ServSafe Chapter 1

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Across
  1. 3. The three types of microorganisms are viruses, bacteria, and _____.
  2. 5. hair, wood, or wood
  3. 7. Occurance of two or more causes of a similar illness resulting from eating a common food.
  4. 9. Food managers must comply with the _______ _______.
  5. 11. TCS foods are usually _______ and contain ________.
  6. 12. Negative ________ exposure is a specific cost of foodborne disease.
  7. 14. Poplulations who are more likely to get foodborne disease.
  8. 15. To show that food manager understands food safety, he/she should get _____.
  9. 16. Foods that support the growth of bacteria.
  10. 17. TCS foods are typically low in ______.
Down
  1. 1. when a restaurant has a foodborne illness, they usually gain a bad _______.
  2. 2. Who is responsible for food safety in a restaurant?
  3. 4. Most foodborne illnesses are caused by _______.
  4. 6. Illness caused by eating contaminated foods or beverages
  5. 8. Any food can become ________.
  6. 10. __________ melons are examples of TCS foods.
  7. 13. pathogenic microorganisms, poisonous plants/fish