ServSafe Key Terms

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Across
  1. 2. Food requiring time and temperature control for safety (abbr. + word).
  2. 4. Program to keep pests out of food establishments (abbr.).
  3. 7. Organization that investigates foodborne illness outbreaks (abbr.).
  4. 9. Leading cause of foodborne illness; requires a host.
  5. 13. Poison produced by pathogens, plants, or animals.
  6. 14. Organism that lives on or in a host and takes nutrients.
  7. 16. Reverse flow of contaminants into a potable water supply.
  8. 18. Tool used to measure temperature of food or equipment.
  9. 19. Microorganism that causes illness or disease.
  10. 21. Removing dirt, food, and debris from a surface.
Down
  1. 1. Transfer of pathogens from one surface or food to another (two words).
  2. 3. Food safety system: Hazard Analysis Critical Control Point (abbr.).
  3. 5. Government agency that also conducts food safety research (abbr.).
  4. 6. Single-celled organisms that can cause foodborne illness.
  5. 8. Process of ensuring thermometer accuracy.
  6. 10. U.S. agency inspecting meat, poultry, and eggs (abbr.).
  7. 11. Most important personal hygiene practice.
  8. 12. Federal agency regulating all food except meat, poultry, and eggs (abbr.).
  9. 14. Device used for protective barrier when handling food (abbr.).
  10. 15. Reducing pathogens on a surface to safe levels.
  11. 17. Inventory method ensuring oldest stock is used first (abbr.).
  12. 20. Keeping food safe by controlling duration and heat (two words).