servsafe manager ch. 1

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Across
  1. 3. training new staff leaves less time for ongoing food safety training
  2. 10. cotaminated cleaning cloths touch food contact surfaces
  3. 15. when two or more people have the same symptoms after eating the same food
  4. 16. some staff members often have varying education levels
  5. 17. time temp control for safety
Down
  1. 1. cough or sneeze on food
  2. 2. food might be received from suppliers that are not practicing food safety
  3. 4. is a disease transmitted to people by food
  4. 5. pathogens are the greatest threat to food safety
  5. 6. foreign objects such as metal
  6. 7. to work quickly can make it hard to take the time to follow food
  7. 8. the number of guests at high risk for getting a FBI
  8. 9. which is the presence of harmful substance in food
  9. 11. causing pathogens are now found on food that was considered safe
  10. 12. some staff members may speak languages different from yours
  11. 13. wiping cloths are not stored in a sanitzer solution between uses
  12. 14. foodservice chemicals can contaminate food if they are used incorrectly