Type
Word Scramble
Description

Danger Zone
Pathogens
Salmonella
Cleaning
Perishable
Fridge
Sickness
Bacteria
Cross contamination
Storage

Food Borne Illness Word Search

Type
Word Search
Description

Vomiting
Diarrhea
Raw Foods
Pathogens
Danger Zone
Cross Contamination
Salmonella
Bacteria
Meat
Poultry
Storage
Virus

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

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 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

ServSafe CrossWord Puzzle Word Search

Type
Word Search
Description

foodborne infecation
yeast
mold
water activity
temperature danger zone
FAT TOM
spore
PH
fungi
parasite
virus
bacteria
pathogens
microoganisms
potential hazardous food
contamination
Cross contamination
FDA Food Code
Flow of Food
Foodborne illness
Foodborne illness outbreak
Personal hygiene
Ready to Eat Food
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

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

KITCHEN SAFETY Word Search

Type
Word Search
Description

2 hour rule
bacteria
chill
clean
cook
cross contaminate
danger zone
food borne illness
hair up
hot pads
no jewelry
no running
pay attention
read recipe
sanitize
seperate
wash counters
wash dishes
wash hands
wash utensils
wipe spills

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

ServSafe Crossword

Type
Crossword
Description

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