6. Device used to identify ferrous, non-ferrous and stainless steel pieces (2 words)

9. Repeat issues with foreign material findings that require priority attention

11. 30-mesh size is commonly used for flour sifters

13. Foreign material type that may come from poorly maintained pallets

Down 1. Separation of foreign material by weight with air or water uses the force of _______ to separate product from other material

2. Foreign material type that can come from ingredient containers, scoops, and stretch wrap

2PLASTIC

4BOTTLEWASHER

5MAGNET 11S

CREEN

9TREND

6METALDETECTOR

1GRAVITY

E A L O M E A L

3M E T L

10T I L I N G

7G A S S

12X A Y

8S R I N R

13W O D

12


HACCP

www.aibonline.org

Across 1. A simple diagram that outlines the correct sequence of process steps (2 words)

5. Type of verification that confirms effectiveness

6. Done with forethought

8. Group of plant personnel responsible for management of the HACCP Program

9. Product should be placed on hold if this is exceeded (2 words)

3. Documenting an event when it occurs (2 words)

4. Measuring the CCP to determine if the Critical Limits are being met

5. This provides a double-check and long term review process

7. A plan at each CCP to be used if a process step goes out of control (2 words)

10. National Advisory Committee on Microbiological Criteria of Foods (abbr)

11. Identifying the physical, chemical and biological hazards that could occur in food production (2 words)

12. A commission that develops food standards and codes of practice (2 words)

13. The last step in a process where control can be measured and monitored (3 words)

Down 1. How often

2. When a process goes out of control

5

I

4M

2

IO

7

O

E

3

D

10

1

9 T I T

11 D L I

6 T

13 C R L O N

12

8 M

L O ML D G M

V D IP A V

T

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C T A N L I T

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C S

13

HACCP Crossword Puzzle Answer Key:

HACCP

www.aibonline.org

Across 1. A simple diagram that outlines the correct sequence of process steps (2 words)

5. Type of verification that confirms effectiveness

6. Done with forethought

8. Group of plant personnel responsible for management of the HACCP Program

9. Product should be placed on hold if this is exceeded (2 words)

3. Documenting an event when it occurs (2 words)

4. Measuring the CCP to determine if the Critical Limits are being met

5. This provides a double-check and long term review process

7. A plan at each CCP to be used if a process step goes out of control (2 words)

10. National Advisory Committee on Microbiological Criteria of Foods (abbr)

11. Identifying the physical, chemical and biological hazards that could occur in food production (2 words)

12. A commission that develops food standards and codes of practice (2 words)

13. The last step in a process where control can be measured and monitored (3 words)

Down 1. How often

2. When a process goes out of control

5VERIFICATION

4MONITORING

2DEVIATION

7CORRECTIVEACTION

3RECORDKEEPING

10NACMCF

1FREQUENCY

A L D T I O N

9C R T I C A L L I M T

11H Z A R D A A L Y S I S

6P O A T I V

13C R I T I C A L C O N T R L P O I N T

12C O D E X A L I M E N A R I U S

8T E M

L O W D I A G R A M

13


Inspection

www.aibonline.org

Across 1. In order to see inside containers and equipment, they must be ____

4. Inspection tool used to scrape materials out from under footings

7. Inspections must be written down, aka _________

10. Move the body to a higher position for observation, often by using a ladder

11. To visually acquire information


6. A camera-like glimpse into a situation at a given time (2 words)

8. Non-glass, reflective device used to see over ledges and under equipment

9. Position the body to see under equipment

13. Mechanics and operators must have appropriate _____ to provide access inside equipment for inspection

14. Detailed and comprehensive

15. An enlightening inspection tool!

Down 2. Activities put in place so that problems

do not reoccur: __________ Measures

3. Results of the inspection

5. The areas that will be covered in an inspection

5

C

6

N

S

T

8

I

O

2P

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3

7D

13T

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9

E

12

11

1

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4

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15

O N

P L

O M T

C M B R

R C V A O

H R G

L HL

E

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N

N

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S

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S

P

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R

R

B

D

O

L

14

Inspection Crossword Puzzle Answer Key:

Inspection

www.aibonline.org

Across 1. In order to see inside containers and equipment, they must be ____

4. Inspection tool used to scrape materials out from under footings

7. Inspections must be written down, aka _________

10. Move the body to a higher position for observation, often by using a ladder

11. To visually acquire information


6. A camera-like glimpse into a situation at a given time (2 words)

8. Non-glass, reflective device used to see over ledges and under equipment

9. Position the body to see under equipment

13. Mechanics and operators must have appropriate _____ to provide access inside equipment for inspection

14. Detailed and comprehensive

15. An enlightening inspection tool!

Down 2. Activities put in place so that problems

do not reoccur: __________ Measures

3. Results of the inspection

5. The areas that will be covered in an inspection

5SCOPE

6SNAPSHOT

8MIRROR

2PREVENTIVE

3FIN

7DINGS

13TOOLS

9BEND

O U M E T D

12C R R E C I V E A C I O N

11O B E R V

1O E N E D

14T H R O U G H

4S P A U L A

10C L M B

15F L A H L I G H T

14


Maintenance Program

www.aibonline.org

Across 5. Screwdrivers, wrenches, etc.

