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

Chapter 20 Crossword

Type
Crossword
Description

Living creatures that are visible only through a micoscope Microorganisms
Sickness caused by eating food that contains a harmful substance Foodborn illness
Poisons that can cause illness Toxins
Proctedted cells that develop into bacteria under the right conditions Spores
Keeping food safe to eat by following proper food handing and cooking practices Food safety
Washing your hands for 20 seconds 20 second scrub
Keep your self clean to avoid transferring harmful bacteria when handling food Personal hygiene
When harmful bacteria spreads from one food to another Cross contamination
Spoilage due to breakdowns of fat Rancidity
"Generally recognized as safe" Gras list
Food and drug administration Fda
The immediate removal of a product from stre shelves Recall
Exposing food to high intensity energy waves to increase its shelf life Irradiation
Substances that make food unfit to eat Contaminants
This temperature registered at the center of the thickest part of the food Internal temperature
Mosture loss caused when food is improperly packaged or stored in a frezer to long Freezer burn
Maximum safe level for a certain chemical in the human body Tolerance
Intentional use of biological agents Bioterrorism
Food safety and inspection service Fsis
Environmental protection agency Epa

Chapter 20 Food Safety & Storage Crossword

Type
Crossword
Description

substances that make food unfit for used contaminants
sickness caused by eating food that contains a harmful substance foodborne illness
living creatures that are visible only through a microscope microorganisms
keeping food safe to eat by following proper food handling and cooking practices food safety
scrubing your hands using soap and warm for 20 seconds 20 second scrub
harmful bacteria spread from one food to another cross contamination
temperature at the center of the thickest part of the food internal temperature
moisture loss caused when food is improperly packaged or stored in the freezer too long freezer burn
ranges from sugar to seaweed and can be used by food processors for specified uses without further testing GRAS list
process of exposing food to high intensity energy waves to increase its shelf life and kill harmful microrganisms irradiation
immediate removal of a product from store shelves recall
the useof biological agents - bacteria, viruses, and toxins - to harm people, animals, or plants bioterrorism
poisons that can cause illness toxins
protected cells that develop into bacteria under the right conditions spores
keeping yourself clean personal hygiene
spoilage due to breakdown of fats rancidity
maximum safe level for a certain chemical in the huma body tolerance

Foods Chapter 20 Crossword

Type
Crossword
Description

Fever, headache, and digestive troubles are symptoms of a Foodborne illness
Substances that make food unfit for use are Contaminants
Living creatures that are visible only through a microscope Microorganisms
Poisons that can cause illness Toxins
Protected cells that develop into bacteria under the right conditions Spores
Keeping food safe to eat by following proper food handling and cooking practices Food safety
The prevention of illness through cleanliness and of food safety Sanitation
The practice of you keeping yourself clean to avoid transferring harmful bacteria when handling food Personal hygiene
A certain kind of technique used when washing hands 20 second scrub
When doing this you want to choose a restaurant that looks very clean and well maintained Eating out
This occurs when harmful bacteria spreads from one food to another Cross-contamination
The surest way to check for doneness is to use a food thermometer to check the Internal temperature
This is what happens to whole grain products due to their high oil content Rancidity
Shellfish should be stored in a refridgerator for a max of 2 days
This happens when moisture is lost caused when food is improperly packaged or stored in the freezer to long Freezer burn
This is designed to predict and prevent threats to food safety at various points in food processing and service HACCP
The process of exposing food to high-intensity energy waves to increase its shelf life an dkill harmful microorganisms Irradiation
The action of immediate removal of a product from store shelves Recall
The intentional use of biological agents to harm people, plants, or animals Bioterrorism
The max safe level for a certain chemical in the human body Tolerance

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

Sanitary Food Handling Crossword

Type
Crossword
Description

When food enters temperature range from 41 F to 135 F. temperaturedanger
capable of producing food-borne illness bacteria
foods that will not make you sick or hurt you when you eat them safefoods
measurement of the amount of moisture available in food wateractivity
an illness that results from eating contaminated foods foodborneillness
multi-celled organisms that reproduce on their own and need a host parasites
biological hazard that can cause illness when they invade a cell virus
an agent which has the potential to cause harm to a vulnerable target hazard
a type of parasitic worm roundworm
fish having high amounts of this should avoided mercury
using heat or chemicals to reduce the number of pathogens on a surface to safe levels sanitizing
a process involving restricting access of pests, disposing of waste properly and using pesticides pestmanagement
disease-causing organism pathogen
contamination caused by introducing disease-causing substances directly to food directcontamination
always keep this clean and sanitized sink
single-celled or multi-celled organism that can be beneficial or cause a food-borne illness fungus
to use again recycle
a bacteria found in the intestines of humans and other animals ecoli

