Type
Crossword
Description

This crossword contains the following questions and answers:

Food safety involves activities, standards and procedures necessary to keep foods from becoming__________ Pg 3 contaminated
_________foods are foods that a won't make you sick or hurt when you eat them. Pg 4 Safe
Food contamination may be either biological or ________________Pg 4 environmental
Living organisms found in or on foods that can make us sick are called ________hazards. pg 4 biological
There are four basic types of biological hazards: Bacteria, Viruses, _______and Fungi. Pg 5 parasites
______are single-called organisms that can live in food or water and also on our skin and clothing. Pg 5 bacteria
A ______is an example of a fungus. Pg 6 mold
The living cell that a virus invades is called the ____. Pg 6 host
______are a type of parasite often found in pork and wild game meats. Pg 6 roundworms
Hair, food packaging, or a bandage are examples of _____hazards you can find in food. Pg. 6 physical
Bug sprays, cleaning compounds and fertilizers are examples of _____hazards found in food. Pg. 6 chemical
A course in food safety that teaches food handlers safe practices is called a ______certification. Pg 7 servsafe
Botulism is a bacteria found in ______foods. Pg 8 botulism
E. Coli is a bacteria most often found in raw and uncooked ground ______. Pg 8 beef
______is a bacteria found in eggs, poultry and shellfish. Pg 8 salmonella
A virus found in shellfish from polluted water is called _________A. Pg 8 hepatitis
The "T" in FAT TOM stands for time and _______ Pg 10 temperature
Temperatures from 41 to 135 degrees are in the range called the ______zone. Pg 11 danger
Aw is the abbreviation for _____activity and is the amount of moisture available in a food. Pg 11 water
______contamination means that a disease-causing substances is introduced directly to a food. Pg 11 direct
Cross-contamination occurs when a food that is safe, comes in contact with biological, ________, or chemical contmainants. Pg 21 physical
To avoid cross-contamination, raw meat and raw _____should not be on the same work surface. Pg 22 vegetables
Keeping yourself clean, well groomed and healthy is called personal _______. Pgs 13 & 15 hygiene
One of the most important elements in keeping food safe is proper _____washing. Pg 13 hand
Disposable _____prevent your bare hands from coming into contract with ready -to-serve food. Pg 14 gloves
A chemical hazard found in fish that is released in the air through industrial pollution is called _____Pg 16 mercury
Sanitizing means that you have used either _____or chemical to reduce pathogens to a safe level. Pg 16 heat
Cleaning is a three-step process. You wash, _____and sanitize. Pg 16 rinse
Mice, flies, cockroaches and mosquitos are examples of ______Pg 14 pests
The ___of food is the route food takes from the kitchen to the customer. Pg 21 flow
Two types of perishable foods are those store in the refrigerator and those stored in the _____Pg 22 freezer
Flour, tea, sugar, rice and pasta are known as _____goods. Pg 22 dry
FIFO stand for _____in, First out. Pg 22 first
32 _ 36 degrees Fahrenheit is the ideal storage temperature for meat and _____Pg 23 poultry
________should be kept between 36-40 degrees fahrenheit. Pg 22 refrigerators
There are three ways to thaw food: Refrigerator, under running water and the _______Pg 26 microwave
Keeping hot food in steam tables and cold foods in refrigerators until ready to serve is called _____food. Pg 27 holding
The "A" in HACCP stand for ______Pg 31 analysis
Another name for a health inspection is called a food-safety _____Pg 30 audit

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Food Safety and Sanitation Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

Also known as food poisoning Foodborne illness
microscopic living organisms Bacteria
impure contaminated
show signs of something signal
maintain cleanliness sanitation
To expect or prepare for anticipate
The spreading of harmful bacteria from one food to another cross-contamination
What can occur if foods are not wrapped properly? freezer burn
foods that spoil easy perishable
Food poisoning often is seen as.. Flu
Type of bacteria found in raw eggs Salmonella
Organisms that feed on living things parasites
Leftover soups, sauces, and gravy should be ___ before eating boiled
Temperature range in which bacteria grow the fastest danger zone
You should never keep foods under the___? sink