7. Calendar of preventive maintenance activities

9. Measures to be taken before an incident occurs to reduce the likelihood of occurrence

13. Closing out work orders

15. Assigned order or rank based on importance of the issue

Down 1. Document used to track required and completed maintenance (2 words)

8. When equipment unexpectedly malfunctions or quits running properly (2 words)

10. Hoppers, belts, mixers, baggers, etc.

11. The structure consisting of walls, floors and ceilings

12. Nuts, bolts, washers, clamps, etc.

14. Room in the plant where off-line maintenance activities take place

2. Sanitation and inspection must take place after maintenance work is performed on these surfaces (2 words)

3. Safety precaution to ensure equipment wont move during maintenance (2 words)

4. To fix something that is damaged or broken

6. Food-grade and non food-grade greases and oils used to facilitate movement of parts in equipment

8

R

O

2

O

N

6L

I

3

C

O

10E

T

11

L

12

T

4

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14

O

1

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9

13

5

15

7

T OH D L

P V

C P

R R Y

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L

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U

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N

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SH

P

15

Maintenance Program Crossword Puzzle Answer Key:

Maintenance Program

www.aibonline.org

Across 5. Screwdrivers, wrenches, etc.

7. Calendar of preventive maintenance activities

9. Measures to be taken before an incident occurs to reduce the likelihood of occurrence

13. Closing out work orders

15. Assigned order or rank based on importance of the issue

Down 1. Document used to track required and completed maintenance (2 words)

8. When equipment unexpectedly malfunctions or quits running properly (2 words)

10. Hoppers, belts, mixers, baggers, etc.

11. The structure consisting of walls, floors and ceilings

12. Nuts, bolts, washers, clamps, etc.

14. Room in the plant where off-line maintenance activities take place

2. Sanitation and inspection must take place after maintenance work is performed on these surfaces (2 words)

3. Safety precaution to ensure equipment wont move during maintenance (2 words)

4. To fix something that is damaged or broken

6. Food-grade and non food-grade greases and oils used to facilitate movement of parts in equipment

8BREAKDOWN

2FOODCONTACT

6LUBRICANTS

3LOCKOUTTAGOUT

10EQUIPMENT

11BUILDING

12PARTS

4REPAIR

14SHOP

1WORKORDER

9P E V E T V

13C M P E I N

5T O S

15P R I R I Y

7S H D U L

15


Microbiological Control

www.aibonline.org

6

E

E

5

H

GE

7E

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TA

3

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12S

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A A

11K L

13 A

2C R

8

10 E

Across 2. Bacteria commonly linked to fecal matter

5. Depends on another form of life for existence

8. An organism used in baked goods and alcoholic beverages

10. Regions of the plant ranging from product contact surfaces to immediate and remote surfaces

11. Process step that will eliminate microorganisms (ex: frying, baking, chemical wash) (2 words)

5. Biological agent that causes disease to its host

6. Keeping raw materials and finished goods separated

7. _____________ monitoring is testing the processing area for microorganisms

9. APC: _______ Plate Count

12. Sterile device used to remove material from a surface for microbiological testing

13. E.coli and Salmonella are the most common types that affect food products

Down 1. This is maintained below 40 F for microbiologically sensitive foods

3. ________ monocytogenes: pathogen associated with spontaneous miscarriages

4. Fungus that thrives in high moisture environments

C F R

A A

Y

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C R

MP

R

S

A

L

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NV

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B

16

Microbiological Control Crossword Puzzle Answer Key:

