High School ServSafe Starters Orientation

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Across
  1. 5. Drink, eat, use tobacco, chew gum in designated areas ____ from prep, serving and dish room areas
  2. 6. Disease causing microorganisms that you can't see, taste or smell but they can cause illness when you eat them
  3. 7. Take your apron off ____ going to the restroom or taking out the trash
  4. 8. The most important part of personal hygiene , do this before starting work or putting on clean gloves
  5. 11. A type of contamination that can happen when coughing or sneezing on food or if you don't wash your hands after using the restroom
  6. 12. Kitchen cleaners and sanitizers are examples of this type of contamination
  7. 13. Do this to gloves when they become dirty, torn or you change tasks
Down
  1. 1. The only type of bracelet you are allowed to wear while prepping food
  2. 2. Tell your manager if the have vomiting, diarrhea, jaundice or a sore throat WITH fever ____ coming to work
  3. 3. Transferring pathogens from one food or surface to another
  4. 4. 41 to 135 degrees and is where temperature abuse happens and pathogens grow
  5. 9. The only type of glove that is allowed to use when prepping foods
  6. 10. Good personal hygiene helps with transferring pathogens from your ___ to food