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ServSafe Chapter 1 Key Terms

Across
The body's defense system against illness. People with compromised ____ ____are more susceptible to foodborne illness.
A federal agency that conducts research into the causes of foodborne illness outbreaks and assists with the investigation of outbreaks.
When food has stayed too long at temperatures that are good for the growth of pathogens; for example, when food is not held or stored correctly, not cooked or reheated correctly, or not cooled correctly.
The transfer of pathogens from one surface or food to another.
City, County, or state staff member who conducts foodservice inspections. They are also known as sanitarians, health officials, and environmental health specialists; and are generally trained in food safety, sanitation, and public health principles.
Presence of harmful substance and food. Some food safety hazards occur naturally, while others are introduced by humans or the environment.
Down
People susceptible to foodborne illness due to the effects of age or health on their immune systems, including preschool-age children, elderly people, and people with compromised immune systems.
Any food that can be eaten without further preparation, washing, or cooking; for example, cooked food, washed fruits and vegetables (whole and cut), and deli meats. Bakery items, sugar, spices, and seasonings are also considered ready to eat.
In HACCP system, the process of collecting documents that allow you to show you are continuously preparing and serving safe food.
Surface that comes into direct contact with food, such as cutting board.
Federal agency that inspects all food except meat, poultry, and eggs; regulates food transported across state lines;
Federal agency responsible for regulating and inspecting meat, poultry, and eggs, and food that crosses state boundaries or involves more than one state.