ServSafe Chapters 1-3

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Across
  1. 1. A yellowing of the skin and eyes
  2. 4. E. Coli causes hemorrhagic ________
  3. 7. The number of risk factors that the CDC has identified as causes for foodborne illness
  4. 8. Another word for poison
  5. 9. Foods that can be eaten without further preparation
  6. 11. There are three categories of contaminants: chemical, physical, and _______
  7. 14. The six conditions that bacteria need to grow can be remembered by this name
  8. 15. A disease transmitted to people through food
  9. 16. Pre-school age children, elderly people, and those with compromised immune systems are high-_____
Down
  1. 2. The presence of harmful substances in food
  2. 3. A type of food that is most likely to become unsafe
  3. 5. The best control measure for viruses is personal _________
  4. 6. Living microorganisms that can spoil food
  5. 10. Microorganisms that can cause illness
  6. 12. Two or more people have the same symptoms after eating the same food
  7. 13. Nontyphoidal salmonella is most commonly associated with this food