Servsafe Handler

4. a disease that is transmitted to people through food
6. a hazard in an operation that is caused by cleaners and sanitizers
7. you can thaw foo in this piece of equipment if it is cooked immediately
9. this is one group of people with a weaker immune system who may have a higher risk of getting foodborne illness
11. this is a symptom of foodborne illness
12. this is the best part of the food to measure and accurate temperature
15. food that needs time and temperature control for safety
16. NEVER dump dirty water in them, NEVER prep food in them, NEVER wash dishes in them
18. transferring pathogens from incorrectly cleaned surfaces to food
21. do this to food you receive if it has fluids, water stains, or ice crystals
22. this tool correctly measure the temperature of food
23. transferring pathogens from one surface or food to another
24. the most important and most simple way to keep food from being contaminated
25. wearing these when handling ready to eat food is one way to prevent contamination

1. the internal cooking temperature of this food is 155 degrees F
2. a hazard that occurs when foreign object fall into food
3. the internal cooking temperature of this food is 165 degrees F
5. pathogens grow well in this temperature range, 41-135 degrees F
8. transferring pathogens for your body to food
10. this is an acceptable piece of jewelry to wear in the kitchen
13. letting food stay too long at temperatures that are good for pathogen growth
14. a hazard that is tiny forms of life that can cause illness
17. this can be used after you wash your hands
19. this is how long it takes to properly wash your hands
20. the internal cooking temperature of this food is 145 degrees F