Type
Crossword
Description

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

SERVSAFE CROSSWORD PUZZLE

Type
Crossword
Description

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

Chapter 2 ServSafe Crossword Puzzle

Type
Crossword
Description

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

Food Safety and Sanitation Crossword

Type
Crossword
Description

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

Food borne illnesses Crossword

Type
Crossword
Description

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

Food & Safety Crossword

Type
Crossword
Description

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

Food Safety Part 1 Crossword

Type
Crossword
Description

Washing chicken and other poultry does not remove_____. Bacteria
Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins. Biological hazard
In the food industry, there are various types of ___ ___. Chemical Hazard
When bacteria spread between food, surfaces or equipment. Cross-contamination
_____ occurs when one type of food touches or drips onto another type of food which may be raw or cooked. Direct Contamination
A disease that is carried or transmitted to humans by food containing harmful substances. Foodborne illness
Bacteria and _____ may grow inside the refrigerator if dryness and cleanliness are not maintained. Fungi
____ spreads quickly in fruits and vegetables. Fungus
A microorganism that needs a host to survive. Examples: Cryptosporidium, Toxoplasma. Parasite
A microorganism that is infectious and causes disease Pathogen
A destructive insect or other animal that attacks crops, food, livestock, etc. Pest
Include ergonomic hazards, radiation, heat and cold stress, vibration hazards, and noise hazards. Physical Hazard
Handling, preparation, and storage of food in ways that prevent any illnesses, are examples of being____. Safe
Make clean and hygienic. Sanitizing
Foodborne illness cases can be attributed to poor_____ and food hygiene. Sanitation
The symptoms and severity of food poisoning vary, depending on which bacterias or____ have contaminated the food. Viruses
______ is killed by cooking and pasteurization. Listeriosis
You usually get________ by eating contaminated food. Salmonellosis
Foods most often associated with_____ outbreaks are salads and sandwiches that involve a lot of hand contact in their preparation, and raw vegetables contaminated in the field. Shigellosis
______ can cause food poisoning when a food handler contaminates food and then the food is not properly refrigerated. Staphylococcus aureus
To stop from getting ___ ___, avoid eating high-risk foods, especially undercooked ground beef. E. Coli
___ ___ is often found in home-canned foods that are low in acid, such as green beans, corn and beets. Clostridium Botulinum
Raw and undercooked poultry can cause____ ____. Campylobacter Jejuni
A variety of foods, particularly rice and leftovers, as well as sauces, soups, and other prepared foods that have sat out too long at room temperature is a cause for what? Bacillus Cereus
People who are infected with ______ can spread it directly to other people, or can contaminate food or drinks they prepare for other people. Norwalk Virus
The disease is spread primarily through food or water contaminated by stool from an infected person. Hepatitis A
If you leave food out of refrigeration over 2 hours, what is this called? Danger Zone
Most foods have a ____ ____ above 0.95 and that will provide sufficient moisture to support the growth of bacteria, yeasts, and mold. Water Activity
It is vital that good standards of personal_______ are maintained by food handlers. Hygiene
Personal_____ and hygiene are two of the most important factors in food handling, not only for company image but also for food safety. Grooming
State law does not require____ _____ to be worn, but does require that ready-to-eat food be prepared and served without bare hand contact. Disposable gloves
Alkaline______ more efficiently remove fat- and protein-based soils, while mineral-based soils require acid cleaners. Detergents
It cuts through heavy buildups of grease and caked-on food soils quickly. Degreaser
Detergents more efficiently remove fat- and protein-based soils, while mineral-based soils require____ ____. Acid Cleaner

Culinary Arts: FOOD SAFETY Crossword

Type
Crossword
Description

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

Workplace Safety Crossword

Type
Crossword
Description

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

Foods Handlers Review Crossword

Type
Crossword
Description

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

food hygiene Crossword

Type
Crossword
Description

a tpye of food hazard that includes hair, fingernails and metal fragments Physical
a world renound Food Safety System developed by NASA haccp
you cant always smell, see or taste this in some foods contamination
foods that are high risk from food poisioning bacteria , are said to be P_______ H__________ foods potentially hazardous
a type of biological food poisioning bacteria , found in the gut of animals Salmonella
transfer of bacteria from one place to another in food preparation areas cross contamination
this practice is better than a cure Prevention
temprature D______, Z______ DANGER ZONE
These can be chemical , phsyical or biological hazards
reduce bacteria to an accetpable level, through heat or chemical methods sanitise
remove visiable dirt or grime clean
enviromental health officers check that food premises are S____ SAFE
is important to wash your _______ between jobs in the kitchen and in the bar hands
hard to kill bacteria that can stand high tempratures , require 120 c to kill spores