ServSafe review

4. Illness from eating food containing a pathogen
6. Pathogen that can take up to 6 weeks to cause illness and can lead to jaundice.
7. Pathogen that can be spread by flies in a kitchen.
9. Temperature range of 41 to 135 degrees where bacteria grow well.
10. Pathogen best controlled by proper personal hygiene
12. A type of delivery that happens outside of normal business hours.
14. Pathogen associated with beverages made with contaminated water and symptoms including a high fever.
22. Category of allergens that include walnuts and almonds
24. Category of allergens that include shrimp and crab
25. Acronym that indicates a way to keep food rotated and fresh.
26. Distance in inches that products must be stored above the floor.
27. Food that requires TIME and Temperature control for safety.
28. An ingredient or food to which some people can have an allergic reaction.

1. Metal somtimes used in pans that can cause chemical contamination in acidic foods.
2. Intended for use AFTER handwashing to make hands safer
3. What happens when you touch chicken and don't wash your hands before touching lettuce.
5. Pathogen associated with deli meats. Pregnant women are warned against this because it can cause miscarriage.
8. Thermometer intended to measure dishwasher rinse cycle temperature
11. Thermometer that needs frequent calibration, 2 inch sensing region
13. Hazard that includes metal shavings, hairs, pits, bones, etc.
15. What you must do for an employee that has diarrhea or vomiting
16. In FATTOM, one of the T's
17. What you must do for an employee that has a sore throat (if not high-risk customers)
18. Pathogen that can thrive in an anaerobic environment, creates a toxin that can be lethal.
19. Pathogen best controlled by time and temperature control
20. Microorganism that causes illness
21. When 2 or more people get same symptoms from eating the same food.
22. In FATTOM, the other T
23. Pathogen associated with ground beef that causes bloody diarrhea.