food hygiene Crossword
Type
Crossword
Description

a tpye of food hazard that includes hair, fingernails and metal fragments
a world renound Food Safety System developed by NASA
you cant always smell, see or taste this in some foods
foods that are high risk from food poisioning bacteria , are said to be P_______ H__________ foods
a type of biological food poisioning bacteria , found in the gut of animals
transfer of bacteria from one place to another in food preparation areas
this practice is better than a cure
temprature D______, Z______
These can be chemical , phsyical or biological
reduce bacteria to an accetpable level, through heat or chemical methods
remove visiable dirt or grime
enviromental health officers check that food premises are S____
is important to wash your _______ between jobs in the kitchen and in the bar
hard to kill bacteria that can stand high tempratures , require 120 c to kill

Chapter 1 Food Safety Crossword

Chapter 1 Food Safety Crossword
Type
Crossword
Description

Food safety involves activities, standards and procedures necessary to keep foods from becoming__________ Pg 3
_________foods are foods that a won't make you sick or hurt when you eat them. Pg 4
Food contamination may be either biological or ________________Pg 4
Living organisms found in or on foods that can make us sick are called ________hazards. pg 4
There are four basic types of biological hazards: Bacteria, Viruses, _______and Fungi. Pg 5
______are single-called organisms that can live in food or water and also on our skin and clothing. Pg 5
A ______is an example of a fungus. Pg 6
The living cell that a virus invades is called the ____. Pg 6
______are a type of parasite often found in pork and wild game meats. Pg 6
Hair, food packaging, or a bandage are examples of _____hazards you can find in food. Pg. 6
Bug sprays, cleaning compounds and fertilizers are examples of _____hazards found in food. Pg. 6
A course in food safety that teaches food handlers safe practices is called a ______certification. Pg 7
Botulism is a bacteria found in ______foods. Pg 8
E. Coli is a bacteria most often found in raw and uncooked ground ______. Pg 8
______is a bacteria found in eggs, poultry and shellfish. Pg 8
A virus found in shellfish from polluted water is called _________A. Pg 8
The "T" in FAT TOM stands for time and _______ Pg 10
Temperatures from 41 to 135 degrees are in the range called the ______zone. Pg 11
Aw is the abbreviation for _____activity and is the amount of moisture available in a food. Pg 11
______contamination means that a disease-causing substances is introduced directly to a food. Pg 11
Cross-contamination occurs when a food that is safe, comes in contact with biological, ________, or chemical contmainants. Pg 21
To avoid cross-contamination, raw meat and raw _____should not be on the same work surface. Pg 22
Keeping yourself clean, well groomed and healthy is called personal _______. Pgs 13 & 15
One of the most important elements in keeping food safe is proper _____washing. Pg 13
Disposable _____prevent your bare hands from coming into contract with ready -to-serve food. Pg 14
A chemical hazard found in fish that is released in the air through industrial pollution is called _____Pg 16
Sanitizing means that you have used either _____or chemical to reduce pathogens to a safe level. Pg 16
Cleaning is a three-step process. You wash, _____and sanitize. Pg 16
Mice, flies, cockroaches and mosquitos are examples of ______Pg 14
The ___of food is the route food takes from the kitchen to the customer. Pg 21
Two types of perishable foods are those store in the refrigerator and those stored in the _____Pg 22
Flour, tea, sugar, rice and pasta are known as _____goods. Pg 22
FIFO stand for _____in, First out. Pg 22
32 _ 36 degrees Fahrenheit is the ideal storage temperature for meat and _____Pg 23
________should be kept between 36-40 degrees fahrenheit. Pg 22
There are three ways to thaw food: Refrigerator, under running water and the _______Pg 26
Keeping hot food in steam tables and cold foods in refrigerators until ready to serve is called _____food. Pg 27
The "A" in HACCP stand for ______Pg 31
Another name for a health inspection is called a food-safety _____Pg 30

safety & sanitation Word Search

safety & sanitation Word Search
Type
Word Search
Description

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

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?

Servsafe word search

Servsafe word search
Type
Word Search
Description

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

Food borne illnesses Crossword

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.
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

FOOD SAFETY Word Search

FOOD SAFETY Word Search
Type
Word Search
Description

Food Contact Surfaces
Cross Contamination
Corrective Actions
Control Measures
HAZARD Analysis
Critical Limit
Verification
Disinfectant
Temperature
Thermometer
Chemicals
Employee
Bacteria
HAZARD
HACCP
CCP

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.

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

Workplace Safety Crossword

Workplace Safety Crossword
Type
Crossword
Description

You must be 16 years old to work on a ___________ site
__________ hazards are germs that come from living things
Helps you learn the policies, rules, and procedures to help do your job safely
. Someone who works closely with you on a day-today basis and makes sure you follow safety rules
_____________ Health and Safety Act
A biological hazard often found in hospitals
Someone who helps other people and works without pay
What you do frequently to your hands before working with food
Things that should be followed in order to stay safe
Minor injury that could result from picking up heavy boxes
It is your ______________ to work safely and report hazards
Hand protection needed when working with food, chemicals, etc.
What you do when you don’t understand instructions or if you think your work is unsafe
To avoid a serious shock, this should never be mixed with water
Workplace ___________ Materials Information System (WHMIS)
Head protection
What you wear in a science lab to protect your eyes from chemicals

Food Safety and Sanitation Crossword

Food Safety and Sanitation  Crossword
Type
Crossword
Description

Also known as food poisoning
microscopic living organisms
impure
show signs of something
maintain cleanliness
To expect or prepare for
The spreading of harmful bacteria from one food to another
What can occur if foods are not wrapped properly?
foods that spoil easy
Food poisoning often is seen as..
Type of bacteria found in raw eggs
Organisms that feed on living things
Leftover soups, sauces, and gravy should be ___ before eating
Temperature range in which bacteria grow the fastest
You should never keep foods under the___?