Unit 1 and 2 Servsafe Vocabulary

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Across
  1. 5. Grown best when FAT TOM conditions are right; best prevented by time-temperature management
  2. 8. writes the model food code
  3. 9. A protein in a food or ingredients that some people are sensitive to.
  4. 11. Only lives in humans and are found in ready-to-eat foods, beverages
  5. 13. Reducing pathogens on a surface to safe levels.
  6. 14. occurs when food has stayed too long at temperatures that are good for the growth of pathogens
  7. 18. the body's defense system against illness
  8. 19. removes food and other dirt from a surface
  9. 20. the presence of harmful substances in food
  10. 21. Microorganisms, such as viruses, bacteria, parasites, and fungi, as well as toxins found in certain plants, mushrooms, and seafood, that have contaminated food.
  11. 23. A severe allergic reaction
  12. 25. chemical substances, such as cleaners, sanitizers, polishes, machine lubricants, and toxic metals, that leach from cookware and equipment that have contaminated food
  13. 28. making sure that allergens are not transferred from food containing a allergen to food served to the customer
Down
  1. 1. harmful microorganisms
  2. 2. FAT TOM stands for?
  3. 3. Conducts research into the causes of foodborne-illness outbreaks
  4. 4. when two or more people have the same symptoms after eating the same food
  5. 6. Habits that include keeping the hands, hair, and body clean and wearing clean and appropriate uniforms.
  6. 7. Inspects meat, poultry, and eggs
  7. 8. a disease transmitted to people by food
  8. 10. occurs when pathogens are transferred from one surface or food to another
  9. 12. when an uninfected (and unvaccinated) person ingests food or water that is contaminated with the faeces of an infected person.
  10. 15. Food that can be eaten without further preparation, washing, or cooking.
  11. 16. Physical objects such as hair, dirt, metal staples, and broken glass, as well as bones in fillets, which have contaminated food
  12. 17. carried by humans and animals; require living host to grow. Doesn't grow on food but can be transferred by food
  13. 22. linked to ready to eat food and shellfish from contaminated water ; you are contaminated within hours after eating
  14. 24. food that needs time and temperature control for safety
  15. 26. Flies transfer this bacteria and are found in feces of humans.Also found in food that has had contact with contaminated water and salads(produce)
  16. 27. Found in the intestines of cattle and infected people. Also found in ground beef and contaminated produce.