Microbiological Control

www.aibonline.org

6SEGREGATION

5PATHOGEN

7ENVIRONMENTAL

3LISTERIA

1TEMPERATURE 9A

EROBIC

12SWAB

4MOLDA A I E

11K L L T P

13B C E R A

2C O I F O R

8Y E A S

10Z O E S

Across 2. Bacteria commonly linked to fecal matter

5. Depends on another form of life for existence

8. An organism used in baked goods and alcoholic beverages

10. Regions of the plant ranging from product contact surfaces to immediate and remote surfaces

11. Process step that will eliminate microorganisms (ex: frying, baking, chemical wash) (2 words)

5. Biological agent that causes disease to its host

6. Keeping raw materials and finished goods separated

7. _____________ monitoring is testing the processing area for microorganisms

9. APC: _______ Plate Count

12. Sterile device used to remove material from a surface for microbiological testing

13. E.coli and Salmonella are the most common types that affect food products

Down 1. This is maintained below 40 F for microbiologically sensitive foods

3. ________ monocytogenes: pathogen associated with spontaneous miscarriages

4. Fungus that thrives in high moisture environments

16


Personnel Practices

www.aibonline.org

5

13

4 J

W

Y

1

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12S

2HA

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6

8

11

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7 A

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K N G

Across 5. Also known as cleanliness; lack of this is a leading cause of contaminated product

7. Worn on the face to contain whiskers

8. Skin abrasions that must be covered with a bandage and an impermeable covering, such as a glove

10. Removable outer garments that may be part of the uniform policy

11. If this break-time activity is done, it must take place in a designated area with a disposal container

5. Best practice includes 20-30 seconds of scrubbing with soap and warm water (2 words)

6. Open food and drink should not be stored here to prevent pest attraction

9. Designated areas away from product for drinking, smoking and this activity

12. Captive ____ Program is required in microbiologically sensitive operations to prevent footwear from leaving the plant

13. Handwear that may be rubber, nylon, nitril or latex

Down 1. Items such as nail polish and perfume that cannot be worn in manufacturing areas

2. Worn on the head to prevent product contamination

3. Work attire that is provided by and cleaned by the company

4. Items such as watches and necklaces that cannot be worn in manufacturing areas

12

Y N

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G V

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M

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RY

DW

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N H

17

Personnel Practices Crossword Puzzle Answer Key:

Personnel Practices

www.aibonline.org

5HANDWASHIN13G

4 JEWELRY

1COSMETICS

12SHOE

2HAIRNET

3UNIFORM

9E10ATING

6LO8CKER

11S

Y G I N

L V E S

7B A D E T

P R O N

M O K N G

U T S

Across 5. Also known as cleanliness; lack of this is a leading cause of contaminated product

7. Worn on the face to contain whiskers

8. Skin abrasions that must be covered with a bandage and an impermeable covering, such as a glove

10. Removable outer garments that may be part of the uniform policy

11. If this break-time activity is done, it must take place in a designated area with a disposal container

5. Best practice includes 20-30 seconds of scrubbing with soap and warm water (2 words)

6. Open food and drink should not be stored here to prevent pest attraction

9. Designated areas away from product for drinking, smoking and this activity

12. Captive ____ Program is required in microbiologically sensitive operations to prevent footwear from leaving the plant

13. Handwear that may be rubber, nylon, nitril or latex

Down 1. Items such as nail polish and perfume that cannot be worn in manufacturing areas

2. Worn on the head to prevent product contamination

3. Work attire that is provided by and cleaned by the company

4. Items such as watches and necklaces that cannot be worn in manufacturing areas

17


Pest Control

www.aibonline.org

6. Small rodent that only needs 1/4 inch space for entry (2 words)

8. Insect traps using a chemical attractant are called ________ lures

9. Dont get stuck walking through one of these (2 words)

11. Pest control device used to capture mice and rats (2 words)

13. Record any pesticide application in this record sheet (2 words)

14. Rodents might stop here for one last meal! (2 words)

16. Anyone who applies pesticides should have this authentication form

17. Pest control device used to capture animals like raccoons, squirrels and opossums (3 words)

Down 1. Rodent with large ears and a long tail that is a good climber (2 words) 2. Rodent that is a good swimmer and prefers to live in burrows (2 words)

3. Shelter that pests seek

8P

E

O

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11R

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2

R

A

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T

9

U

6

E

3

E

14

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1

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L

10

17

12

4

5

16

15

Across 4. Pest control device that attracts flying insects (2 words)

5. Schematic of the pest control monitoring traps, stations, and lures (2 words)

7. Data used to analyze the frequency of pest activity (2 words)

10. This type of pesticide can only be used in certain areas and in certain amounts (2 words)

12. Landscaping that can provide harborage for pests

15. Common type of pest bird that lives on rooftops

L T P

D V P

R D R S

R R C D S

V T T

P N

L N

M L M M R P

R

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N

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L

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18

Pest Control Crossword Puzzle Answer Key:

