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ServSafe

Across
What is applied during the second step of hand washing?
Only type of ring allowed in the kitchen.
Cleaners and polishes are what type of hazard?
Transferring Pathogens from one surface or food to another
Transferring pathogens from your body to food is poor ____ _____?
Down
Food-borne Illness symptoms: Vomiting, Diarrhea, ______ and sore throat with fever.
Letting food stay too long at temperatures that are good fro pathogen growth is what type of abuse?
How many items are needed to have a properly stocked sink?
Bacteria and viruses are what type of hazard?
Transferring pathogens from incorrectly clean surfaces to food. Poor Cleaning and ______?