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ServSafe Vocab ch 1-3

Across
Presence of harmful substances in food.
Illness carried or transmitted to people by food.
Small microbial food contami-nants that need a living host to reproduce.
Type of fungus that causes food spoilage and can cause foodborne illness.
Food, acidity, temperature, time, oxygen, moisture
Organisms that needs to live in a host organism to survive.
People suscep-tible to food-borne illness due to the effects of age or health on their immune systems.
Single and multi-celled organisms that cause food to spoil.
A naturally occurring protein in food or in an ingredient that some people are sensitive to.
Down
Occurs when microorganisms are transferred from one food or surface to another.
Poisons produced by pathogens, plants, or animals.
Type of fungus that causes food spoilage.
Small, living organisms that can only be seen with a microscope.
Can quickly multiply to dangerous levels when food is incorrectly cooked, held or reheated.
Transfer of an allergen from a food containing an allergen to a food that does not contain the allergen.
Temperature range between 41-135 degrees F where most foodborne microorganisms rapidly grow.
Body's defense system against illness.
Illness causing microorganisms.
Food that requires time-temperature control to pre- vent the growth of microorga-nisms and the production of toxins.
Some bacteria take this form to protect them-selves when nutrients are not available.