(Print) Use this randomly generated list as your call list when playing the game. There is no need to say the BINGO column name. Place some kind of mark (like an X, a checkmark, a dot, tally mark, etc) on each cell as you announce it, to keep track. You can also cut out each item, place them in a bag and pull words from the bag.
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Thresholds (specification limits) for controlling food safety hazards.
Process of putting information on our product so we can trace it in the market. Also ensure customer complaints can be accurately reported and investigated.
Things that could potentially get in our product and make it unsafe
Required for documenting the compliance with HACCP plan
Application of methods, procedures, and tests to determine compliance with HACCP
Started in Pillsbury in 1959 to make sure food produced for astronauts was safe.
Key processing steps where quality hazards need to be controlled.
Set of requirements that is used to measure the effectiveness of the Food Safety Plan and Food Quality Plan.
The conditions and practices under which food and beverage are manufactured to prevent contamination, illness, or injury.
Key processing steps where food safety hazards are controlled and as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
Method for how to evaluate the food safety hazards of the manufacturing process.
Mandatory requirements set by the FDA to determine what a product must contain to be marketed under a certain name
Passed by Congress in 2016 which required all food manufactures to create Food Safety Plans that incorporated Preventive Controls.
What we do in our processes, production, and packaging to ensure our consumers have a satisfactory experience with the product.
Required for maintaining food safety:
Pest Prevention
Calibration
Premises and equipment maintenance
Sets the minimum requirements that food manufacturers have to follow.
Developed to control food safety hazards and helps reduce food safety hazards from getting into production. Updated/reviewed at least annually.
Either a program or process step that controls food safety hazards
Principle that consists of planning CCP monitoring requirements.
Principle that determines where food safety hazards are present in the manufacturing process
Process of removing harmless bacteria that could cause off taste/odor
Principle that consists of establishing procedures that must be followed when the critical limits are not met.
Process used to purify our water
Process where we receive water from sources via a tanker.