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

Food and Nutrition Crossword

Type
Crossword
Description

A food poisoning that you receive symptoms 4-36 hours after contact. (Symp. Double vision, inability to swallow, speech difficulty, paralysis of Respiratory system.) Botulism
A food poisoning caused by bacteria on poultry, cattle and sheep. Contaminated meat and milk. Campylobateriosis
A food poisoning that mostly affects pregnant women, elderly, impaired immune system. Can cause fetal and infant death Listeriosis
A food poisoning caused by failure to keep food hot and effects you 8-12 hours after eating. Perfringens
A food poisoning caused by humans. It is caused by humans that don't wash their hands then handle milk and dairy products. Shigellosis
A food poisoning caused by contaminated meat that most likely happened during slaughter. Mostly found in ground beef. E-coli
A food poisoning caused by food left out at room temp for too long. Staphylococcal
The range of temperatures at which most bacteria multiply rapidly-- between 40 degrees and 140 degrees Fahrenheit. Danger Zone
Cleanliness, keeping yourself clean. Personal Hygiene
The transfer of harmful bacteria from one food to another. Harmful bacteria can also be transferred to food from another source, such as hands. Cross-Contamination
Food that contains harmful bacteria. Contaminated food
Sickness caused by eating contaminated food, sometimes called food poisoning. Food-borne illness
Cuts breads and cakes. Serrated Knife
Another word for fry pans. Skillets
Used to measure liquid or dry ingredients Measuring spoon
Following practices that help prevent food-borne illness and keep food safe to eat. Food Safety
An ingredient list that is a quick reference to determine if ingredients are on hand and listed in order of use in recipe. Step;by;step method follows ingredient list. Standard Recipe
This recipe format has a step;by;step method. Checking ingredients for availability is not as convenient as they are placed in recipe within directions. Active recipe
A recipe written in paragraph form giving the ingredients along with the method of combining them. Narrative recipe
Avoid damage to cords. Electricity

Food Borne Ilnesses Crossword

Type
Crossword
Description

What type of food can cause staphylococcus aureus? Canned
What type of food can cause Listeria Monocytogenes? Creamy
Undercooked ground meat can cause...? E.Coli
Clostridium Botulinum can cause...? Paralysis
Eating raw chicken or eggs can lead to...? Salmonella
Cramps, diarrhea, nausea and headaches are common ____ of a food borne illness. Symptoms
___ your hands, vegetables and work space can prevent food borne illnesses. Washing
Avoiding cross contamination can help ___ food borne illnesses. Prevent
If you have clostridium botulinum you should go see the...? Doctor
Consuming soil, dust or crops can cause clostridium...? Perfingenes
Fully ___ all meats can help prevent food borne illnesses. Cooking
Drinking unpasteurized milk can cause campylobacter...? Jejuni
E. Coli can cause ___ diarrhea Bloody
Foods will begin to grow bacteria after ___ hours of being left out. Two
The food ___ zone is between 4 degrees Celsius and 60 degrees Celsius. Danger
Small children and elderly people are more ___ to food borne illnesses. Prone
Food borne illnesses can last up to a...? Week
Never eat from a ___ that is bulging or expired. Can
A common name for food borne illness is food...? Poisoning
You can get a food borne illness by eating ___ food. Contaminated

FACS Lesson 4 Food Borne Illness terms Crossword

Type
Crossword
Description

living single celled microorganisms; with the right conditions they double every 20 minutes bacteria
government agency concerned with the cause, spread and control of disease (abbreviation) CDC
presence of pathogenic microorganisms or harmful substances in food contamination
transfer of harmful microorganisms from a contaminated food or other source to food cross contamination
water has been removed from these dehydrated foods
bacteria which can cause digestive illness, possible fatal; contaminants are undercooked hamburger and unpasteurized milk or juice E Coli
disease caused by pathogenic microorganisms in food food borne illness
time from exposure to development of symptoms incubation period
exposing food to controlled levels of ionizing waves to kill harmful substances irradiation
disease caused by bacteria which can cause septicemia, meningitis and can be fatal listeriosis
a very small life form, invisible to the naked eye microorganism
some are used in production of cheese, but others can cause food spoilage or poisonous substances that cause illness molds
this is often called the cruise-ship bug; causes flu-like symptoms and is easily spread norwalk virus
disease-causing pathogenic
smaller than bacteria;don't replicate in food viruses
single celled organism, can be used to make bread but can cause spoilage yeast
measure of the acidity or alkalinity of a substance pH