Pest Control

www.aibonline.org

6. Small rodent that only needs 1/4 inch space for entry (2 words)

8. Insect traps using a chemical attractant are called ________ lures

9. Dont get stuck walking through one of these (2 words)

11. Pest control device used to capture mice and rats (2 words)

13. Record any pesticide application in this record sheet (2 words)

14. Rodents might stop here for one last meal! (2 words)

16. Anyone who applies pesticides should have this authentication form

17. Pest control device used to capture animals like raccoons, squirrels and opossums (3 words)

Down 1. Rodent with large ears and a long tail that is a good climber (2 words) 2. Rodent that is a good swimmer and prefers to live in burrows (2 words)

3. Shelter that pests seek

8PHEROMONE

11RODENTTRAP

2NORWAYRAT

9GLUEBOARD

6HOUSEMOUSE

3HARBORAGE

14BAITSTATION

1ROOFRA

7T

13USAGELOG

10R S I C T D S

R E N D R E O T S

17S M L M A M M A L R A P

12V E G E T A T I N

4L I G H T T A P

5D E V I C E M P

16L I C E N S

15P I G E N

Across 4. Pest control device that attracts flying insects (2 words)

5. Schematic of the pest control monitoring traps, stations, and lures (2 words)

7. Data used to analyze the frequency of pest activity (2 words)

10. This type of pesticide can only be used in certain areas and in certain amounts (2 words)

12. Landscaping that can provide harborage for pests

15. Common type of pest bird that lives on rooftops

18


Recall Program

www.aibonline.org

2. Removal or correction of a marketed product that is NOT in violation of the law (2 words)

3. Removal or correction of a marketed product that is in violation of the law

5. __________ checks: Confirmation that your communication about a recall has reached customers and that appropriate action is being taken

7. The end of a recall; requested by the recalling firm and granted by the FDA

10. A public announcement sent to media agencies about a recall incident (2 words)

11. News outlets and press representatives that will make information public

12. A planned specific course of action to be taken in conducting a recall

Down 1. Recall Team Leader is also known as the Recall ___________

7T

R

I

A

I

2

4T

9R

5

C

12S

3

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8

10

11

Across 4. The group of people from the recalling firm who will manage the recall

6. A recall is warranted when product is considered to be in _____ of the law

8. Removal or correction of a product that has not left the direct control of the firm (2 words)

9. Three categories determined by the severity of the issue involved (2 words)

M

V T N

T K C Y

L C L F T

R R L S

M D

T T Y

C

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R

W

D

W

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T

N

S

M

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F

19

Recall Program Crossword Puzzle Answer Key:

Recall Program

www.aibonline.org

2. Removal or correction of a marketed product that is NOT in violation of the law (2 words)

3. Removal or correction of a marketed product that is in violation of the law

5. __________ checks: Confirmation that your communication about a recall has reached customers and that appropriate action is being taken

7. The end of a recall; requested by the recalling firm and granted by the FDA

10. A public announcement sent to media agencies about a recall incident (2 words)

11. News outlets and press representatives that will make information public

12. A planned specific course of action to be taken in conducting a recall

Down 1. Recall Team Leader is also known as the Recall ___________

7TERMINATION

2MARKE

4TWITHD

9RAWAL

5EFFECTIVENE

12SS

3RECALL

1COORDINATOR

6V I O A I O N

E A L L C L A S S I F C A T I O N

8S T O C K E C O V E Y

10P R E S S R E L E S E

11M E D A

E A M

T R A T E G Y

Across 4. The group of people from the recalling firm who will manage the recall

6. A recall is warranted when product is considered to be in _____ of the law

8. Removal or correction of a product that has not left the direct control of the firm (2 words)

9. Three categories determined by the severity of the issue involved (2 words)

19


Sanitation

www.aibonline.org

2. Cleaning chemical that functions by dissolving the soil

4. Air or water propulsion device

5. Person who conducts sanitation (a.k.a. sanitor)

7. Represented in terms of Fahrenheit or Celsius

8. Chemical used to remove soil from porous surfaces

12. Switching from one product to another on a processing line

13. Mixing a concentrated chemical or solution with water

14. This type of cleaning is best for removing cooked-on soil and grease from equipment or utensils

Down 1. Cleaning method that does not use water or solvent (2 words)

8

E

E

N

7T

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A

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1

N

2S

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4H

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5

I 10

11

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3

Across 2. Use elbow grease!

