ServSafe Manager Ch. 1

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Across
  1. 4. pathogens transferred from on surface to another
  2. 5. the food and drug administration
  3. 7. training new staff leaves less time for ongoing food safety training
  4. 8. when two or more people have the same symptoms after eating the same food
  5. 9. cleaners, sanitizers, polishes
  6. 12. disease transmitted to people by food
  7. 13. presence of harmful substances in food
  8. 14. suppliers that are not practicing food safety
Down
  1. 1. viruses, parasites, fungi, bacteria
  2. 2. divided into three categories
  3. 3. found on food that was once considered safe
  4. 6. random objects in food
  5. 10. time and temperature control
  6. 11. food staying in temperatures that are good for pathogen growth