Type
Word Search
Description

School age
Diaper
Stove
Shoulder hold
Hip
Washing hands
Hot water
Disposable gloves
Infant
Microwave
Head
SIDS
Highchair
Cradlehold
Figure

Heat Energy Transfer Word Search

Type
Word Search
Description

melt
potential
light
blanket
kinetic
conductor
insulator
conduction
energy
hot
sun
stove
microwave
radiation
convection
heat
thermal

Kitchen Safety Crossword

Type
Crossword
Description

Always clean up ____ or broken glass immediately Spills
Never ____ in a kitchen or food laboratory Run
Never light a ____ near a gas leak Match
Call the ____ ____ if there is a gas leak Gascompany
Do not leave anything ____ near a stove Flammable
Make sure to not wear ____ clothing near the stove Loose
Make sure to keep stove tops free of Grease
Use ____ to pick up hot pans Ovenmitts
Turn pot handles to the ____ to avoid getting bumped Back
Never let ____ near the stove unsupervised Children
Cut ____ from your body Away
Keep products in original Containers
Make sure to tie ____ back before cooking Hair
Always have a ____ ____ in your kitchen Fireextinguisher
Never stick a metal object in the Toaster
Always keep a copy of ____ numbers on the fridge Emergency
Never leave in the sink Knives
Before working in the kitchen, wash your Hands
____ ____ appliances as soon as you are done with them Turnoff
To clean up broken glass, use a ____ paper towel Damp

Parenting crossword

Type
Crossword
Description

The period between birth and one year Infancy
The increase in a baby's size and weight Growth
Increases in physical, cognative, emotional , and social skills Development
Babies develop control of the head and neck muscles first, control of muscles move down baby to end with legs and feet Head to Foot
The number of inches tall a infant measured laying down Length
The description of how an infant looks Body shape
The size relationship of one body part to another Proportion
The ability to see Vision
The perception of sound Hearing
To detect or recognize something by means of sensitive nerves in the nose Smell
A small quantity of something eaten, drunk or had access and affected the sensory receptors on the surface of the tongue or in the mouth Taste
The sound produced by using the vocal organs Voice
Occurring automatically and involuntarily as a result of the nervous systems reaction to a stimulus Reflexes
Activities involving the large muscle or motor skills Gross motor skills
Activities involving fingers and small muscle Fine motor skills
To take hold of somebody or something firmly, especially with the hand Grasping
A reflex when touched on the cheek and the infant turns looking for food Rooting
To scare or surprise Startle
To react to a stroke on the bottom of the foot Babinski
Is stimulated when something is put into baby's mouth Sucking
The way a person holds a baby Handling
Giving the baby proper nurturing Feeding
Taking care of the teeth and getting regular checkups and home care Teeth care
Maintenance of proper hygiene Bathing
Selection and wearing appropriate clothing Dressing
The steps of putting on a device to absorb body elimation waste Diapering
The resting of the body Sleeping
The selection of a doctor to administer proper health care Medical care
Routine vistes to the doctor to maintain good health Wellness care
Development begins at the trunk of the body and moves outward to hand and fingers Near to far
Large muscles development take place first leading to more fine muscles and complex abilities later Simple to complex
The amount of body mass a baby has Weight

Food Safety & Sanitation Bingo

Type
Bingo Cards
Description

Time andTemp Control
Cool Foods Quickly
41 degrees F or less
135 degrees F or above
41 degrees F - 135 degrees F
Reheat to 165 degrees F
Using Time ONLY
Approved Source, Parasites
Proper Temperature
Prevent Cross-Contamination
50ppm
Discard/Throw Away
Mrs Carolyn will answer
Cooperate & Answer Correctly
Hand Washing, Gloves
Bare Hand
Highly Susceptible Population
Stored
Washed
Labeled, Stored and Used
Source, Installed, Backflow
Proper Disposal
Good Hygiene
Wash

    Customize    

Infant Development and Care Crossword

Type
Crossword
Description

Involuntary movement due to the nervous system's reaction to a stimulus reflexes
Activities involving large muscles gross motor skills
Activities involing small muscles Fine motor skills
To take hold of something grasping
Reflex that occurs when touched on the cheek rooting
to scare startle
Reacting to a stroke on the bottom of the foot Babinski
Stimulated when something enters the mouth sucking
The way a person holds a baby handling
Giving a baby proper nourishment feeding
Taking care of teeth and having regular dental exams teeth care
maintaining proper hygiene bathing
Choosing and wearing appropriate items of clothing dressing
Steps to putting on a diaper diapering
Resting the body sleeping

Workplace Safety Crossword

Type
Crossword
Description

You must be 16 years old to work on a ___________ site Construction
__________ hazards are germs that come from living things Biological
Helps you learn the policies, rules, and procedures to help do your job safely Training
. Someone who works closely with you on a day-today basis and makes sure you follow safety rules Supervisor
_____________ Health and Safety Act Occupational
A biological hazard often found in hospitals Needles
Someone who helps other people and works without pay Volunteer
What you do frequently to your hands before working with food Wash
Things that should be followed in order to stay safe Rules
Minor injury that could result from picking up heavy boxes Sprain
It is your ______________ to work safely and report hazards Responsibility
Hand protection needed when working with food, chemicals, etc. Gloves
What you do when you don’t understand instructions or if you think your work is unsafe Ask
To avoid a serious shock, this should never be mixed with water Electricity
Workplace ___________ Materials Information System (WHMIS) Hazardous
Head protection Hardhat
What you wear in a science lab to protect your eyes from chemicals Goggles

