ServSafe Chapter 1

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Across
  1. 2. when a restaurant has a foodborne illness, they usually gain a bad _______.
  2. 5. Poplulations who are more likely to get foodborne disease.
  3. 7. common TCS food
  4. 9. Negative ________ exposure is a specific cost of foodborne disease.
  5. 11. my job as a manager is to______ to make sure you are following procedures
  6. 13. Occurance of two or more causes of a similar illness resulting from eating a common food.
  7. 14. pathogenic microorganisms, poisonous plants/fish
  8. 15. The three types of microorganisms are viruses, bacteria, and _____.
  9. 17. Food managers must comply with the _______ _______.
Down
  1. 1. Who is responsible for food safety in a restaurant?
  2. 3. Any food can become ________.
  3. 4. hair, wood, or wood
  4. 6. Illness caused by eating contaminated food
  5. 8. Foods that support the growth of bacteria.
  6. 10. Most foodborne illnesses are caused by _______.
  7. 12. __________ melons are examples of TCS foods.
  8. 16. TCS foods are typically low in ______.