Study ServSafe exam

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Across
  1. 7. The transfer of pathogens from one surface or food to another, especially raw to ready-to-eat food.
  2. 8. Anyone who works with food, including those who prepare, serve, or store it.
  3. 10. Abuse Food has been allowed to stay too long at temperatures that are good for pathogen growth.
  4. 11. Food can be eaten without further preparation, washing, or cooking.
Down
  1. 1. An unwanted substance that makes food unsafe to eat.
  2. 2. Illness A disease transmitted to people through food.
  3. 3. A harmful microorganism (like bacteria, viruses, parasites, fungi) that can cause illness.
  4. 4. Food Foods that require time and temperature control to prevent pathogen growth.
  5. 5. Practices and procedures to prevent foodborne illness.
  6. 6. personal Hygiene When food handlers do not wash their hands properly, come to work sick, or engage in unsanitary behaviors, increasing risk of contamination.
  7. 9. Populations Groups more likely to get sick from unsafe food