Type
Crossword
Description

Minimum internal temperature for Poultry products 165 Fahrenheit
41 F to 135 F is known as what? Temperature Danger Zone
Tool used for measuring temperature Thermometer
Maximum temperature for receiving cold TCS foods 41 Fahrenheit
minimum temperature for receiving hot foods 135 Fahrenheit
Minimum internal temperature for ground meat 155 Fahrenheit
Cooking temp for seafood, meat chops, commercial game, and shell eggs 145 Fahrenheit
Cooking temp for fruits, vegetables, grains, and beans 135 Fahrenheit
When reheating hot TCS food, bring it up to 165 Fahrenheit
When checking the temperature of a liquid, use an Immersion Probe
When cooking food with the microwave, let the food stand for 2 minutes
When checking the temperature of meat, use a Bimetallic stemmed thermometer.
What temperature do hot held foods need to be held at? 135 Fahrenheit
TCS food can be held without temperature control for 6 Hours
Cold TCE food must be held at 41 Fahrenheit
The action of making sure a thermometer is accurate to + or - 2 degrees Calibration
A thermometer connected to a package that changes color if the item suffers time/temperature abuse Time Temperature Indicator
Temperature when receiving frozen food 0 Fahrenheit
How long do you have to cool food from 135 to 70 degrees? 2 hours
Tool used to measure the temperature of flat cooking equipment Surface Probe
Tool used to check air temperature Air probe
Holding time for rare roast beef 112 minutes
Minimum internal temperature for rare roast beef 130 Fahrenheit
How long do you hold seafood, meats(chops, ground, etc), wild game, and vegetables at their min internal temp? 15 seconds
Internal cooking temperature for shell eggs being hot held 155 Fahrenheit

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

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

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

Cooking Equipment Crossword

Type
Crossword
Description

HANDHELD, DRAINS FOOD STRAINER
FREESTANDING & DRAINS FOOD COLANDER
DRAINS SOLIDS FROM LIQUIDS SLOTTEDSPOON
TO SHRED,SLICE OR GRATE FOOD GRATER
TO CUT OPEN PACKAGES AND CUT HERBS KITCHENSHEARS
DEEP,HAS HANDLE AND CAN COOK A VARIETY OR FOODS SAUCE PAN
GRILLS MEAT, PANCAKES AND EGGS GRIDDLE
PEELS VARIOUS FRUITS AND VEGETABLES VEGETABLEPEELER
MULTIPURPOSE KNIFE PARINGKNIFE
TO BAKE COOKIES, CREAM PUFFS AND FREESTANDING BREADS ON COOKIE SHEET
TO BAKE MUFFINS OR CUPCAKES IN MUFFIN TIN
TO BAKE PIES IN PIE PAN
MIXES, CHOPS, GRATES, SLICES, PUREES' INGREDIENTS FOOD PROCESSOR
PAN USED TO BAKE A CHEESECAKE IN SPRINGFORM
LEVELS INGREDIENTS AFTER MEASURING LEVEL
USED TO SERVE SOUP, STEW AND BEVERAGES LADLE
HANDHELD TOOL USED TO WHIP EGG WHITES OR CREAM WHISK
USED TO TURN FOOD SUCH AS BACON TONGS
TO MASH COOKED FOODS, SUCH AS POTATOES POTATOMASHER
TO LIFT AND TURN PANCAKES, HAMBURGERS AND EGGS SPATULA
HAS A HANDLE AND POURING LIP, USED TO MEASURE LIQUIDS LIQUID MEASURING CUP
SCRAPES SIDES OF BOWL RUBBER SPATULA
PROTECTS COUNTERS FROM HOT PANS, ALSO USED TO COOL FOOD ON COOLING RACKS
DRAINS DISHES DISH DRAINER
AIDS IN POURING FOODS INTO SMALL MOUTHED CONTAINERS FUNNEL
USED TO CUT FAT IN WITH FLOUR WHEN MAKING PASTRY OR BISCUITS PASTRY BLENDER
READS THE INTERNAL TEMPERATURE OF MEAT MEAT THERMOMETER
USED TO MEASURE DRY INGREDIENTS...LIKE FLOUR OR SUGAR DRY MEASURING CUPS
POUND MEAT AND MAKE MORE TENDER MALLET
TO OPEN CANS CAN OPENER
USES ELECTRICITY TO MIX AND BEAT INGREDIENTS ELECTRIC MIXER
TO ROAST MEATS IN OVEN ROASTING RACK
USED TO CUT PIZZA AS WELL AS OTHER FOODS PIZZACUTTER
A 9 x 13 PAN USED TO BAKE CAKES, ROASTS AND CASSEROLES OBLONG
FOR LONG , SLOW COOKING OF STEW, SOUPS AND MEATS DUTCH OVEN
PAN USED TO BAKE BREAD, POUND CAKE, AND MEAT LOAF IN LOAF
USED TO SEPARATE PARTICLES TO MAKE LIGHT AND FLUFFY SIFTER
USED TO MIX FOOD IN, VARIOUS SIZES MIXING BOWLS

