ServSafe Chapters 1 & 2

Edit Answers
123456789101112131415
Across
  1. 2. TEMPERATURE ABUSE – Letting food stay too long in the Danger Zone.
  2. 4. – The #1 way to stop the spread of germs in the kitchen.
  3. 7. – Bacteria in the Big Six that often spreads from contaminated water or flies.
  4. 10. – Bacteria often associated with poultry and eggs.
  5. 11. – Organism that lives in or on a host and gets food from it.
  6. 14. – Very contagious virus often linked to ready-to-eat food and contaminated water.
  7. 15. CONTAMINATION – When germs move from one surface or food to another.
Down
  1. 1. HYGIENE – Keeping yourself clean and healthy to prevent spreading germs.
  2. 3. ZONE – Temperature range where bacteria grow fastest (41°F–135°F).
  3. 5. RISK POPULATION – People more likely to get sick (elderly, kids, pregnant, weakened immune).
  4. 6. HAZARD – Bacteria, viruses, parasites, and fungi that can make people sick.
  5. 8. FOODS – Foods that need Time & Temperature Control for Safety.
  6. 9. A – Virus that affects the liver; spread by poor personal hygiene.
  7. 12. – Mold and yeast; type of biological hazard.
  8. 13. SIX – Group of six highly contagious pathogens highlighted in ServSafe.