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SERVSAFE CROSSWORD PUZZLE

Type
Crossword
Description

This crossword contains the following questions and answers:

An immersion probe is an example of a THERMOMETER
Hazards that make food unsafe are biological, physical and CHEMICAL
Reduces pathogens on a surface to safe levels. SANITIZING
The first-in, first-out system is known as this FIFO
Four types of pathogens that can contaminate food and cause foodborne illness are bacteria, viruses, fungi and PARASITES
The ice-point method or boiling-point method is used to do this CALIBRATE
Visible soil CLEAN
Worn when handling ready to eat foods GLOVES
Tiny, harmful lifeforms that cannot be seen, touched or smelled are known as PATHOGENS
Total seconds needed to properly wash hands TWENTY
Bacteria needs six conditions to grow. What is the abbreviation for them? FATTOM
This bacteria is linked to poultry and eggs, meat, and dairy products NONTYPHOIDALSALMONELLA
This bacteria is linked to ready-to-eat foods and beverages SALMONELLATYPHI
Raw or undercooked ground meat is linked to this bacteria... ECOLI
. Foods that are easily contaminated by hands, such as salads containing TCS food is linked to which bacteria? SHIGELLASPP

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Chapter 2 ServSafe Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

Bacteria needs six conditions to grow. What is the abbreviation for them? FATTOM
This bacteria is linked to ready-to-eat foods and beverages Salmonella Typhi
This bacteria is linked to poultry and eggs, meat, and dairy products Nontyphoidal Salmonella
Foods that are easily contaminated by hands, such as salads containing TCS food is linked to which bacteria? Shigella spp
Raw or undercooked ground meat is linked to this bacteria... E Coli
This virus can contaminate water and many types of food and is linked with ready-to-eat foods. Hepatits A
This virus is similar to Hepatitis A Norovirus
are commonly associated with seafood, wild game, and food processed with contaminated water, such as produce. Parasites
Most foodborne illnesses are caused by pathogens, a form of what contamination? Biological
You need to call the poison control number if you eat/drink something with this contaminant in it. Chemical
Make sure that products you reiceive are from safe.... Sources
You will have this symptom if you eat something you are allergic to. Nausea

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Food borne illnesses Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

A Foodborne________, commonly referred to as food "poisoning" is a disease carried to people by food or water. illness
A Foodborne__________, is an incident in which two or more people experience the same illness symptoms after eating a common food. outbreak
___________ or other microorganisms that have contaminated food cause most food borne illness. bacteria
The temperature ________________ is between 41 degrees F to 140 degrees F. danger zone
A foodborne illness can result from a harmful ________ getting into a food that is then eaten by a person. chemical
_________ are another potential source of contamination metals
___________ contaminated include dirt, hair,nail polish flakes, insects, broken glass, and crockery, nails, staples, metal, or plastic fragments, and buts physical
To prevent foodborne illness, foodservice personnel must follow procedures for good personal ___________ hygiene
The temperature danger zone is between _____ degrees to 140 Degrees 41
___________-temperature relationship problems occur because, food is not stored, prepared, or held at required temperatures Time
One of the most common causes of foodborne illness is ______ contamination, the transfer of bacteria from hand to hand, food to food, or equipment to food. Cross
the ___________ method is used most often unless a thermometer cannot register a temperature of 32 degrees F (0 degrees C) ice point
______________ method may be less reliable than the ice-point method because of variation due to high altitude Boiling point
An easy way to determine if hands are rubbed and lathered for 20 seconds is to sing one verse of______________________ Old Mcdonald
cuts, burns, or any kind of break in the skin could harbor harmful__________ that can contaminate food and cause a foodborne illness microorganisms
________ to food cross contamination happens when harmful microorganisms from one to such as unwashed produce, contaminate other foods. food
Bacteria may pass from ___________ to food when the equipment that has touched food has not been properly cleaned and sanitized before being used to prepare another food Equipment
Foodservice ___________ are responsible for learning about food safety and following food safety requirements and guidelines employees
The foodservice __________ is responsible for knowing and implementing the state and local public health department regulations regarding food sanitation and safety manager
The 3 main________ illnesses are Biological, Physical and Chemical foodborne
The harmful microorganisms called ___________ can come from a variety of sources pathogens
__________- spreading pest, such as cockroaches, flies or mice which are attracted to food preparation areas, may contaminate food, equipment, or device areas. Disease
_________ spread organisms from their bodies to food by unclean hands, coughing, sneezing. People
____________ facilities and equipment may spread harmful organisms to people of food Unsanitary
___________ microorganisms may contaminate food during preparation and serving Harmful
The ______ primary ways of preventing foodborne illness are practice good personal hygiene, control time and temperature of foods, and prevent cross contamination three