3. To clean using water

6. H2O

9. Slime created by microorganisms that must be penetrated to effec- tively clean and sanitize

10. Chemical used to reduce microbial load

11. This type of cleaning is best for cleaning a milk tank (3 words)

C BW S

W R

B F L A T Z

L N L

H G V R

D L I

M H C L

R

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20

Sanitation Crossword Puzzle Answer Key:

Sanitation

www.aibonline.org

2. Cleaning chemical that functions by dissolving the soil

4. Air or water propulsion device

5. Person who conducts sanitation (a.k.a. sanitor)

7. Represented in terms of Fahrenheit or Celsius

8. Chemical used to remove soil from porous surfaces

12. Switching from one product to another on a processing line

13. Mixing a concentrated chemical or solution with water

14. This type of cleaning is best for removing cooked-on soil and grease from equipment or utensils

Down 1. Cleaning method that does not use water or solvent (2 words)

8DETERGENT

7TEMPERATURE

1DRYCLEAN

2SOLVENT

4HOSE

5SANITARIAN

10S A I I Z R

11C L A N I N P L A C

12C H N G E O V E R

14M C H A N I C A L

6W A R

13D I L U T I O

C R U B

9B O F I L

3W A S

Across 2. Use elbow grease!

3. To clean using water

6. H2O

9. Slime created by microorganisms that must be penetrated to effec- tively clean and sanitize

10. Chemical used to reduce microbial load

11. This type of cleaning is best for cleaning a milk tank (3 words)

20


Storage and Transport

www.aibonline.org

4. It is important that storage areas and equipment are _____ to prevent contamination

5. This space around the storage area is often painted white to help detect debris and pest activity

9. Vehicles with an attached device used to lift and move heavy loads

10. Equipment to lift and move pallets. Operator does not ride on it (2 words)

12. Product rotation schedule (abbr)

13. Check for conditions that would lead to product contamination during transport (2 words)

14. Area in a facility where materials are stored

15. Stores product at a temperature no higher than 45 degrees F

Down 1. Maintaining the correct coolness and warmth for products (2 words)

2. Air quality and air movement

1

E

R

R

N

R

L

2

N

I

5

E

I

4

E

N

10

E

9

I

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O

8

13

14

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6 7

11

3

Across 3. Make sure these are intact before opening incoming shipments

6. Type of shelving, often metal, used to store materials

7. Stores product at 32 degrees F or below

8. Handling outgoing products from filling orders to placing them on a shipping vessel

11. After washing, pallets should be stored in this condition

S L

C G R Z

S B

Y

V C I P T

W H S

C R

T

P

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E

T

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F

L

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C

F

21

Storage and Transport Crossword Puzzle Answer Key:

Storage and Transport

www.aibonline.org

4. It is important that storage areas and equipment are _____ to prevent contamination

5. This space around the storage area is often painted white to help detect debris and pest activity

9. Vehicles with an attached device used to lift and move heavy loads

10. Equipment to lift and move pallets. Operator does not ride on it (2 words)

12. Product rotation schedule (abbr)

13. Check for conditions that would lead to product contamination during transport (2 words)

14. Area in a facility where materials are stored

15. Stores product at a temperature no higher than 45 degrees F

Down 1. Maintaining the correct coolness and warmth for products (2 words)

2. Air quality and air movement

1TEMPERATURECONTROL

2VENTILATION

5PERIMETER

4CLEAN

10PALLETJACK

9FORKLIFT

12FIFO

8D S T I B U T O

13V H C L E I S P E C T I N

14W A E H O U S E

15C O O E R

6R A C K I G 7F R E Z R

11D Y

3S A L S

Across 3. Make sure these are intact before opening incoming shipments

6. Type of shelving, often metal, used to store materials

7. Stores product at 32 degrees F or below

8. Handling outgoing products from filling orders to placing them on a shipping vessel

11. After washing, pallets should be stored in this condition

21


Supplier Approval

www.aibonline.org

5. The department that places orders with the supplier

8. Documents that define the product in terms of biological, chemical and physical parameters

9. Provider of a material or service

10. Bags, film, bottles, boxes, etc.

11. Advance notice needed to acquire a material (2 words)

15. An independent inspector from a non- government party searches your facility to determine food safety compliance (3 words)

Down 1. Price

2. A signed statement that the products provided are produced in accordance with relevant legislation (3 words)

4. A report containing information about product quality and conformance that arrives with incoming materials (3 words)

10

A

N

2

E

T

R

A

11

E

8

I

9

L

4

A

N

I

1

O

5

I 13

3

14

6

12

15

7

Across 3. Ensuring the product will not cause illness or injury (2 words)

6. Purchaser of a material or service

7. A companys name and image

12. Product characteristics such as appearance, taste, smell, size, etc.

13. Ingredients, packaging, and processing aids (2 words)

14. A raw material that is used in a finished product, such as salt or sugar

D F T

U M R

A D

Q L R M

G D T

H D P TA

C

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EC

G

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22

Supplier Approval Crossword Puzzle Answer Key:

