ServSafe Chapter 1 Providing Safe Food

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Across
  1. 1. Purchasing food from ____ sources is a common food-handling mistake.
  2. 4. This agency writes the food code.
  3. 5. People who don't wash their hands properly or often enough are the biggest risks to food safety and an example of poor _____ _____.
  4. 6. Improper _____ and sanitizing can cause equipment and utensils to become contaminated.
  5. 7. Pressure to work quickly can make it hard to take the ____ to follow food safety procedures.
  6. 9. Food requiring time and temperature control for safety is often abbreviated to this.
  7. 10. Foreign objects such as metal shavings are an example of this type of contamination.
  8. 11. This contaminant is the greatest threat to food safety.
  9. 13. This agency regulates meat, poultry, and eggs.
  10. 14. Newly hired staff should be _____ to follow safety procedures.
  11. 15. After prepping steak on a cutting board, a food handler wipes the cutting board with a towel and uses the same cutting board to slice cucumbers for a salad.
  12. 16. A food handler's hands can transfer ____ from one food to another.
Down
  1. 2. Food handlers who don't wash hands correctly can cause this.
  2. 3. This group of people are most likely to get sick from contaminated food.
  3. 8. Leftover spaghetti cooled on the counter is an example of this.
  4. 12. TCS and this food are most likely the types of food to become unsafe.
  5. 14. A foodborne illness outbreak is when ___ or more people get sick at the same place.