1. What does the acronym HACCP stands for?

2. A situation involving exposure to danger.

3. An agent that causes harm or damage to human or property like for instance noise, moving forklift, chemical agents.

4. It concerns the proper handling, preparing and storing food that provide a way to best lessen the risk of any individual to get sick due to foodborne illnesses. 

5. It refers to the movement of food through a food service operation, from receiving through various stages of storage, preparation, and service, until it gets to the final consumer.

6. It refers to physical injury especially which is deliberately inflicted example hurt, wound, pain, suffering.

7. It is the process of killing microorganisms through water heat or

                            chemicals.

8. An organisms that causes disease.

9. The physical movement or transfer of harmful bacteria from one person, object or place to another.

10. What does PPE stands for?