WORD FINDER Word Search
Type
Word Search
Description

nitrofurantoin
contaminated
sphere-shape
tenderness
pathogens
confusion
bacteria
ecoli
fever
water
pain

Chapter 2 ServSafe Crossword Puzzle

Chapter 2 ServSafe Crossword Puzzle
Type
Crossword
Description

Bacteria needs six conditions to grow. What is the abbreviation for them?
This bacteria is linked to ready-to-eat foods and beverages
This bacteria is linked to poultry and eggs, meat, and dairy products
Foods that are easily contaminated by hands, such as salads containing TCS food is linked to which bacteria?
Raw or undercooked ground meat is linked to this bacteria...
This virus can contaminate water and many types of food and is linked with ready-to-eat foods.
This virus is similar to Hepatitis A
are commonly associated with seafood, wild game, and food processed with contaminated water, such as produce.
Most foodborne illnesses are caused by pathogens, a form of what contamination?
You need to call the poison control number if you eat/drink something with this contaminant in it.
Make sure that products you reiceive are from safe....
You will have this symptom if you eat something you are allergic to.

SERVSAFE CROSSWORD PUZZLE

SERVSAFE CROSSWORD PUZZLE
Type
Crossword
Description

An immersion probe is an example of a
Hazards that make food unsafe are biological, physical and
Reduces pathogens on a surface to safe levels.
The first-in, first-out system is known as this
Four types of pathogens that can contaminate food and cause foodborne illness are bacteria, viruses, fungi and
The ice-point method or boiling-point method is used to do this
Visible soil
Worn when handling ready to eat foods
Tiny, harmful lifeforms that cannot be seen, touched or smelled are known as
Total seconds needed to properly wash hands
Bacteria needs six conditions to grow. What is the abbreviation for them?
This bacteria is linked to poultry and eggs, meat, and dairy products
This bacteria is linked to ready-to-eat foods and beverages
Raw or undercooked ground meat is linked to this bacteria...
. Foods that are easily contaminated by hands, such as salads containing TCS food is linked to which bacteria?

FACS Lesson 4 Food Borne Illness terms Crossword

FACS Lesson 4 Food Borne Illness terms Crossword
Type
Crossword
Description

living single celled microorganisms; with the right conditions they double every 20 minutes
government agency concerned with the cause, spread and control of disease (abbreviation)
presence of pathogenic microorganisms or harmful substances in food
transfer of harmful microorganisms from a contaminated food or other source to food
water has been removed from these
bacteria which can cause digestive illness, possible fatal; contaminants are undercooked hamburger and unpasteurized milk or juice
disease caused by pathogenic microorganisms in food
time from exposure to development of symptoms
exposing food to controlled levels of ionizing waves to kill harmful substances
disease caused by bacteria which can cause septicemia, meningitis and can be fatal
a very small life form, invisible to the naked eye
some are used in production of cheese, but others can cause food spoilage or poisonous substances that cause illness
this is often called the cruise-ship bug; causes flu-like symptoms and is easily spread
disease-causing
smaller than bacteria;don't replicate in food
single celled organism, can be used to make bread but can cause spoilage
measure of the acidity or alkalinity of a substance

Sanitary Food Handling Crossword

Sanitary Food Handling Crossword
Type
Crossword
Description

When food enters temperature range from 41 F to 135 F.
capable of producing food-borne illness
foods that will not make you sick or hurt you when you eat them
measurement of the amount of moisture available in food
an illness that results from eating contaminated foods
multi-celled organisms that reproduce on their own and need a host
biological hazard that can cause illness when they invade a cell
an agent which has the potential to cause harm to a vulnerable target
a type of parasitic worm
fish having high amounts of this should avoided
using heat or chemicals to reduce the number of pathogens on a surface to safe levels
a process involving restricting access of pests, disposing of waste properly and using pesticides
disease-causing organism
contamination caused by introducing disease-causing substances directly to food
always keep this clean and sanitized
single-celled or multi-celled organism that can be beneficial or cause a food-borne illness
to use again
a bacteria found in the intestines of humans and other animals

Food Safety Word Scramble

Food Safety Word Scramble
Type
Word Scramble
Description

grooming
physical hazard
cleaning
hazardous foods
cross contamination
thawing
e coli
fungi
pathogens
waste
pest
chemical hazard
disposal
hygiene
gloves
danger zone
sanitizing
bacteria
fat tom
food
safe foods
shigella
viruses
salmonella
direct contamination

