Servsafe Chapter 1

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Across
  1. 6. Transfer of pathogens from one surface or food to another
  2. 7. Food that can be eaten without further preparation washing or cooking
  3. 9. Failure to correctly wash rinse and sanitize equipment or surfaces
  4. 13. People more likely to get sick including elderly young children and immunocompromised individuals
  5. 16. When two or more people get the same illness from the same food
  6. 18. When food handlers contaminate food by not washing hands or following hygiene rules
  7. 19. When foreign objects like glass metal or hair get into food
  8. 20. When bacteria viruses parasites or fungi contaminate food
Down
  1. 1. The path food takes from purchasing to serving
  2. 2. A person who works with food surfaces or food-contact equipment
  3. 3. A harmful microorganism that causes illness
  4. 4. Allowing food to stay too long at unsafe temperatures
  5. 5. A disease transmitted to people through food
  6. 8. When cleaners sanitizers or toxic substances get into food
  7. 10. The agency that investigates foodborne illness outbreaks
  8. 11. The body's defense system against illness
  9. 12. Anything harmful that gets into food
  10. 14. The agency that regulates meat poultry and eggs
  11. 15. Food requiring time and temperature control for safety
  12. 17. The agency that issues the Food Code for foodservice operations