Servsafe Vocabulary Crossword

2. A sick with three sections for Wash, Rinse, Sanitize.
8. when there is no air gap between clean and dirty water.
13. The distance between portable water and the faucet, and the distance between the floor and sink.
14. foods with common ingredients that many might be allergic to.
15. a specific solution for after Rinse and wash.
18. a method where you use freezing water to test the thermometers accuracy.
20. using clean hot water with chemicals to scrub dirty places.
22. when the air vents don't work,oil sticks to the wall.
23. The last day the product is expected to be still good at.
26. able to withstand severe temperature while taking measurements.
27. clean water used by the staff for dishes, drinking, and cleaning.
29. A method of where you boil water to test the thermometers accuracy.
30. Liquid used after washing and dried hands to kill more germs.
31. When contaminated water reverses into clean water.
32. Takes temperature with two sensors made of metal at both ends.
35. A zone where pathogens grow rapidly
39. Takes temperature steam.
41. microorganisms that make you sick.
42. foods that are required to be at a specific temperature.
43. floors, Walls, ceiling, doors, trash cans.

1. prevents backflow.
3. Uncleanness that fall dangerous to food.
4. people more likely to get foodborne illness.
5. When employees do not wash hands after using the restroom
6. Disease transmitted by food.
7. The process food goes through in the operation.
9. Soap, disposable towels or air dryer, and trash bin.
10. Health department to protect public people from unsafe foods.
11. This department regulates foods that come from different areas.
12. When the vacuum seal loses pressure and causes backflow.
16. Storing older products in front of newer products.
17. a net that covers facial hair to prevent physical contamination.
19. when an allergic transfer from another source.
21. 1)unplug 2) remove food bits 3) wash 4)Rinse 5)dry 6) sanitize
24. Protects the body from getting sick.
25. The last day a product is safe to eat/use
28. Bandage for wounds on the fingers.
33. Meals that need no further preparation.
34. when a product should be sold or when it was sold.
36. Identify foods that may be at risk.
37. people who carry an illness/Disease that spreads to other people around them.
38. A sickness that makes your eyes or skin yellow
40. the 6 factors that can lead to bacteria growth.