ServSafe Chapter 1

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Across
  1. 2. ________, Chemical, and Physical are the 3 types of contaminants
  2. 6. Poor personal _________ can contribute to foodborne illness
  3. 8. Bones, Finger nails, and metal shaving are examples of this form of contamination
  4. 9. Biological hazards that cause illness are called this.
  5. 10. Clean and _______ surfaces correctly to help prevent Foodborne illness
Down
  1. 1. _______-Temperature abuse
  2. 3. _______- Contamination like prepping fruit on the same cutting board immediately after prepping raw poultry
  3. 4. Bacteria, ______Parasites and Fungi are all Biological hazards
  4. 5. Do not purchase food from these types of sources.
  5. 7. __________ illness that is transmitted to people through food