Type
Crossword
Description

What does the second 'T' in FATTOM stand for? Time
This bacteria lives only in humans, linked with Ready-to-eat food and beverages Salmonella Typhi
This FDA identified virus is often transferred to food when infected food handlers touch food with fingers contaminated with feces Norovirus
This contaminant is found when natural objects are found in food such as bones in fish fillet Physical
A form of biological contamination Pathogens
A protein in a food or ingredient that some people are sensitive to Food Allergen
___________ are an important tool used to identify allergens in the products that you purchase Food labels
Milk, eggs, fish, peanuts, soy, wheat, shellfish, and tree nuts are identified as what ? The Big eight allergens
The symptom of foodborne illness when the skin and eyes turn yellow is called Jaundice
The FDA claims that there are over ______ kinds of bacteria, viruses, parasites, and molds that can occur in food and cause a foodborne illness Forty
Many farm animals carry this bacteria Nontyphoidal Salmonella
They require a living host to grow Viruses
Many types of illnesses can occur from eating ________ toxins seafood
Terrorist, disgruntled staff, vendors, and __________, may try and tamper with your food to contaminate it Competitors

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

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

ServSafe Crossword Puzzle

Type
Crossword
Description

________ needs six conditions to grow. Bacteria
Includes yeasts, molds, and mushrooms. Fungi
A contaminant that food can become contaminated when objects get into it. Physical
A protein in a food or ingredient that some people are sensitive to. Food Allergen
An important tool used to identify allergens in the products that you purchase. Food Labels
The most important way to prevent bacteria from causing a food-borne illness is to control.... Time and Temperature
This virus is mostly found in the feces of people infected with it. Also linked with ready-to-eat food and shellfish from contaminated water. Hepatitis
______ cannot be destroyed by cooking or freezing. Toxins
They require a living host to grow. Viruses
Bacteria, Viruses, Parasites, and Fungi are types of..... Pathogens
______ comes from raw and under cooked food, and contaminated produce. Shigella spp
The six conditions that bacteria use to grow is called.... FATTOM
A food borne symptom which causes they eyes and the skin to turn yellow. Jaundice
What does the "M" in FATTOM stand for? Moisture

ServSafe CrossWord Puzzle Word Search

Type
Word Search
Description

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

servsafe Word Search

Type
Word Search
Description

air dry
air gap
back flow
bacteria
biological
botulism
campylobacter
CDC
chemical
cross connection
cross contamination
ecoli
fattom
FDA
FIFO
foodborne illness
gloves
infections
IPM
labeling
listeriosis
nontyphodial salmonella
OSHA
parasite
PCO
physical
rinse
salmonella typhi
sanitize
servsafe
Shigella
spore
time temperature abuse
toxic
toxin
USDA
viruses
wash

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

ServSafe Crossword Puzzle

Type
Crossword
Description

Live in and on our bodies. Some keep us healthy and some cause illnesses. Bacteria
Most illnesses occur when people eat or drink contaminated food or water. Shigella spp
they are carried by human beings and animals viruses
this includes yeasts, molds, and mushrooms fungi
they are commonly associated with seafood wild game, and food processed with contaminated water, such as produce paracites
the six conditions required for the growth of foodborne pathogens FATTOM
Lives in only humans and carry the bacteria in their bloodstream and intestinal tract Salmonella Typhi
Poultry, eggs, meat, milk and dairy products are linked to it. Nontyphoidal Salmonella
One of the leading causes of foodborne illness. Often transmitted through airborne vomit particles. Norovirus
Commonly linked with ready to eat food, also with shellfish from contaminated water Hepatitis A

Servsafe Chapter 2: Forms of Contamination Word Search

Type
Word Search
Description

treenuts
peanuts
soy
wheat
shellfish
fish
eggs
milk
symptoms
norovirus
hepatitis A
shigella
salmonella typhi
jaundice
physical
chemical
biological
yeast
mold
fungi
parasite
fecal oral contamination
virus
spores
water activity
temp danger zone
bacteria
microorganisms
toxins
allergens
FATTOM
pathogens

Forms of Contamination Crossword

Type
Crossword
Description

what is one way contaminants are transfered? cross-contact
bacteria, viruses, parasites, and fungi are harmful microorganisms that are called pathogens, which is what type of contamination? biological
one of the 5 most common foodborne illness symptom vomiting
The six conditions bacteria needs in order to grow FATTOM
how many weeks can a pathogen live? six
carried in blood & intestinal tract, severity of symptoms depends on health of person salmonella typhi
found in feces, high levels remain in feces for weeks after symptoms are gone shigella
found in intestines of cattle and people, small amounts make you sick e.coli
carried by humans and animals, need a living host, cannot row in food but can be transferred in food virus
found in feces of infected people, linked to shellfish in contaminated h2o hepatitis-A
associated w/ seafood, wild game, and food processed w/ contaminated h2o parasites
a fungi that causes an foodborne illness mushrooms

Forms of Cross Contamination Crossword

Type
Crossword
Description

Small, living organisms that can be seen only through a microscope. Microorganisms
This bacteria lives only in humans, linked with ready to eat foods & beverages. Salmonella Typhi
___________ are not destroyed by normal cooking temperatures. viruses
A form of biological contamination that cause most food borne illnesses. Pathogens
What is a common physical contaminant in fish fillet? Bones
A protein in a food or ingredient that some people are sensitive to. These proteins occur naturally. Food allergen
What is an important tool used to identify allergens in the products that you use to purchase? Food labels
_________ require a host to live and reproduce. parasites
The presence of harmful substances in food. Contamination
Include yeasts, molds, and mushrooms fungi
What law requires products to identify the Big Eight allergens on an ingredient label? Federal
What is the abbreviation for conditions for bacteria to grow? FATTOM
How should waiters identify allergen special orders? Mark
What should be done if a product is suspected of cross contamination? Segregate product
What acronym is used to help you identify the points in your operation where food is at risk? ALERT
What is a simple mistake that can result in a contamination? Person to person
What is one of the most contagious viruses besides hepatitis A? Norovirus
Who should be aware of all the food allergens in a menu? staff
How many food items are commonly identified as food allergens? eight
Where is bacteria that cause food borne illness most likely found? Fecal Matter