SERVSAFE VOCAB

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Across
  1. 2. associated with neurological issues
  2. 4. temperature controlled for safety
  3. 5. ready to eat
  4. 6. requires a living host/nearly indestructible
  5. 8. severe allergic reaction requiring an EPI pen
  6. 9. cleaners, sanitizers, and polishes
  7. 10. transferring allergens
  8. 13. comes from beef
  9. 14. found in wild game
  10. 17. farm foods
  11. 18. beverages
  12. 21. anything you can pick up in foods
  13. 22. poisons
  14. 23. shellfish and dirty water
Down
  1. 1. presence of harmful substances in foods
  2. 3. two more people sick after eating same foods
  3. 7. viruses, bacteria, fungi, and parasites
  4. 8. deliberate contamination of food
  5. 11. flies landing on feces and then food
  6. 12. conditions needed for bacteria to grow
  7. 15. national registry of food safety professionals
  8. 16. certification required for a manager in the food service
  9. 18. hives, itchy throat, nausea, diarrhea, etc
  10. 19. elderly, preschool, and comprised immune systems
  11. 20. yellowing of eyes and skin
  12. 24. 30 minutes to 6 weeks