ServSafe Chapter 5 Crossword

Type
Crossword
Description

Food must be purchased from approved, ____________ suppliers reputable
An important tool staff needs to have during receiving deliveries thermometer
When receiving ROP or vacuum sealed packaging, insert the thermometer _______________ two packages. between
To prevent recall items from being put back into inventory label them "________ _______ use" do not
One food that can be received at 45*F is _______________. milk
This needs to be kept for 90 days after the last piece is consumed shell stock tags
What FIFO Stands for First in first out
Store items away from walls and at least ____ inches off the floor. six
When storing food from top to bottom shelves, the order is determined by the minimum internal __________ __________. cooking temperature
RTE TCS foods can be stored for only _______ days. seven
Food received after-hours is referred to as a _____ ______ _______. key drop delivery
Once a delivery is inspected, food items must be stored as __________ as possible in the correct area. quickly
Cans with a contaminated surface may be _________ _______ __________, allowing them to be used. cleaned and sanitized

Kitchen Equipment and Utensils Crossword

Type
Crossword
Description

tool to remove the skin of vegetables and fruits peeler
keeps food in frozen forn freezer
tool shaped like scissors used for picking up food tongs
tool used to weigh ingredients scale
pot used for preparing large quantities of soup and boiling pasta stockpot
beats and blends foods together and incorporates air whisk
flattens dough rolling pin
cleans food from the side of the bowl rubberspatula
slice, minces, chops, cubes, and dices fruits, vegetables, and meats chefsknife
stirs foods and drains solids from liquids slottedspoon
o shred, slice, or grate food grater
pan used to bake delicate items such as cheesecake springform
to bake pies in piepan
to lift and turn food such as pancakes, hamburgers, and eggs turner
used to cut pizza as well as other foods pizzacutter
use to open cans can opener
to mash cooked foods, such as potatoes potatomasher
protects counters from hot pans, also used to cool foods on coolingrack
has a handle and lip; used to measure liquids Liquidmeasuringcup
used to measure dry ingredients, such as flour and sugar dry measuring cups
used to cut fat in with flour when making pastry or biscuits pastryblender
used for baking muffins, rolls, and cupcakes muffinpan
long-handled, low-sided pan; used to fry and saute skillet
reads the internal temperature of meat meat thermometer
used to mix food in mixingbowl
aids in pouring foods into small-mouthed containers funnel
used to separate particles to make light and fluffy sifter
to bake cookies, cream puffs, etc cookiesheets
used to serve soup, stew, and beverages ladle
used to measure small amounts of liquid or dry ingredients measuringspoons
a bowl with holes used to drain foods like pasta and vegetables colander
handheld item with mesh used to separate solids from liquids strainer

Safety & Sanitation Review (Foods II) Crossword

Type
Crossword
Description

A ____________ knife is a safe knife. sharp
What should never be used to put out a grease fire? water
__________ is the safest way to thaw foods. refrigerator
Foods can be thawed in the _________ if cooked immediately afterwards. microwave
Thawing foods in cold water, changed every 30 minutes is safe. True or False true
First aid for a first degree burn is ____________ ____________ __________. cold running water
The first thing to do for electrical shock is to __________ the main power source. disconnect
A mixture of _______ bleach and ammonia creates a toxic, deadly gas. chlorine
The "bad" bacteria that cause food borne illness are called ________. pathogens
Applying direct pressure is the proper first aid for a ______ ______. bleeding cut
The first dishes to be washed are _______. glassware
41-135 degrees Fahrenheit is called the ______ ______. danger zone
Food should not be left in the danger zone longer than ______ hours. two
Bacteria need the following to grow: food, low acidity, time, temperature, oxygen and ______. moisture
What food borne illness is associated with under cooked ground beef? e.coli
What food borne illness is associated with raw poultry and eggs? salmonella
What food borne illness is associated with improperly canned foods/honey? botulism
What food borne illness is associated with unpasteurized (raw) milk/contaminated water? campylobacter
What food borne illness is associated with feces and improper hand washing? hepatitis A
What food borne illness is associated with time/temperature abused foods? clostridium perfringens
What food borne illness is associated with human mucous (sneezing/coughing)? staph
What food borne illness is associated with an infected handler? norovirus
What is the correct internal cooking temperature for ground meat? 155
What is the correct internal cooking temperature for seafood, beef, veal, lamb, pork? 145
What is the correct internal cooking temperature for all poultry? 165
What is the correct internal cooking temperature for leftovers? 165

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

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    

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