GMP

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  • Created by: Estheexd
  • Created on: 11-05-15 09:46
O L M I N K E C R A O U J B Q W R X Q I B
V T I O F K N R U N Y X T A K J N C U L M
J Y C Q A F J I S A F E Q S F R T E A K P
J S R J H D T T Q L J D L I S R M G L V S
I N O Y W X M I R Y M S M S S X P I I V H
W M B O A H R C Y S W I O O A H M I T F T
W W I Y M L O A M I L F P F N A Y C Y I H
R Y O L F H C L F S G R Y G O P I E A G L
H D L F T D H C W O H P Q M I J W O S L I
A J O Q G A N O X F N N N P T B P Q S N L
R B G A M U S N E T D C J T I S J P U K F
E B I H S K N T T H X X Q J D L P Q R T O
K M C R R F J R G E R X O D N L N D A L K
W O A P Q V N O N P Y C P V O E M K N R X
K G L Y P V F L E R V P V B C G G E C W K
F R X Y P J P P T O E A W W Y I L R E J Y
T T B R B J W O F C F D P H A H N F L K B
Y B S L Y Q B I X E E V Y M O U M F A E I
C W M E P B P N E S L A A L E C E Q D P G
Y V X Y J B J T H S Y V I L N Q A H A S U
H W T G P D F T B M B Q R K U O L V T J X

Clues

  • one principle of haccap (8, 2, 3, 7)
  • quality can apply to (9)
  • The manfuacturing operations is the (5, 2, 3)
  • These are stages or points in the production line where hazards may occur. (8, 7, 5)
  • Type of Hazard (15)
  • What foods have a P.H of 4.6 (4)
  • What is the gurantee of the customer about the food standards (7, 9)

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