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ServeSafe Chapter 1 CB

Across
Any food that can be eaten without further preparation, washing, or cooking
An incident in which two or more people experience the same illness symptoms after eating the same food.
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 a compromised immune systems
The body's defense system against illness.
Down
when food has stayed too long at temperatures that are good for the growth of pathogens
Illness carried or transmitted to people by food
The transfer of pathogens from one surface or food to another
Food that requires time and temperature control to limit the growth of pathogens. TCS stands for time and temperature control.for safety.
Presence of harmful substances in food.Some food safety hazards occur naturally, while others are introduced by humans or the environment