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ServSafe Test Prep 1

Horizontales
The three types of contamination are __________, physical, and chemical.
A foodborne illness _______ is an illness that affects two or more people who have eaten the same food.
Invisible, single-celled organisms that often causes disease
Pathogenic __________ are a form of life that can be seen with the aid of a microscope, such as bacteria, mold, parasites, viruses and fungi.
When using a three-compartment sink, _____ the items in sink 2.
Which “Big 6” foodborne illness can be prevented by controlling flies?
Verticales
Use a test kit to ensure the proper _________ of chemical sanitizer
Metal shavings in food are a form of ________ contamination.
The two ways to calibrate a thermometer are ice-point and _______-point.
Two methods are used to sanitize are heat and ________.
Reducing pathogenic microorganisms on food-contact surfaces to safe levels
Gnaw marks, nests and small droppings are a sign of _______.
If a shipment of canned food has dents you should ______ it.
A ___ bucket is used for sanitizing solutions.