Supplier Approval

www.aibonline.org

5. The department that places orders with the supplier

8. Documents that define the product in terms of biological, chemical and physical parameters

9. Provider of a material or service

10. Bags, film, bottles, boxes, etc.

11. Advance notice needed to acquire a material (2 words)

15. An independent inspector from a non- government party searches your facility to determine food safety compliance (3 words)

Down 1. Price

2. A signed statement that the products provided are produced in accordance with relevant legislation (3 words)

4. A report containing information about product quality and conformance that arrives with incoming materials (3 words)

10PACKAGING

2LETTEROFGUARANTEE

11LEADTIME

8SPECIFICATIONS

9SUPPLIER

4CERTIFICATEOFANALYSIS

1COST5P

URCHASING

13R W M T R A S

3F O D S A F T Y

14I G R E D I E T

6C U S O M E R

12Q U L T Y

15T H R D P A R T Y A U D I T

7B A N D

Across 3. Ensuring the product will not cause illness or injury (2 words)

6. Purchaser of a material or service

7. A companys name and image

12. Product characteristics such as appearance, taste, smell, size, etc.

13. Ingredients, packaging, and processing aids (2 words)

14. A raw material that is used in a finished product, such as salt or sugar

22


Traceability

www.aibonline.org

7R

M

T

R

LS

4TR

C

C

6T

A

L

TY

1

S

D

R

3

E

8B W A R D

10J U

11 R

13 R C I

14 Y

9 R W R

5 M B

12

2 H I R D

3. Extra or imperfect work-in-progress or finished product that can be reused

4. Drills done to test the plants ability to identify all potentially suspect finished product. (2 words)

6. Keeping track of all materials from the time they arrive at your facility until they are shipped

7. Ingredients, packaging and processing aids that are used to create a finished product (2 words)

14. Date provided on product that indicates to consumers when product quality might begin to lessen. Date is often used in place of a lot number. (3 words)

Down 1. Food items that have been packaged and are ready to ship (2 words)

Across 2. Finished product lot numbers are recorded on these documents (2 words)

5. Used to identify specific batches (2 words)

8. Identifying all raw materials used in a finished product is an example of _______ trace

9. A _______ trace identifies where a specific lot of raw material was used

10. This type of date counts the days of the year. February 1st is indicated by the number 32 since it is the 32nd day of the year. (2 words)

11. Raw materials used to facilitate the process, but that do not offer a function in the finished product. Examples include anti-foam and slip agents. (2 words)

12. Work in Progress (abbr.)

13. Another word for food contact packaging (2 words)

H P I C D

T N B

K W DR D

J L D E

R C DAG

M Y C K G

B Y T

F

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CT

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23

Traceability Crossword Puzzle Answer Key:

Traceability

www.aibonline.org

7RAWMATERIALS

4TRACEEXERCISES

6TRACEABILITY

1FINISHEDPRODUCTS

3REWORK

8B C K W A R D

10J U L I N D A T E

11P R O C S S I N G A I D

13P R M A R Y P C K A G I N G

14U E B Y D A T E

9F R W R D

5L T N U M B E

12W P

2S H I P P I N G E C O R D

3. Extra or imperfect work-in-progress or finished product that can be reused

4. Drills done to test the plants ability to identify all potentially suspect finished product. (2 words)

6. Keeping track of all materials from the time they arrive at your facility until they are shipped

7. Ingredients, packaging and processing aids that are used to create a finished product (2 words)

14. Date provided on product that indicates to consumers when product quality might begin to lessen. Date is often used in place of a lot number. (3 words)

Down 1. Food items that have been packaged and are ready to ship (2 words)

Across 2. Finished product lot numbers are recorded on these documents (2 words)

5. Used to identify specific batches (2 words)

8. Identifying all raw materials used in a finished product is an example of _______ trace

9. A _______ trace identifies where a specific lot of raw material was used

10. This type of date counts the days of the year. February 1st is indicated by the number 32 since it is the 32nd day of the year. (2 words)

11. Raw materials used to facilitate the process, but that do not offer a function in the finished product. Examples include anti-foam and slip agents. (2 words)

12. Work in Progress (abbr.)

13. Another word for food contact packaging (2 words)

23


Training and Education

www.aibonline.org

10. Type of training provided when a general knowledge is required, but specific actions are not

11. Training to review a previously covered topic

12. This type of training takes place while an employee is performing a job function (3 words)

15. Chart used for tracking needed and completed training

Down 2. Slide presentation software (2 words)