Culinary arts safety rules Crossword

Type
Crossword
Description

__ the countertops and make sure appliances are turned off clean
__ your hands and utensils after handling raw meat, poultry, or fish Wash
clean up any spills ___ immediately
do not ___ in the kitchen run
When using a _____, cut away from your body Knife
do not use metal in the ____ microwave
keep a ____ extinguisher nearby. fire
Keep pot ___ turned away from the front of the stove handles
use a _____ board when chopping ingredients chopping
keep flammable material such as dish towels and oven mitts ___ from the stove away
don't ____ the kitchen with something cooking on the stove leave
Be aware of hot ______ which can cause burns Steam
tie back long ____ and avoid wearing loose clothing to avoid catching on fire. Hair
You use this when peeling vegetables vegetable peeler
This appliance in mostly used during breakfast and browns your bread toaster
Use this pan for cooking meat or frying things skillet
When you need to cook in a hurry or have a large piece of meat, use this cooker Pressure cooker
what appliance did we use for milk shakes? blender
measuring ___ are used for small measures. Example, vanilla, salt Spoons
Use this utensil to drain things (spaghetti noodles, hamburger meat colander
Use this pan for cooking cupcakes muffin
this is the large knife chef
use a ___ to dip soup or punch into a cup or bowl ladle
this pan is perfect for cheesecake spring
use this instrument to put powdered sugar on funnel cakes sifter

Foods Handlers Review Crossword

Type
Crossword
Description

If you have a wound, you need to cover it with a bandage and gloves
Disease Causing Bacteria Pathogen
Check the temperature of meat in the ____________ part Thickest
Hot food must be held at one hundred _____________ five degrees thirty
What is the 3rd sink when washing dishes in a three compartment sink? Sanitizing
Adjusting the thermometer to make sure it read correctly to best temperature in ice water calibrating
Cool food from 135 to 70 degrees within _____ hours two
2 words. Letting food stay too long at temperatures that are good for pathogen growth is called _______ Abuse TimeTemperature
2 words. The only type of jelelry allowed on Food Handlers. PlainBand
If you see droppings, nest or damage to producte, it is an indication of danger from _________________ pests.
Store food in the first in First out _________ order FIFO
Which self should raw chicken be stored in a refrigerator? Bottom
Two Words. Clean and sanitize cutting boards after ________________ of continuous use. FourHours
Acronym for food that is Temperature Controlled for Safety TCS
Type of Hazards that are tiny forms of life you can't see, like Bacteria and viruses. Biological
This reduces the number of pathogens on surfaces. Sanitize
A food handler uses the same cutting board to prepare raw meat and then chop vegetables crosscontamination
Washing hands and weaering clean clothes are examples of good personal Hygiene
Food must be cooled from 70 to 41 degrees within Four
Never use hand sanitizer or antiseptic _____________ of washing hands instead
Wash hands __________________ putting on gloves before
2 words, 45 to 135 degrees F. DangerZone
Proteins that cause allergic reactions to food. Example is Millk, Soy, Eggs, Nuts, etc. Allergens
______________ drink, eat, smoe or chew gum in food prep areas. NEVER
Type of Hazards cause by cleansers, sanitizers and polishes Chemical
Use _____________________ to getice to fill glasses scoops
All food that is not stored in its original conainer must be labeled

Infection Control Crossword Puzzle

Type
Crossword
Description

Should be trimmed and clean at all times Fingernails
This level of precautions relates to all aspects of resident care Standard
These precautions include gowns, gloves, masks, sometimes eyewear PPE
PPE to remove first Gloves
The pathogen against which alcohol hand sanitizer is ineffective C DIFF
The number one intervention to break the chain of infection Handwashing
You should wash your hands for at least this many seconds Twenty
Hepatitis B & C and HIV are spread by this Blood
Extremely small drops of liquid, such as occurs with a sneeze. Can carry infectious organisms Droplet
The separation of infected persons from others Isolation
Type of disease which can be carried on very small droplets or dust particles that float in the air (Chickenpox, measles, TB) Airborne
Type of precaution to use for pathogens can be transferred by direct contact (hand or skin-to-skin) or indirect contact (touching surfaces or items in room) Contact
Residents with _________ are more likely to get UTI Catheters
You should perform hand ____________ between care of every resident Hygiene
_______ care at least twice a day reduces the risk of a resident developing pneumonia Oral
The name of the virus that causes respiratory infections typically between the months of October and April. Have you taken the vaccine against it this year? Influenza
After washing hands, turn off the faucet with a _________ paper towel. dry
Wash your hands immediately after removing ___________ Gloves
What is a common bacteria that is antibiotic resistant? MRSA
Hands must be ___________ if they are visibly soiled, or if there has been contact with blood or body fluids washed
Most health-care-associated infections are transmitted to patients by _________ staff
The overuse and misuse of antibiotics causes antibiotic _________________. Resistance
Who is responsible for cleanliness within the workplace? Everyone
____________ is your body’s first line of defense against infection Skin
Be sure reusable equipment is ____________ before you use it on another patient disinfected
Never ______ needles after use. recap

Body regions Crossword

Type
Crossword
Description

chest thoracic
arm brachial
wrist carpal
manual hand
pedal foot
thigh femoral
eye ocular
breast mammary
armpit axillary
inner elbow anticubital
groin inguinal
finters or toes phalangeal
kneecap patellar
ankle tarsal
crown of head parietal
base of skull occipital
neck cervical
lateral shoulder deltoid
lower back lumbar
shoulder blade acromial
head cephalic
back of knee popliteal
hip iliac
heel clacaneal