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ServSafe Test Prep 2

Horizontales
A program used to identify and correct significant biological, chemical, and physical hazards that may cause contamination of an item or lead to foodborne illness.
Cross-________ is the transfer of harmful bacteria to food by hands, utensils, equipment, or from another food.
If you have facial hair, you must wear a ____ guard.
Water that is drinkable
Bacteria multiply quickly when six conditions are present: Food, Acidity, Time, Temperature, Oxygen, _______
________ contaminates include bacteria, viruses, parasites, and fungi
Verticales
Yellowing of the skin or eyes
Conditions and practices that help to maintain health and prevent the spread of diseases
You can use a blast _______, ice paddles, or ice water bath to cool food.
When using a three-compartment sink, ________ items in sink 3.
The temperature ______ zone is the temperature range where harmful pathogens grow rapidly and can cause foodborne illness.
Process used to ensure that thermometer readings are accurate
Do not thaw food at ____ temperature.
Change your ______ after 4 hours of use.