ServSafe Exam Review

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Across
  1. 3. Reduces pathogens on a surface to safe levels
  2. 5. A person infected with this virus may not show symptoms for weeks but can be very infectious
  3. 6. One of the five factors that influence the effectiveness of a sanitizer
  4. 9. This is first of the seven HACCP principles (2 words)
  5. 13. The main purpose of a vacuum breaker is prevent this(2 words)
  6. 15. What must be heated in a microwave oven to a minimum internal temperature 165°F (74°C)?
  7. 17. Ready-to-eat food and shellfish from contaminated water are two types of food linked to this type of infection
Down
  1. 1. How many days can chicken salad, prepped in-house and held at 41°F (5°C) or lower
  2. 2. What are is a hazards to food when serving it off-site? (3 words)
  3. 4. Requires a food handler to be excluded from the operation
  4. 7. Requires a variance from the regulatory authority when performed on site
  5. 8. Components of correct work attire (2 words)
  6. 10. By installing one of these you can prevent customers from contaminating self-service areas (2 words)
  7. 11. Bacteria flies transfer from feces to food
  8. 12. Removes food and other dirt from a surface
  9. 14. You could use one of these to avoid bare-hand contact with ready-to-eat food
  10. 16. Is a necessary item at a hand washing station