Type
Crossword
Description

Use a __________ plate when taking cooked food off the grill Clean
A system that addresses food safety through the analysis and control of biological, physical, and chemical hazards. HACCP
Food should be cooked to the right _________________ to prevent food poisoning. temperature
food should be _____________________ within 2 hours after bringing is home from the grocery store. Refrigerated
Foodborne pathogens affect _____________ of people annually. millions
________________ multiplies and growa faster in a warm environment bacteria
_____________ - _________________can be prevented by washing hands and utensils cross - contamination
Safe ___________ Foods (SQF) Quality
__________ hands before and after handling food Wash
Meat should be stored in the __________ of the refridgerator or cooler Bottom
_____________ raw meat, poultry, and seafood from other foods separate
Buy cold or frozen food at the ____ of your grocery shopping trip end

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 Terms Crossword Puzzle

Type
Crossword
Description

The items you mix together to make a recipe. ingredients
The place you go to buy groceries. supermarket
To cook food from the top using high heat. broil
The sticks used to thread cubes of food when making kabobs. skewers
The room in your house where you prepare food. kitchen
The utensil used for flipping pancakes is called a pancake _______. turner
The directions you follow to cook something. recipe
To cover with an ingredient. coat
To remove excess liquid from an ingredient drain
One favorite way to eat this meat is as a chop. pork
_______ and water should be used to wash your hands in the kitchen. soap
To soak meat or a vegetable in a liquid before cooking. marinate
This cooking utensil is great for frying eggs sunny side up. skillet
What you use when you want to bake bread or a cake. oven
To lightly brush or spoon on a liquid coating to food during cooking. baste
To cook at a low temperature so a mixture barely bubbles. simmer
Use a meat _______ to tell if pork is properly cooked. thermometer
To fry in a small amount of fat. saute
To mix ingredients using a spoon. stir

Food Borne Ilnesses Crossword

Type
Crossword
Description

What type of food can cause staphylococcus aureus? Canned
What type of food can cause Listeria Monocytogenes? Creamy
Undercooked ground meat can cause...? E.Coli
Clostridium Botulinum can cause...? Paralysis
Eating raw chicken or eggs can lead to...? Salmonella
Cramps, diarrhea, nausea and headaches are common ____ of a food borne illness. Symptoms
___ your hands, vegetables and work space can prevent food borne illnesses. Washing
Avoiding cross contamination can help ___ food borne illnesses. Prevent
If you have clostridium botulinum you should go see the...? Doctor
Consuming soil, dust or crops can cause clostridium...? Perfingenes
Fully ___ all meats can help prevent food borne illnesses. Cooking
Drinking unpasteurized milk can cause campylobacter...? Jejuni
E. Coli can cause ___ diarrhea Bloody
Foods will begin to grow bacteria after ___ hours of being left out. Two
The food ___ zone is between 4 degrees Celsius and 60 degrees Celsius. Danger
Small children and elderly people are more ___ to food borne illnesses. Prone
Food borne illnesses can last up to a...? Week
Never eat from a ___ that is bulging or expired. Can
A common name for food borne illness is food...? Poisoning
You can get a food borne illness by eating ___ food. Contaminated

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

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 Crossword

Type
Crossword
Description

You should always keep cupboard and oven doors _______ when not in use. closed
clean up spills _____________. immediately
Keep pot _______ turned in. handles
never use ________ equipment near water. electrical
do not use electrical equipment if the cords are _______. frayed
Store _________ products out of reach from children. hazardous
When selecting a knife, make sure you choose the _______ size. correct
make sure you wash ______ first utensils
you should use a ______ spoon to stir food cooking on the stove. wooden
always use __________ when handling hot objects. oven mitts
keep ________ materials away from heat sources flammable
make sure you wash your _______ before cooking hands
make sure you wash __________ before cutting whole melons thoroughly
food at the temperatures 16-60 degrees celsius are in the ____________. danger zone
if there is a grease fire you use _________ to put it out. baking soda
sharp objects and knives should be stored __________ to prevent cuts separately

Food Handler Crossword

Type
Crossword
Description

How much bleach per one gallon? One Teaspoon
After you handle trash or garbage you should? Wash Hands
If you eat food that has unsafe germs you could get? Food poisoning
41 degrees to 140 degrees is the ___ ___? Danger Zone
To kill germs you? Sanitize
What is found in dairy, poultry, and eggs and can cause serious illness? Salmonella
You should wash your hands before putting these on? Plastic Gloves
When working you should wear a ___ net. Hair
___ causes food borne illness. Bacteria
Tiny worms that live in fish and meat are called ___? Parasites
Rat baits and chemicals are ___ and should be kept away from food. Chemicals
Reheated foods, stuffed meats and poultry should be cooked at ___? One Sixty Five
Is a disease you can get by eating worms in pork that was raw or uncooked. Trichinosis
Found in raw or uncooked ground meats E.Coli
In Oregon you only have __ hours to thaw foods. Six
In Oregon you must have your food at ___ degrees in two hours. Seventy
You should heat food very quickly when its being ___? Reheated
Do not thaw food at room temperture or in ___ water. Warm
___ packages or Jelly, candy or sugar can be reserved. Unopened
When hand washing dishes you have to 1)Scrape 2)Wash 3)___ 4)Sanitize 5)Air Dry Rinse
When Commercial dish washing you have to 1)Scrape 2)___ 3)Air Dry Load
Liquids in foods that a sick person touches is called a ___? Virus
A virus a person can have without knowing is called ___? Hepatitas A
Cut large toasts and turkey into pieces no larger than ___? Four pounds
___ only when on break and wash your hands thoroughly when done? Smoke
___ and clothes need to be cleaned and neat. Aprons
If you have loose bowels you need to talk to manager and go___? Home
A sanitizer (state checker) will ___ the sanitize bowl first. check
After eating you ___ to wash your hands Need

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

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

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