Type
Word Search
Description

COOKING
E-COLI
FREEZE
CROSSCONTAMINATION
FOOD
CLEANING
SALMONELLA
BIOLOGICAL
Contaminated
HYGIENE

Servsafe word search

Type
Word Search
Description

Ready to eat foods
FDA
CDC
OSHA
biological hazard
chemical hazard
cross contamination
E coli
Fat Tom
HACCP
hepatitis A
Norovirus
Parasites
physical hazard
poor personal hygiene
salmonella
salmonella typhi
shigella
TCS foods
time temperature abuse

Food Safety Word Scramble

Type
Word Scramble
Description

grooming
physical hazard
cleaning
hazardous foods
cross contamination
thawing
e coli
fungi
pathogens
waste
pest
chemical hazard
disposal
hygiene
gloves
danger zone
sanitizing
bacteria
fat tom
food
safe foods
shigella
viruses
salmonella
direct contamination

safety & sanitation Word Search

Type
Word Search
Description

room temperature
temperature danger zone
biological
chemical contaminant
cleaning
contaminant
contaminated food
critical control point
critical limit
cross contamination
equipment
food contact surface
food handling
foodborne illness
HACCP
hazardous foods
holding
holding unit
microorganism
parasite
pathogen
personal hygiene
physical contaminant
sanitation
sanitizing
thermometer
thermostat
transmit
utensils
virus

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

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

Chapter 1 Food Safety Crossword

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

Safety and Sanitation Word Search

Type
Word Search
Description

biological
hazard
handwashing
contaminant
cleaning
temperature danger zone
utensils
transmit
thermometer
sanitizing
physical contaminant
personal hygiene
parasite
microorganism
holding
hazardous foods
foodborne illness
food handling
equipment
cross contamination
critical control point
contaminated food
chemical contaminant
room temperature

Food borne Illness Word Search

Type
Word Search
Description

E coli
Salmonella
Leftovers
Danger Zone
Irradiate
Health Department
Pathogen
Micro Organism
Food Borne Illness
Critical Limit
Food Handling
Utensil
HACCP
Parasite
Temperature
Cross Contamination
Nausea
Toxin
Hygiene
Cleaning
Sanitation
Control Point
Nematode
Bacteria
Botulinum

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

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