Type
Word Search
Description

beardnet
calibrating
critical
diarrhea
ecoli
fever
foodsafety
handwashing
hepatitis
illness
jaundice
logs
norovirus
outbreak
restrictions
salmonella
shigella
thermometer
vomiting

Servsafe word search

Type
Word Search
Description

Ready to eat foods
FDA
CDC
OSHA
biological hazard
chemical hazard
cross contamination
E coli
Fat Tom
HACCP
hepatitis A
Norovirus
Parasites
physical hazard
poor personal hygiene
salmonella
salmonella typhi
shigella
TCS foods
time temperature abuse

Serve Safe Chapter1-4 Word Search

Type
Word Search
Description

candy
immersion probes
bimetallic thermometer
flow of food
single use gloves
hepatitis A
food allergen
calibrate
norovirus
viruses
ecoli
salmonella
fat time
microorganism
shigella
department of agriculture
Food drug administration
fad
tcs foods
cleaning
poor personal hygiene
cross contamination
physical
chemical
biological
high risk customers
food borne illness

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

Food Borne Illness Word Search

Type
Word Search
Description

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

Food Safety Word Search

Type
Word Search
Description

Bacteria
Chill
Consumption
Contaminate
Fatigue
Fever
Food poisoning
Foodborne illnesses
Health
Preparation
Safety
Separate
Temperature
Thermometer
Upset stomach
Virus
Wash

Food Borne Illness Word Scramble

Type
Word Scramble
Description

Foodborne Illness
Physical
Chemical
Biological
Salmonella
Escherichia
Norovirus
Shigella
Hepatitis A
Listeriosis
Camplyobacteriosis
Botulism
Staphylococcus Aureus
FAT TOM
TCS Foods
Temperature
Oxygen
Moisture
Prevention Depends on You
Viral Hazards

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

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

Chapter 2 Forms of Contamination Crossword

Type
Crossword
Description

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

National Public Health Week Word Search

Type
Word Search
Description

Toxoplasmosis
Escherichia Coli
Giardia
Rotavirus
Salmonella
HIV
Reproductive Health
Trichomoniasis
Gonorrhea
Yellow Fever
Influenza
Typhoid Fever
Meningitis
Rabies
Malaria
PPE
Hearing Protection
Handwashing
Food Safety
Prevention