ServSafe Chapter 1: Keeping Food Safe

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Across
  1. 2. People susceptible to foodborne illness due to the effects of age or health on their immune systems including preschool age children, elderly people, and people with compromised immune systems
  2. 3. The high risk population above the age of 65, their immune systems have weakened with age
  3. 4. A challenge to food safety that pressures staff to work quickly
  4. 9. Illness carried or transmitted to people by food
  5. 10. Presence of harmful substances in food
  6. 11. Food that requires time and temperature control to limit the growth of pathogens; stands for time and temperature control for safety
  7. 12. Suppliers that are not practicing food safety
  8. 15. The transfer of pathogens from one surface or food to another
  9. 16. Contaminants that include polishes, sanitizers, cleaners, etc.
Down
  1. 1. When food has stayed too long at temperatures that are good for the growth of pathogens
  2. 5. Any food that can be eaten without further preparation, washing, or cooking
  3. 6. An incident in which two or more people experience the same symptoms after eating the same food
  4. 7. Contaminants that include viruses, parasites, fungi, and bacteria
  5. 8. The high risk population below the age of 5; their immune systems have not had time to build up
  6. 13. Foreign objects such as metal shaving, bandages, plastic, etc.
  7. 14. The body's defense system against illness