ServSafe Chapter 3 The Safe Food Handler

Edit Answers
1234567891011121314151617
Across
  1. 3. The number of hours you must change single use gloves after continuous use
  2. 5. Yellow skin or eyes.
  3. 7. An open wound must be _____ .
  4. 9. Once gloves are on check for ____ ____ _____
  5. 12. You should ______ a food handler that is vomiting or has diarrhea.
  6. 13. You should ______ the situation if a food handler has been diagnosed with norovirus.
  7. 15. The amount of time you should wash your hands for is _____ seconds.
  8. 16. You may need to _____ of contaminated food if a food handler touch food with contaminated hands.
  9. 17. Liquids or gels that are used to lower the number of pathogens on skin
Down
  1. 1. A barrier between hands and food for a single use and should always be used with RTE food
  2. 2. This must be removed when leaving food prep areas.
  3. 4. Food may be tasted during prep with a utensil that is used only ______.
  4. 5. This should be removed before prepping food or working around prep areas.
  5. 6. You should never _____ gloves.
  6. 8. You can wear a hair restraint or a clean _____ when in food prep areas.
  7. 10. Change uniforms and aprons when they are ________.
  8. 11. You should _______ a food handler from working with food that has a cough or runny nose.
  9. 14. Use this to open the door and shut off the light after washing hands.