3. Expertise and skills acquired through experience and education

5. Understanding of the training material presented

6. Training courses that take place in a classroom setting, often using lecture

8. Online training method used to present group seminars

10A

N

16S

11R

R

8

E

5

R

6

I

2P

4E

I

9T

12

13T

E

3

L

15

A

1

7

14

Across 1. Verifying that the training was understood and can be applied

4. Learning that includes an explanation of why something is done in a certain way and/or its importance to food safety

7. Type of training provided when a person must be able to perform specific tasks

9. A program to ensure that educators know the best ways to present the information (3 words)

13. Explains how to perform a task

14. Popular multimedia training used to provide consistent group training (e.g., DVD or VHS)

16. Provided on the training attendance log to indicate participation by an individual

M T C

D C O

Q F T N

N H A

R N G

I D SG T

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24

Training and Education Crossword Puzzle Answer Key:

Training and Education

www.aibonline.org

10. Type of training provided when a general knowledge is required, but specific actions are not

11. Training to review a previously covered topic

12. This type of training takes place while an employee is performing a job function (3 words)

15. Chart used for tracking needed and completed training

Down 2. Slide presentation software (2 words)

3. Expertise and skills acquired through experience and education

5. Understanding of the training material presented

6. Training courses that take place in a classroom setting, often using lecture

8. Online training method used to present group seminars

10AWARENES

16S

11REFRESHER

8WEBINARS

5COMPREHENSION

6SEMINARS

2POW4ERPOIN

9T

12ON

13THEJOB

3KNOWLEDGE

15MATRIX

R I N T H T A N E

I G N T U E

R A I I N G

1C O M E T E N C Y

D U C A T I O N

7Q U A I F C A T I O N

14V I D O S

Across 1. Verifying that the training was understood and can be applied

4. Learning that includes an explanation of why something is done in a certain way and/or its importance to food safety

7. Type of training provided when a person must be able to perform specific tasks

9. A program to ensure that educators know the best ways to present the information (3 words)

13. Explains how to perform a task

14. Popular multimedia training used to provide consistent group training (e.g., DVD or VHS)

16. Provided on the training attendance log to indicate participation by an individual

24

Unscramble the tiles to reveal commonly used Foreign Material Control Devices.

Foreign Material Control Devices

www.aibonline.org

GN MA ET

AY XR

ER FT SI

LT FI ER

OR L DE TA TE ME CT

ON DE ER ST

IT AV TA Y BL GR E

ER IN RA ST

2.

1.

3.

4.

5.

6.

7.

8.

01

Answer Key:

Foreign Material Control Devices

www.aibonline.org

2. X-ray

1. Magnet

3. Sifter

4. Filter

5. Metal Detector

6. Destoner

7. Strainer

8. Gravity Table

01

Unscramble the tiles to reveal common food plant pests.

Food Plant Pests

www.aibonline.org

AY NO AT

AC H

TH M DI

US E MO

ET R BE OU FL LE

AT OF R RO

ON GE PI

FL DR Y N

2.

1.

3.

4.

5.

6.

9.

7.

R RW

CO RO CK

MO L EA IN AN

HO E US

AI

W RO AR SP

8.

02

Answer Key:

Food Plant Pests

www.aibonline.org

2. Cockroach

1. Norway Rat

3. Roof Rat

4. Indian Meal Moth

5. House Mouse

6. Flour Beetle

7. Pigeon

8. Sparrow

9. Drain Fly

02

Unscramble the tiles to reveal the 7 Principles of HACCP

Principles of HACCP

www.aibonline.org

LY S RD

TR ON

IT S IM

RI MO NI

NS CO TI CT A RR IO

FI CA ON TI

2.

1.

3.

4.

5.

6.

HA SI NA ZA A

IC IT P CR C NT AL

IT CR IC L AL

NG TO

VE EC

RI VE

PI K EE NG

7.

CO RE RD

OL OI S

03

Answer Key:

Principles of HACCP

www.aibonline.org

2. Critical Control Points

1. Hazard Analysis

3. Critical Limits

4. Monitoring

5. Corrective Actions

6. Verification

7. Record Keeping

03

Unscramble the tiles to reveal key positions in the food plant.

People in the Plant

www.aibonline.org

ORD INA FOO

NAT HAC

AGE MAN NT

ING SU REC

ECH Y T LIT NIC QUA IAN

N RIA ITA SAN

R LIN PER E O

CHN ONT T C ROL

2.

1.

3.

4.

5.

6.

7.

8.

D D TOR

COO C P OR

PLA R

VIS PER EIV OR

AN

HAN MEC IC

11.

NSE EFE CO

RDI ATO

ICI TE PES

KAG SU ING PER

9.