ServSafe CrossWord Puzzle Word Search

ServSafe CrossWord Puzzle Word Search
Type
Word Search
Description

potential hazardous food
temperature danger zone
Time temperature abuse
foodborne infecation
Cross contamination
Foodborne illness
Ready to Eat Food
Personal hygiene
water activity
microoganisms
contamination
FDA Food Code
Flow of Food
pathogens
parasite
bacteria
FAT TOM
yeast
spore
fungi
virus
mold
PH

Chapter 2 Forms of Contamination Crossword

Chapter 2 Forms of Contamination Crossword
Type
Crossword
Description

Yellowing of the skin and eyes.
I am often transferred when equipment is contaminated by feces.
____ includes yeasts, molds, and mushrooms.
I am a symptom of a foodborne illness.
I am found in feces of people and cooking me will not destroy me.
41 degrees to 135 degrees is known as the _____ danger zone.
Similar to an itchy rash.
People with typhoid fever carry me in their bloodstream.
Bacteria grows best in food that has high ____.
I can be found in the intestines of cattle.
What helps bacteria grow using nutrients.
The amount of _____ available in food for this growth is called water activity.
Many farm animals carry me naturally.
You must limit me so that bacteria doesn't grow on food.
Not all bacteria need me to grow.
I am part of the "Big Eight Allergens".
Flies can transfer me from feces to food.
_____ are an important tool used to identify allergens in the products that you purchase.

Introduction to Microbiology Crossword

Introduction to Microbiology Crossword
Type
Crossword
Description

Living orgnisms invisible to the naked eye
Study of viruses
Study of fungi
Requires oxygen to grow
Grows in an oxygen free environment
Bacteria that grows with or without oxygen
Microorganisms capable of producing disease
Harmless microorgnisms with their normal environment
Shape of Coccus
Rod shape bacteria
Formed under conditions of nutritional depletion, capable of surviving adverse conditions
Smaller than bacteria and are completely reliant on the host cell for survival
Reside on the surface of the skin and are easily removed by washing
Live in the cracks and crevices of the skin
Apparently healthy person who harbors and can transmit a pathogenic organism
Soiled by a microorganism
Particle of moisture which carries microorganisms
Special percautions taken to prevent transmission of microorganisms from specific body substance
Severe toxic febrile state resulting from infection with Pyogenic microorganism
Free of microorganisms and spores
E Coli is an example of what type of flora
An aerobic gram-positive bacilli
Pseudomonas Aeruginosa is an example of an aerobic gram-____ bacilli
Clostridium _____ is an example of an anaerobic gram-positive bacteria
This is transmitted through percutaneous or permucous in blood, serum, and other body fluids
Coexists with Hepatitis B
This can normally be found in the oral cavity, digestive tract and vagina
These are hospital acquired infections that occur in about 35% of all surgical patients
Most postoperative infections result from seeding by this type of microorganism

Food & Safety Crossword

Food & Safety Crossword
Type
Crossword
Description

A cup marked in graded amounts, used for measuring liquid ingredients in cooking.
Keeping work areas free from dirt or bacteria.
This is a type of bacteria found in contaminated water.
This is a safe and quick way for thawing frozen food.
This is used to check the temperature of meat to make sure it is all the way cooked.
Use these to take out hot cookware from the oven.
Foods that can become unsafe or spoil easily if not refrigerated or frozen.
Home canning that is incorrectly processed
Is a another name for a frying pan.
Found in milk and dairy products, and becomes contaminated when humans do not wash hands.
When food is left at room temperature for too long, usually with meats and mayo salads.
This tool is usually made of narrow metal strips or wires attached to a handle
Tiny living creatures visible only through a microscope.
The process by which bacteria are unintentionally transferred from one substance to another.
Keeping yourself clean.
Cooking food at a safe internal temp.
Found in soft cheese, hot dogs and deli meat.
This a durable board on which to place material for cutting.
Used for cutting bread.
Used to get vegetables out of a heated pot.

Infection Control & Pathogens Word Search

Infection Control & Pathogens Word Search
Type
Word Search
Description

Mode of Transmission
Standard Precautions
Chain of Infection
Infection Control
Susceptible Host
Portal of Entry
Portal of Exit
Opportunistic
Microorganism
Chemical Bath
Sterilization
Contaminated
Disinfectant
Handwashing
Rickettsaie
Endogenous
Antisepsis
Reservoir
Exogenous
Anaerobic
Infection
Autoclave
Pathogen
Spirilla
Helminth
Protozoa
Bacteria
Sterile
Aerobic
Goggles
Bacilli
Fomite
Gloves
Sepsis
Gowns
Cocci
Fungi
Virus
Mask
MRSA
PPE
VRE