Servesafe 1

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Across
  1. 4. cost of foodborne illness
  2. 6. The three potential hazards to food biological,phyical
  3. 9. cost of foodborne illness
  4. 11. a random person you get food from to sell in your restaurant
  5. 14. when you get cleaning spray in food
Down
  1. 1. not taking showers
  2. 2. foreign object in food
  3. 3. Training new staff leaves less time for ongoing food safety training
  4. 5. people with the same symptoms
  5. 7. some staff might speak a different___
  6. 8. a physical contaminate
  7. 10. found on food that was once considered safe
  8. 12. older people or little kids
  9. 13. Pressure to work quickly can make it hard to take the time to follow food safety practices