Chapter 20 Food Safety & Storage  Crossword
Type
Crossword
Description

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

Chapter 1 Food Safety Crossword

Chapter 1 Food Safety Crossword
Type
Crossword
Description

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

Food borne illnesses Crossword

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

Culinary Arts: FOOD SAFETY Crossword

Culinary Arts: FOOD SAFETY Crossword
Type
Crossword
Description

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

Chapter 20 Crossword

Chapter 20  Crossword
Type
Crossword
Description

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

Foods Chapter 20 Crossword

Foods Chapter 20  Crossword
Type
Crossword
Description

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

Food Safety and Sanitation Crossword

Food Safety and Sanitation  Crossword
Type
Crossword
Description

Also known as food poisoning
microscopic living organisms
impure
show signs of something
maintain cleanliness
To expect or prepare for
The spreading of harmful bacteria from one food to another
What can occur if foods are not wrapped properly?
foods that spoil easy
Food poisoning often is seen as..
Type of bacteria found in raw eggs
Organisms that feed on living things
Leftover soups, sauces, and gravy should be ___ before eating
Temperature range in which bacteria grow the fastest
You should never keep foods under the___?

Sanitary Food Handling Crossword

Sanitary Food Handling Crossword
Type
Crossword
Description

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

Safety and Sanitation Crossword

Safety and Sanitation  Crossword
Type
Crossword
Description

Is a substance that may be harmful that has accidentally gotten into food
Is a living substance so small it can be seen only under a microscope
Is a single celled or noncellur microorganisms
Disease transmitted by food
Poisons produced by bacteria
Maintaining clean conditions to prevent disease and promote good health
Bacteria from one food are transferred to another food
A procedure used to save chocking victims
40-140 degrees
Device used in food service

SERVSAFE CROSSWORD PUZZLE

SERVSAFE CROSSWORD PUZZLE
Type
Crossword
Description

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

ServSafe Crossword

ServSafe Crossword
Type
Crossword
Description

Temperature Time Control
41 degrees fahrenheit -135 degrees fahrenheit
You should not wear ________ in the kitchen.
What is the first step in washing dishes?
What is the second step in washing dishes?
What is the third step in washing dishes?
Before every task make sure that your hands are ________.
Employees should always have good _________.
After every task, employees should change what?
When cooking or preparing different foods, keep utensils and surfaces clean and/or separate to prevent __________ _________.
How many inches should food be stores off of the ground?
Employees must always wear an ________ in the kitchen.
Follow the correct safety procedures to prevent the growth of _______.
Make sure the thermometer is always correctly __________.
Any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food.
If a chemical is transferred into a new container, be sure to add a ________.
Always be sure to clean and sanitize the necessary items in the kitchen if someone has an _______.
Always cook for to the correct __________.
_____________ of food should always be separate from ___________ of chemicals.
TCS foods have a ________ of seven days.
___ __________ have a shelf life of seven days.
The Food and Drug Administration
When chemicals are stored, a ________ should always be present.
Employees nails should be free of ____________.
First in, first out.