ServSafe Chapter 3, The Safe Food Handler

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Across
  1. 5. Food handlers must always wear _____________ when handling ready-to-eat food
  2. 8. How many seconds should the whole handwashing process at least be?
  3. 10. What should NEVER be used in place of hand washing?
  4. 11. _____________ is the most important part of personal hygiene.
  5. 13. Aprons should be ______ when food handlers leave prep areas.
Down
  1. 1. Wounds should always be ______ to prevent pathogens from contaminating food.
  2. 2. Food handlers should NOT wear ________ before prepping food.
  3. 3. Food handlers should ____ eat, smoke, or chew gum or tobacco in designated areas.
  4. 4. Good ________________ is critical in preventing contamination.
  5. 6. People that carry pathogens and infect others without ever getting sick themselves are called __________.
  6. 7. Staff must ______ illnesses before they come to work, if sick.
  7. 9. Hands must me washed in a sink _________ for handwashing.
  8. 12. How many hours do you have to change gloves after continuous use?