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Across 2. system that addresses the seven most common risk factors to prevent foodborne illness. 9. designated team to handle a crisis 10. points in the process where identified hazards can be reduced, prevented or eliminated.

Down 1. procedures designed to prevent foodborne illness actively 3. written plans that states procedures to follow during a crisis 4. steps to act on if critical limits are not met 5. / a system in which someone goes to check if the establishment is keeping their products at the minimum or maximum critical limit. 6. person who handles all media queries & communication. 7. minimum or maximum limits that must be met to prevent or eliminate the hazard (ex. time temperature control) 8. system used to control risks and hazards throughout the flow of food