Clone of ServSafe

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Across
  1. 2. a measure of temperature
  2. 8. take off before entering bathroom
  3. 9. Illness from Mayonaise
  4. 11. reduced oxygen packaging
  5. 12. fish bones are a _______ hazard
  6. 13. how many inches off the floor and walls
  7. 14. never use as ingredient
  8. 17. physical, biological, chemical
  9. 18. Ground meat and feces
  10. 21. when a harmful object or substance is in food
  11. 23. RTE Poultry and eggs
  12. 24. pre-school age children, the _____, and immune compromised people are high risk
  13. 26. Yellowing of eyes or skin
Down
  1. 1. Snapper, barracuda, grouper, amberjack
  2. 2. Yeasts, molds and mushrooms
  3. 3. Two or more people get the same illness from eating the same food
  4. 4. This is cooked at 165 degrees
  5. 5. temperature control safety
  6. 6. Hazard analysis critical control point
  7. 7. use after washing hands
  8. 10. Shellfish from contaminated water
  9. 15. reverse flow of contaminants
  10. 16. 135-41
  11. 17. tuna, makarel, mahi-mahi, bonito
  12. 19. stored at the bottom of fridge
  13. 20. first in first out
  14. 22. identify item, remove item
  15. 25. Measured with the pH scale