Providing Safe Food

5. different cultural practices for food handling
7. pathogens that can be transferred from one surface or food to another
8. inspects all food except meat,poultry and eggs
9. this is a _____ in foodbourne illness
10. pressure to work quickly can make it hard to take the time to follow food safety practices
12. at risk for foodbourne illness
13. Inspects meat, poultry and eggs

1. illness-causing microorganisms are more frequently found on types of food that once were considered safe
2. a contaminant which contains pathogens (bacteria, virus, parasite, fungi
3. a contaminant which includes foreign objects (paper, hair, fish bones)
4. training new staff= less time for food safety training
6. staff speaks different language
11. at high risk for foodbourne illnesses
12. could contaminate food if used incorrectly(cleaners,polishes,sanitizers)