PAC OR VIS

ER ECT SEL ORD

10.

OR

04

Answer Key:

People in the Plant

www.aibonline.org

1. Food Defense Coordinator

2. HACCP Coordinator

3. Sanitarian

4. Plant Manager

5. Receiving Supervisor

6. Quality Technician

7. Pest Control Technician

8. Line Operator

9. Packaging Supervisor

10. Order Selector

11. Mechanic

04

Unscramble the tiles to reveal key components of the Sanitation Program.

Sanitation Program

www.aibonline.org

ING EAN HED

NG PRO

AL S URE

QUI E E NT

E UR NS RI PR ES

ECT NSP T C POS

EK EE PI USNG EA CL Y

2.

1.

3.

4.

5.

6.

7. 8.

MAS CL

S CLE ANI

UTI CHE

PER TEC SON TIV

DR

ULE SC TER

URE

NGNI

ANI NG NTE MAI

9.

CE CLE NAN

CED

NIN LEA ION G I

CED DIL MIC ON PRO

PME PRO AL

OC ED

HO

LA CE

EAIN

10.

N

P

CL

05

Answer Key:

Sanitation Program

www.aibonline.org

2. Cleaning Procedures

1. Master Cleaning Schedule

3. Post Cleaning Inspection

4. Chemical Dilution

Procedures

5. Personal Protective

Equipment

6. Rinse Procedures

7. Dry Cleaning

8. Housekeeping

9. Maintenance Cleaning

10. Clean in Place

05

Unscramble the tiles to reveal common supplier documents.

Supplier Documents

www.aibonline.org

E GU OF

ICA LYS

HER KOS FIC

IC IO IF

AL TA SHE ERI MAT ET

Y T PA DI

OF GIS PRO FDA

C AL ST

2.

1.

3.

4.

5.

6.

7.

8.

TER NTE

ANA TE TIF

ATI CE

N SP AT EC

LET ARA

IS

TIO

CER

TH AU RT IR

RTI ON

SAF DA

TRA

OF

D

ETY

EN RG LICK HE LE

N RE OF

06

Answer Key:

Supplier Documents

www.aibonline.org

2. Certificate of Analysis

1. Letter of Guarantee

3. Third Party Audit

4. Kosher Certification

5. Specification

6. Material Safety Data Sheet

7. Allergen Checklist

8. Proof of FDA Registration

06

Who am I?

Allergens

www.aibonline.org

1

I can cause an allergic reaction in some people

I can be purchased in shell, liquid or powdered form

I am sometimes known as albumin

Some people wonder if I came before the chicken

I am sometimes known as yolks or whites

2


Each type is considered an individual allergen

I am a common ingredient in bakery items

I am not a peanut

Types include cashews, pecans, walnuts

3


I am sometimes known as casein or whey

I am often consumed as a white beverage

I am only considered an allergen if I come from a cow

I am a common ingredient in cheese, ice cream and butter

4


I am a type of legume

I am sometimes known as tofu, misu or edamame

Most commonly, my oil version does not contain protein and is not allergenic

My lecithin version contains a very tiny amount of protein

5


Even my dust residue can trigger allergic reactions

I grow on a plant underground

I can be found in unexpected sources, like pet food, sauces and specialty pizzas

Most people allergic to me can safely eat my oil

6


Each type is considered an individual allergen

Many people are allergic to more than one type of me

Once a person develops an allergy to me it is unlikely that they will lose it

Types include shrimp, crab and lobster

7


It is generally recommended that people allergic to one species of me avoid all types

Some unexpected sources include salad dressing and Worcestershire sauce

I do not have an exterior shell

Types include salmon, tuna and halibut

8


I am a common ingredient in bakery items

A bushel of me yields about 42 commercial loaves of white bread

More foods are made with me than any other cereal grain

Some unexpected sources include marinara sauce and ice cream

01

Who am I answer key:

Allergens

www.aibonline.org

2. Tree Nuts

1. Eggs

3. Milk

4. Soybeans

5. Peanuts

6. Shellfish

7. Fish

8. Wheat

01

Who am I?

Food Defense

www.aibonline.org

1

I should be intact on all incoming loads

Before opening an incoming shipment, check me to make sure my numbers match the paperwork

Only employees should attach me to a loadnot the truck driver

If I am broken or if my numbers do not match the paperwork, it may be a sign of intentional contamination

2

I am a vital part of a Food Defense Program

I identify risks and weaknesses in physical and procedural operations

An action plan for security improvements can be created based on my findings

I am to food defense what a risk assessment is to HACCP

I may be conducted by a team from various plant departments, or b

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