Type
Crossword
Description

One of the main causes of food spoilage Enzymes
Moisture loss is caussed when the fruit is? harvested
Used to make some medicines and cheese mould
Used to make bread and wine yesast
Symptom of food poisioning Vomiting
Bacteria found in poultry Salmonella
Utensil used for tasting foods spoon
System for keeping kitchens and workers safe HACCP
Trades person who can fix the lights and switches in the home electrician
Type of alarm for detecting gases in the air carbon-monoxide
Type of perishable food Fish
Type of semi-perishable food spices
Type of non-perishable food Chickpeas
Food has a longer shelf life when it is Frozen

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

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 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

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

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

Food Borne Illness Word Search

Type
Word Search
Description

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

Chapter 20 Food Safety & Storage Crossword

Type
Crossword
Description

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

Unit 10: Using Kitchen Equipment Crossword

Type
Crossword
Description

uses whirling blades to blend and mix foods Blender
electronic device used to display numerical readings of the weight digital scale
used for mixing cakes, batter and doughs freestanding mixer
used for making coffee and other hot drinks coffee maker
used for toasting bread toaster
cooks food over hot coals or hot heat source grill
an oven with a fan that circulates heated air evenly around the food in the chamber convection oven
used to keep perishable foods cold refrigerator
used to keep perishable foods frozen freezer
used for automatic cleaning of kitchen utensils dishwasher
the factor that tells you who created the equipment brandandmodel
when something has bigger features, it can raise the... price
used to serve soups, gravy, and sauces ladle
used to lift food from a liquid it was in slotted spoon
used to TURN meats, pancakes, vegetables, and fruits turner
used to chop, dice, and mince foods french knife
used to grate and shred foods grater
used to pare veggies and fruits peeler
used to protecttable top while cutting foods cutting board
used to rinse salad greens and berries colander
used to measure liquids liquid measuring cups
used to measure dry foods dry measuring cups
used to hold foods being mixed mixingbowls
used to roll out doughs rolling pins
used to scrap sides of utensils rubber scrapers

Cooking methods Crossword

Type
Crossword
Description

___ cooking that uses both dry and moist cooking techniques combination
To use metal and the radiation of hot air, oil or fat to transfer heat is a ___ cooking technique dry
When the proteins in food change from a liquid or semi-liquid state to a drier solid state. coagulation
moisture that escapes into the air evaporation
Cooking technique that uses liquid instead of oil for heat energy needed to cook food moist
The process of cooking sugar to high temperatures carmelization
To coat food with flour or finely ground crumbs dredging
To cook food directly under a primary heat source. Broiling
Foods that are cooked completely submerged in heated fat deep-fried
To quickly brown food at the start of the cooking process sear
Cooking that takes place after you remove food from heat source carryover
A coating made of eggs and crumbs breading
To partially Cook food blanching
A combination cooking technique with food items cut into small pieces stew
To cook food in liquid between 150-185 degrees poach
To cook food in liquid that is heated between 185-200 degrees F. simmer
To cook foods in a closed environment using vapors steam
A long slow cooking process that makes tough cuts of meat more tender braising
To loosen pan drippings with a small amount of liquid deglaze

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