Puzzles and worksheets similar to World Food Safety Crossword

__________ is a virus commonly associated with raw chicken
How long should you wash your hands
Which virus is the most common in the US
how soon after do most food borne illnesses show effects
__________ Is the most deadly foodborne illness
what is the minimum that you can do to prevent virus spreads
why do some restaurants use different colored cutting boards
why are dented cans dangerous
Where do you stick the thermometer in to the food
Why do you wash your hands

The ______________ ________________ on a clothing label must always equal 100%.
The temperature range at which bacteria multiply quickly and can cause foodborne illness.
The ___________________________ on a piece of clothing tells you how to care for your clothes.
We made Fettucine____________________ in class.
Liquid measurements should always be checked at _____________ ________________.
Brown sugar should be __________________ ________ to be considered an accurate measurement.
A guide that tells you how to make a food.
The 2 T's to be mindful of with food safety.
A stitch used to decorate around blankets.
A stitch used to hem your clothing.
The very first knot you make before sewing.
3 teaspoons equal one __________________________________
One cup is equal to how many ounces?
Which ingredient should be stirred and spooned in to a measuring cup?
What should you do to prepare your oven before using it?

Trade name for Glutaraldehyde
Process starts in the OR
The number of microbes/amount of organic debris on an object at any given time
Appropriate for use on animate surfaces
Study of invertebrates
Most important factor in a ST's role of preventing SSI's
Inanimate objects that harbor microorganisms that contribute to environmental contamination
Process involves immersion, rinsing and drying
Multiplication of organisms in tissues of a host
The body's first natural line of defense
Process of binding minerals in the cleaning solution
Used to confirm sterilization
Has filters and removable locking devices
Organisms that are either unicellular or multicellular
Following of moral or ethical principles
The ease of liquid and gas passing through something
The study of fungi
Nonliving particles that rely on the host cell for survival to cause disease
Proteinaceous, non-living, infectious particle
Free of all microorganisms including spores
Contamination caused by passage of microorganisms through a sterilized package

Cross contamination
Foodborne illness
Pest control
Temperatures
food safety
Handwashing
Sanitation
Baceteria
Parasites
Moisture
Servsafe
Hygiene
Viruses
gloves
Toxins
HACCP
Fifo
FDA

pathogens
6 inches
every 4 hours
chemicals
FAT TOM
food alleriges
keep cool
HACCP plan
165 degree
Hepatitas A
41-135
toxic-metal poisoning
Time and Temperature
cross- contamination
host
mold
prepping food
salonella typi
washed, rinsed, and santize
take off apron
155 degree
microorganisms
yeast
foodborne illness

temperature danger zone
critical control point
physical contaminant
chemical contaminant
food contact surface
cross contamination
contaminated food
foodborne illness
personal hygiene
room temperature
critical limit
hazardous foods
food handling
microorganism
holding unit
biological
contaminant
sanitizing
thermometer
equipment
sanitation
thermostat
parasite
pathogen
transmit
cleaning
utensils
holding
virus
HACCP

Clostridium perfringens
temperature danger zone
critical control point
Staphylococcus aureus
chemical contaminant
food contact surface
physical contaminant
cross contamination
contaminated food
foodborne illness
personal hygiene
room temperature
hazardous foods
Campylobacter
food handling
microorganism
contaminant
biological
Salmonella
sanitizing
Norovirus
parasite
pathogen
Physical
utensils
HACCP

the intentional use of biological agents
substances that make food unfit for use
sickness caused by eating food that contains a harmful substance
living creatures that are only visible through a microscope
the prevention of illness through cleanliness
a proven technique to keep your hands clean
a practice to keep yourself clean
when harmful bacteria is spread from one food to another
the temperature of the inside of food
moisture loss caused when food is improperly packaged or stored in the freezer to long
foods that the FDA has determined is generally recognized as safe
the process of exposing food to high-intensity energy waves
the immediate removal of a product from store shelves
poisons
protected cells that develop into bacteria under the right condition
temperature danger zone
spoilage due to the breakdown of fats
what is the EPA
hazard analysis and critical control point
maximum safe level for a certain chemical in the human body

A Foodborne________, commonly referred to as food "poisoning" is a disease carried to people by food or water.
A Foodborne__________, is an incident in which two or more people experience the same illness symptoms after eating a common food.
___________ or other microorganisms that have contaminated food cause most food borne illness.
The temperature ________________ is between 41 degrees F to 140 degrees F.
A foodborne illness can result from a harmful ________ getting into a food that is then eaten by a person.
_________ are another potential source of contamination
___________ contaminated include dirt, hair,nail polish flakes, insects, broken glass, and crockery, nails, staples, metal, or plastic fragments, and buts
To prevent foodborne illness, foodservice personnel must follow procedures for good personal ___________
The temperature danger zone is between _____ degrees to 140 Degrees
___________-temperature relationship problems occur because, food is not stored, prepared, or held at required temperatures
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.
the ___________ method is used most often unless a thermometer cannot register a temperature of 32 degrees F (0 degrees C)
______________ method may be less reliable than the ice-point method because of variation due to high altitude
An easy way to determine if hands are rubbed and lathered for 20 seconds is to sing one verse of______________________
cuts, burns, or any kind of break in the skin could harbor harmful__________ that can contaminate food and cause a foodborne illness
________ to food cross contamination happens when harmful microorganisms from one to such as unwashed produce, contaminate other foods.
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
Foodservice ___________ are responsible for learning about food safety and following food safety requirements and guidelines
The foodservice __________ is responsible for knowing and implementing the state and local public health department regulations regarding food sanitation and safety
The 3 main________ illnesses are Biological, Physical and Chemical
The harmful microorganisms called ___________ can come from a variety of sources
__________- spreading pest, such as cockroaches, flies or mice which are attracted to food preparation areas, may contaminate food, equipment, or device areas.
_________ spread organisms from their bodies to food by unclean hands, coughing, sneezing.
____________ facilities and equipment may spread harmful organisms to people of food
___________ microorganisms may contaminate food during preparation and serving
The ______ primary ways of preventing foodborne illness are practice good personal hygiene, control time and temperature of foods, and prevent cross contamination

cross-contamination
pathogens
41-135
FAT TOM
every 4 hours
Time and temperature
host
keep cool
6 inches
Hepatitas A
chemial
Food allergies
toxic-metal poisoning
take off their apron
155 degree
prepping food
165 degree
washed, rinsed, and santize
HACCP plan
salmonella typli
foodborne illness
Mold
microorganisms
yeast