Servsafe Handler

5. letting food stay too long at temperatures that are good for pathogen growth
6. food that needs time and temperature control for safety
9. this is how long it takes to properly wash your hands
12. transferring pathogens for your body to food
13. a hazard that is tiny forms of life that can cause illness
17. this is the best part of the food to measure and accurate temperature
20. you can thaw foo in this piece of equipment if it is cooked immediately
23. NEVER dump dirty water in them, NEVER prep food in them, NEVER wash dishes in them
24. this tool correctly measure the temperature of food
25. this is an acceptable piece of jewelry to wear in the kitchen

1. this is one group of people with a weaker immune system who may have a higher risk of getting foodborne illness
2. the internal cooking temperature of this food is 145 degrees F
3. pathogens grow well in this temperature range, 41-135 degrees F
4. transferring pathogens from one surface or food to another
7. the internal cooking temperature of this food is 155 degrees F
8. the internal cooking temperature of this food is 165 degrees F
10. a hazard that occurs when foreign object fall into food
11. do this to food you receive if it has fluids, water stains, or ice crystals
14. a hazard in an operation that is caused by cleaners and sanitizers
15. wearing these when handling ready to eat food is one way to prevent contamination
16. transferring pathogens from incorrectly cleaned surfaces to food
18. the most important and most simple way to keep food from being contaminated
19. this can be used after you wash your hands
21. a disease that is transmitted to people through food
22. this is a symptom of foodborne illness