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Workplace Safety Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

You must be 16 years old to work on a ___________ site Construction
__________ hazards are germs that come from living things Biological
Helps you learn the policies, rules, and procedures to help do your job safely Training
. Someone who works closely with you on a day-today basis and makes sure you follow safety rules Supervisor
_____________ Health and Safety Act Occupational
A biological hazard often found in hospitals Needles
Someone who helps other people and works without pay Volunteer
What you do frequently to your hands before working with food Wash
Things that should be followed in order to stay safe Rules
Minor injury that could result from picking up heavy boxes Sprain
It is your ______________ to work safely and report hazards Responsibility
Hand protection needed when working with food, chemicals, etc. Gloves
What you do when you don’t understand instructions or if you think your work is unsafe Ask
To avoid a serious shock, this should never be mixed with water Electricity
Workplace ___________ Materials Information System (WHMIS) Hazardous
Head protection Hardhat
What you wear in a science lab to protect your eyes from chemicals Goggles

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Culinary Arts: FOOD SAFETY Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

sickness caused by eating food that contains a harmful substance foodborne illness
substances that make food unfit for use contaminants
living creatures that are visible only through a microscope microorganisms
means keeping food safe to eat by following proper food handling and cooking practices food safety
occurs when harmful bacteria spread from one food to another cross contamination
the immediate removal of a product from store shelves recall
moisture loss caused when food is improperly packaged or stored in the freezer too long freezer burn
the surest way to test doneness is to use a food thermometer to check the ? internal temperature
the prevention of illness through cleanliness sanitation
keeping yourself clean to avoid transferring harmful bacteria when handling food personal hygiene
protected cells that develop into bacteria under the right conditions spores

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Foods Handlers Review Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

If you have a wound, you need to cover it with a bandage and gloves
Disease Causing Bacteria Pathogen
Check the temperature of meat in the ____________ part Thickest
Hot food must be held at one hundred _____________ five degrees thirty
What is the 3rd sink when washing dishes in a three compartment sink? Sanitizing
Adjusting the thermometer to make sure it read correctly to best temperature in ice water calibrating
Cool food from 135 to 70 degrees within _____ hours two
2 words. Letting food stay too long at temperatures that are good for pathogen growth is called _______ Abuse TimeTemperature
2 words. The only type of jelelry allowed on Food Handlers. PlainBand
If you see droppings, nest or damage to producte, it is an indication of danger from _________________ pests.
Store food in the first in First out _________ order FIFO
Which self should raw chicken be stored in a refrigerator? Bottom
Two Words. Clean and sanitize cutting boards after ________________ of continuous use. FourHours
Acronym for food that is Temperature Controlled for Safety TCS
Type of Hazards that are tiny forms of life you can't see, like Bacteria and viruses. Biological
This reduces the number of pathogens on surfaces. Sanitize
A food handler uses the same cutting board to prepare raw meat and then chop vegetables crosscontamination
Washing hands and weaering clean clothes are examples of good personal Hygiene
Food must be cooled from 70 to 41 degrees within Four
Never use hand sanitizer or antiseptic _____________ of washing hands instead
Wash hands __________________ putting on gloves before
2 words, 45 to 135 degrees F. DangerZone
Proteins that cause allergic reactions to food. Example is Millk, Soy, Eggs, Nuts, etc. Allergens
______________ drink, eat, smoe or chew gum in food prep areas. NEVER
Type of Hazards cause by cleansers, sanitizers and polishes Chemical
Use _____________________ to getice to fill glasses scoops
All food that is not stored in its original conainer must be labeled

