Servsafe Vocabulary

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Across
  1. 5. Path of food that takes from purchase to service.
  2. 6. Thermometers with probes for different foods.
  3. 8. Space that separates a water supply from contamination.
  4. 11. Backflow caused by a drop in water pressure.
  5. 14. Allergen transferred from one food to another.
  6. 16. Pathogens passed from feces to food.
  7. 18. 41F to 135F, where pathogens grow quickly.
  8. 19. Food that requires time and temperature control for safety.
  9. 21. contact surface: Surfaces that do not touch food.
  10. 23. Last day food is considered safe to use.
  11. 24. Liquids or gels that lower pathogens on skin.
  12. 25. Reducing pathogens on a surface to safe levels.
  13. 27. People who carry pathogens without symptoms.
  14. 28. Ongoing manager system to prevent foodborne illness.
  15. 29. Hat or net to keep hair out of food.
  16. 30. Protective covering liquids cannot pass through.
Down
  1. 1. Date by which the store should sell food.
  2. 2. Conditions that favor pathogen growth.
  3. 3. Calibrating a thermometer in boiling water.
  4. 4. A Physical link between safe and dirty water.
  5. 7. A yellowing of the skin and eyes.
  6. 9. Microorganisms that cause illness.
  7. 10. Can be eaten without further preparation, washing or cooking.
  8. 12. Disease transmitted to people by food.
  9. 13. Federal agency overseeing meat, poultry, and eggs.
  10. 15. FDA tool to protect food against tampering.
  11. 17. Date for best food quality, not safety.
  12. 20. Safe-to-drink water
  13. 22. Protein in food that causes allergic reactions.
  14. 26. Removing food and dirt from surfaces.