Chapter 1 ServSafe

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Across
  1. 3. High Risk Population including Cancer, AIDS, Organ Transplant, and on certain medications
  2. 6. Last step to clean and sanitize food contact surfaces
  3. 8. First step to clean and sanitize food contact surfaces
  4. 10. Food Acidity Time Temp Oxygen Moisture
  5. 11. Food requiring Time and Temp to maintain safe
  6. 12. Viruses, Parasites, Fungi, Bacteria
  7. 13. The 3 categories include Biological, Chemical and Physical
  8. 14. Food that can be eaten without further preparation, washing, or cooking.
  9. 15. 41 degrees to 135 degrees
  10. 16. A challenge to food safety
  11. 22. Second step to clean and sanitize food contact surfaces
  12. 23. Pathogens transferring from one surface or food to another
Down
  1. 1. Cleaners Sanitizers, Polishes
  2. 2. When 2 or more people have similar symptoms after eating the same thing
  3. 4. High Risk Population who is high risk temporarily
  4. 5. High Risk Population not yet built immune system
  5. 7. Third step to clean and sanitize food contact surfaces
  6. 9. A disease transmitted to people by food
  7. 16. Glass, Dirt, Bones, Staples
  8. 17. High Risk Population with age where changes occur
  9. 18. A challenge to food safety
  10. 19. First in first out
  11. 20. May experience Lost work, Medical Cost, Long-Term Disability, and/or Death
  12. 21. A challenge to food safety