Type
Crossword
Description

Covid-19 is also known as... Coronavirus
Everybody must be inside their home at eight o'clock in the afternoon. curfew
Resting place for dead people... Cemetary
In which country did the Coronavirus start? China
.... is the need of the hour. Courage
The possible remedial drug is.... Chloroquine
A common viral infection of the nose and throat... Cold
What is needed to end this virus? Cure
The state or quality of being clean or being kept clean... Cleanliness
A lot of new cases are ... today. Confirmed
The action or state of making or being made impure by polluting or poisoning. Contamination

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

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

covid 19 Crossword

Type
Crossword
Description

70% alcohol base hand sanitizer
cough in armpit cough etiquette
rub at least 20 seconds hand washing
wearing face mask new normal
stand 6 feet away from others social distancing
may carry virus without symptoms asymptomatic
may be symptoms/signs loss of taste smell
rapidly spreads across the country COVID 19
N 95 respirator face mask
may be symptom or sign shortness of breath
type of PPE eye protection
type of PPE gown
at risk pregnant people
at rick homelessness
may be symptoms/signs sore throat
people with asthmas at risk
bmi higher severe obesity
14 days after exposed self quarantine
frequently perform hand hygiene
remove gloves after blood or body fluids contact
cleaned and disinfected contaminated surfaces

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

Bloodborne Pathogens Crossword

Type
Crossword
Description

They are transmitted through blood or body fluid bloodborne pathogens
Acquired Immune Deficiency Syndrome AIDS
PPE required for performing any first aid rubber gloves
The thickening of blood coagulation
Vampire food blood
A serious liver disease that can be prevented with a vaccine Hepatitis B
Causes AIDS HIV
An infection that attacks the liver but may have no symptoms Hepatitis C
Another word for needles Sharps
Sharp metal objects that can transport disease needles
Blood, saliva, etc. body fluids
Waste that poses an environmental danger due to its biological risk Infectious Waste
The action of stopping something from happening prevention
An approach to infection control to treat all human blodd and body fluids as if they were known to be infectious universal precautions
Help given to a sick or injured person until full medical treatment is available First aid
Equipment designed to protect the wearer's body from injury or infection personal protective equipment
Instruments used to administer medication into veins syringes
The state of being exposed to contact with something exposure
AIDS, HIV, Hepatitis C, etc. infectious diseases
The action or state of making or being made impure by polluting or poisoning contamination

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

Covid-19 Word Search

Type
Word Search
Description

nurse
doctor
ventilator
fever
morgue
employment
essential worker
shortage
death
sneeze
confirmed
gloves
mask
hand wash
sanitizer
Lysol
Wuhan
patient
cough
recovered
walking
six feet
social distance
lungs
testing
hospital
family
home
global
breathe
respirator
toilet paper
pandemic
virus
corona

Sexual Health COVID 19 Word Search

Type
Word Search
Description

SAVETHENHS
CLAPFORNHS
PRIMINISTER
CHASETHERAINBOW
USEYOURELBOW
SANATIZER
ANTIBACTERIAL
QUARENTINE
HOSPITAL
PPE
MASK
GLOVES
BACTERIA
SWEAT
INFECTION
TOILETROLL
PASTA
WASHYOURHANDS
KEYWORKER
PANDEMIC
STAYATHOME
TWOMETRES
CORONAVIRUS
DEPLOYMENT
TRIAGE
NHS
BORISJOHNSON
SOCIALDISTANCING
SELFISOLATION
COUGH
TEMPERATURE
VIRUS
COVID

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

Pandemic Bingo Card

Type
Bingo Cards
Description

China Virus
Face mask
Watched Madonna video
Found toilet paper
Coronavirus Pandemic
Shelter in place
Found Hand sanitizer
Italy
Withdraw emergency cash
Stock market up 900 points
Found Bottled water
Work from home
Testing kits
Covid-19
President Trump
Stimulus Package

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