ServSafe Chapter 1 - Keeping Food Safe

3. Illness-causing microorganisms that are found on food that was once considered safe.
4. Food prepared in a private ______ is considered to be from an unsafe source and must be avoided.
6. A foodborne-illness outbreak requires an investigation by a regulatory authority as well as confirmation by a ______.
9. Sliced ______, cut tomatoes, and cut leafy greens are all examples of TCS food.
10. An acronym for food requiring time and temperature control for safety.
12. A common type of meat classified as TCS food alongside beef, pork, and lamb.
15. Food might be received from unapproved ______ that are not practicing food safety.
16. The category of contaminants responsible for most foodborne illnesses.
19. Cleaners, sanitizers, and polishes are examples of this type of contaminant.
20. These are a type of biological contaminant that, along with parasites, fungi, and bacteria, are the greatest threat to food safety.

1. An illness is considered a foodborne-illness ______ when two or more people have the same symptoms after eating the same food.
2. Unsafe food is usually the result of ______, which is the presence of harmful substances in food.
5. The federal administration that issues the Food Code.
7. Staff ______ is a challenge because training new staff leaves less time for ongoing food safety training.
8. A high-risk population whose immune systems weaken with age.
11. These plant items, along with their seeds, are considered TCS foods.
13. Foreign objects such as metal shavings, staples, and bandages represent this type of contaminant.
14. Failing to wash hands correctly after using the restroom is an example of poor personal ______.
17. The body's defense system against illness, which has not yet built up strongly in preschool-age children.
18. One of the four types of pathogens that can contaminate food, along with viruses, parasites, and fungi.