Across
- 3. training new staff leaves less time for ongoing food safety training
- 10. cotaminated cleaning cloths touch food contact surfaces
- 15. when two or more people have the same symptoms after eating the same food
- 16. some staff members often have varying education levels
- 17. time temp control for safety
Down
- 1. cough or sneeze on food
- 2. food might be received from suppliers that are not practicing food safety
- 4. is a disease transmitted to people by food
- 5. pathogens are the greatest threat to food safety
- 6. foreign objects such as metal
- 7. to work quickly can make it hard to take the time to follow food
- 8. the number of guests at high risk for getting a FBI
- 9. which is the presence of harmful substance in food
- 11. causing pathogens are now found on food that was considered safe
- 12. some staff members may speak languages different from yours
- 13. wiping cloths are not stored in a sanitzer solution between uses
- 14. foodservice chemicals can contaminate food if they are used incorrectly