Serve safe Manager Ch.1

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Across
  1. 5. pressure to work quickly can make it hard to take time to follow food safety practices
  2. 7. time and temp control for safety
  3. 9. A type of tcs food that grow from the ground and are cooked well.
  4. 11. pathogens can be transferred from one surface or food to another.
  5. 14. groups of people that have a higher risk of getting food borne illness
  6. 15. usually the result of unsafe foods
  7. 17. food service chemicals can contaminate food if they are use incorrectly.
  8. 19. some staff members may speak different languages this can create communication barriers.
  9. 20. foreign objects such as metal shavings staples and bandages.
  10. 21. not cleaning it correctly
  11. 22. people with a high risk of food borne illness
  12. 24. when two or more people have the same symptoms after eating the same food
Down
  1. 1. food might be recevied from suppliers that are not practicing food saftey.
  2. 2. staff members other that education levels.
  3. 3. when its stayed too long at temperatures that are good for the growth of pathogens
  4. 4. failed to wash hands correctly and working while sick
  5. 6. pathogens are the greatest threat to food safety
  6. 8. a type of immune system
  7. 10. is a disease transmitted to people by food
  8. 12. illness-causing pathogens are now found on food that was once considered safe.
  9. 13. the food and drug administration
  10. 16. the bodys defense system against illness
  11. 18. food thats ready to eat
  12. 23. training new staff leaves mess less time for ongoing food safety