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Food & Safety Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

A cup marked in graded amounts, used for measuring liquid ingredients in cooking. Measuring Cups
Keeping work areas free from dirt or bacteria. Sanitation
This is a type of bacteria found in contaminated water. E-coli
This is a safe and quick way for thawing frozen food. microwave
This is used to check the temperature of meat to make sure it is all the way cooked. Meat Thermometer
Use these to take out hot cookware from the oven. Oven Mitts
Foods that can become unsafe or spoil easily if not refrigerated or frozen. Perishable
Home canning that is incorrectly processed Botulism
Is a another name for a frying pan. Skillet
Found in milk and dairy products, and becomes contaminated when humans do not wash hands. Shigellosis
When food is left at room temperature for too long, usually with meats and mayo salads. Staphyloccocal
This tool is usually made of narrow metal strips or wires attached to a handle Pastery Blender
Tiny living creatures visible only through a microscope. Micro Organisms
The process by which bacteria are unintentionally transferred from one substance to another. Cross Contamination
Keeping yourself clean. Personal Hygiene
Cooking food at a safe internal temp. Thorough Cooking
Found in soft cheese, hot dogs and deli meat. Listeriosis
This a durable board on which to place material for cutting. Cutting Board
Used for cutting bread. Serrated Knife
Used to get vegetables out of a heated pot. Slotted Spoon

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ServSafe Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

________ needs six conditions to grow. Bacteria
Includes yeasts, molds, and mushrooms. Fungi
A contaminant that food can become contaminated when objects get into it. Physical
A protein in a food or ingredient that some people are sensitive to. Food Allergen
An important tool used to identify allergens in the products that you purchase. Food Labels
The most important way to prevent bacteria from causing a food-borne illness is to control.... Time and Temperature
This virus is mostly found in the feces of people infected with it. Also linked with ready-to-eat food and shellfish from contaminated water. Hepatitis
______ cannot be destroyed by cooking or freezing. Toxins
They require a living host to grow. Viruses
Bacteria, Viruses, Parasites, and Fungi are types of..... Pathogens
______ comes from raw and under cooked food, and contaminated produce. Shigella spp
The six conditions that bacteria use to grow is called.... FATTOM
A food borne symptom which causes they eyes and the skin to turn yellow. Jaundice
What does the "M" in FATTOM stand for? Moisture

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Food Safety Crossword Puzzle #1

Type
Crossword
Description

This crossword contains the following questions and answers:

Pathogen that may be found in dairy plant any grows at refrigerated temperatures listeria
Ensure _______________ are properly attired to avoid any potential foreign material contamination hairnets
Immediately inform your Supervisor if you are suffering from a _____________________ disease communicable
Place all ________________ butts in the containers provided to avoid any littering and maintain a clean premises cigarette
____________________ is one of our new core values Excellence
We must strive to be " _______________ ready every day" to meet our customer, regulatory and corporate requirements Audit
First Time Right _______________ Quality
All _____________ from the outside must be kept locked to comply with our Biosecurity Policy doors
Proper ______________________ is the #1 defense against foodborne illness handwashing
We must immediately report any food ________________ deviations to ensure a strong food safety program and culture safety

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