Type
Word Search
Description

bacteria
CATTLE
CONTAMINATED
diarrhea
E COLI
intestines
MEAT
pneumonia
processed
SLAUGHTERED
Toxin
urinary tract infections

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

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

Food & Safety Crossword

Type
Crossword
Description

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

Food Borne Ilnesses Crossword

Type
Crossword
Description

What type of food can cause staphylococcus aureus? Canned
What type of food can cause Listeria Monocytogenes? Creamy
Undercooked ground meat can cause...? E.Coli
Clostridium Botulinum can cause...? Paralysis
Eating raw chicken or eggs can lead to...? Salmonella
Cramps, diarrhea, nausea and headaches are common ____ of a food borne illness. Symptoms
___ your hands, vegetables and work space can prevent food borne illnesses. Washing
Avoiding cross contamination can help ___ food borne illnesses. Prevent
If you have clostridium botulinum you should go see the...? Doctor
Consuming soil, dust or crops can cause clostridium...? Perfingenes
Fully ___ all meats can help prevent food borne illnesses. Cooking
Drinking unpasteurized milk can cause campylobacter...? Jejuni
E. Coli can cause ___ diarrhea Bloody
Foods will begin to grow bacteria after ___ hours of being left out. Two
The food ___ zone is between 4 degrees Celsius and 60 degrees Celsius. Danger
Small children and elderly people are more ___ to food borne illnesses. Prone
Food borne illnesses can last up to a...? Week
Never eat from a ___ that is bulging or expired. Can
A common name for food borne illness is food...? Poisoning
You can get a food borne illness by eating ___ food. Contaminated

Cattle Crossword

Type
Crossword
Description

mature male bull
mature female cow
young female heifer
casterated male steer
newborn cattle calf
group of cattle herd
scientific name for cattle bovine
calm, quiet, tame docile
calf meat veal
the time when a cow is pregnant gestation
the process of giving birth parturition
the first drink of nutrient rich milk colostrum
infection of the cows udder mastitis
gradually taking a calf away from its mother weaning
hay, grain, or anything cut for fresh animal feed roughage
animal sent away to be slaughtered cull
where steers are sent lastly to be fattened up before processing feedlot
breed of cattle from the king ranch santagertrudis
breed of cow that is made from angus and brahman brangus
most popular breed of beef cattle in the US angus
breed of cow that produces the most milk holstein
breed of cow with the highest milkfat percentage jersey
a rancher who produces cows and baby calves that will eventually be processed for meat cowcalfproducer

Forms of Contamination Crossword

Type
Crossword
Description

Pathogens are a form of this contamination, found naturally in food Biological
Requires a host to live and reproduce Parasites
Lives only in humans, found in ready to eat food and beverages Salmonella Typhi
Carried naturally in farm animals and linked with poultry, eggs, meat, dairy products, and produce Nontyphoidal Salmonella
Found in the feces of humans Shigella spp
Conditions for bacteria to grow FATTOM
Found in the intestines of cattle E coli
Linked to ready-to-eat food and shellfish from contaminated water; found in feces of infected humans Hepatitis A
Transferred to food via infected food handlers touching food or equipment Norovirus
Yeasts, molds, and mushrooms Fungi
Contaminates consisting of cleaners, sanitizers, polishes, perfumes, lubricants etc Chemical
Contaminates consisting of bones, metal shavings, fingernails, glass, dirt, etc. Physical
A protein in a food or ingredient that some are sensitive to Allergen
Characterized by nausea, hives, swelling, itchy rashes, abdominal pain, wheezing Allergic Reaction

Communicable Diseases Word Search

Type
Word Search
Description

pandemic
epidemic
inflammatory response
vaccine
antibody
lymphocyte
immunity
antigens
phagocytes
immune system
hepatitis
tuberculosis
strep throat
pneumonia
influenza
common cold
airborne
contaminated
contact
pathogens
vector
toxins
bacteria
virus
infection
communicable disease

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 and Nutrition Crossword

Type
Crossword
Description

A food poisoning that you receive symptoms 4-36 hours after contact. (Symp. Double vision, inability to swallow, speech difficulty, paralysis of Respiratory system.) Botulism
A food poisoning caused by bacteria on poultry, cattle and sheep. Contaminated meat and milk. Campylobateriosis
A food poisoning that mostly affects pregnant women, elderly, impaired immune system. Can cause fetal and infant death Listeriosis
A food poisoning caused by failure to keep food hot and effects you 8-12 hours after eating. Perfringens
A food poisoning caused by humans. It is caused by humans that don't wash their hands then handle milk and dairy products. Shigellosis
A food poisoning caused by contaminated meat that most likely happened during slaughter. Mostly found in ground beef. E-coli
A food poisoning caused by food left out at room temp for too long. Staphylococcal
The range of temperatures at which most bacteria multiply rapidly-- between 40 degrees and 140 degrees Fahrenheit. Danger Zone
Cleanliness, keeping yourself clean. Personal Hygiene
The transfer of harmful bacteria from one food to another. Harmful bacteria can also be transferred to food from another source, such as hands. Cross-Contamination
Food that contains harmful bacteria. Contaminated food
Sickness caused by eating contaminated food, sometimes called food poisoning. Food-borne illness
Cuts breads and cakes. Serrated Knife
Another word for fry pans. Skillets
Used to measure liquid or dry ingredients Measuring spoon
Following practices that help prevent food-borne illness and keep food safe to eat. Food Safety
An ingredient list that is a quick reference to determine if ingredients are on hand and listed in order of use in recipe. Step;by;step method follows ingredient list. Standard Recipe
This recipe format has a step;by;step method. Checking ingredients for availability is not as convenient as they are placed in recipe within directions. Active recipe
A recipe written in paragraph form giving the ingredients along with the method of combining them. Narrative recipe
Avoid damage to cords. Electricity

Introduction to Microbiology Crossword

Type
Crossword
Description

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