Servsafe vocabulary crossword

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Across
  1. 3. the physical transfer of an allergenic protein from one food to another, leading to a potential allergic reaction in a sensitive individual
  2. 5. a food storage method where the oldest or first items received are used or sold before newer, later-arriving items
  3. 6. foods that require time/Temp control for safety
  4. 13. the dangerous reverse flow of contaminants into a potable water system caused by a vacuum, or negative pressure, in the water system
  5. 16. a symptom of a severe foodborne illness, specifically Hepatitis A, characterized by the yellowing of the skin or whites of the eyes
  6. 17. the process of reducing the number of pathogens on a cleaned surface to safe levels, thereby making it safe for contact with food
  7. 18. a specific protein in a food that can trigger an immune system reaction in susceptible people, leading to an allergic reaction
  8. 19. foods that require no more further cooking or prep
  9. 20. Assure, look, employees, report, and threat
Down
  1. 1. a type of digital food thermometer that measures temperature rapidly through a metal probe with a sensing area on its tip, displaying readings on a digital display
  2. 2. the path food takes from the moment it is purchased and received until it is served to the customer, encompassing stages like storage, preparation, cooking, holding, cooling, and reheating
  3. 4. Food, Acidity, Temperature, Time, Oxygen, and Moisture
  4. 7. a disease transimitted to people through food
  5. 8. a person who carries and spreads a pathogen to others without ever becoming sick themselves
  6. 9. a microorganism, such as bacteria, viruses, fungi, or parasites, that can cause illness or disease when present in food
  7. 10. a type of digital thermometer that measures food temperature via a sensor on the tip of its metal probe
  8. 11. the physical removal of food and dirt from a surface
  9. 12. United States department of agriculture
  10. 13. the unwanted, reverse flow of contaminants from a non-potable source through a cross-connection into a potable (safe drinking) water system
  11. 14. system system the body's natural defense system against illness
  12. 15. people more susceptible to foodborne illnesses and their complications due to age or a weakened immune system