Type
Crossword
Description

How many does it take to have a foodborne-illness outbreak two
A disease transmitted to people by food foodborne illness
Ready-to-eat food is also known as ____ food TCS
These group of people include preschool-age children, elderly people, and people with compromised immune systems high risk
Food is not held or stored at the correct temperature is called time temperature abuse
Pathogens can be transferred from one surface or food to another is cross contamination
Food requiring time and temperature control for safety is TCS food
A severe allergic reaction that can lead to death Anaphylaxis
Is a protein in a food or ingredient that some people are sensitive to food allergen
The acronym for the food defense program ALERT
Pathogens are a threat to food. They are a __________ contaminant. biological
_______ contaminants can be used incorrectly and my come in contact with food. They include cleaners, sanitizers, and polishes. chemical
Foreign objects such as fish bones in fillets are what type of contaminant? physical
We must make sure that allergens are not transferred from food or food-contact surfaces containing an allergen to the food being served. This is called? cross contact

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. illness
A Foodborne__________, is an incident in which two or more people experience the same illness symptoms after eating a common food. outbreak
___________ or other microorganisms that have contaminated food cause most food borne illness. bacteria
The temperature ________________ is between 41 degrees F to 140 degrees F. danger zone
A foodborne illness can result from a harmful ________ getting into a food that is then eaten by a person. chemical
_________ are another potential source of contamination metals
___________ contaminated include dirt, hair,nail polish flakes, insects, broken glass, and crockery, nails, staples, metal, or plastic fragments, and buts physical
To prevent foodborne illness, foodservice personnel must follow procedures for good personal ___________ hygiene
The temperature danger zone is between _____ degrees to 140 Degrees 41
___________-temperature relationship problems occur because, food is not stored, prepared, or held at required temperatures Time
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. Cross
the ___________ method is used most often unless a thermometer cannot register a temperature of 32 degrees F (0 degrees C) ice point
______________ method may be less reliable than the ice-point method because of variation due to high altitude Boiling point
An easy way to determine if hands are rubbed and lathered for 20 seconds is to sing one verse of______________________ Old Mcdonald
cuts, burns, or any kind of break in the skin could harbor harmful__________ that can contaminate food and cause a foodborne illness microorganisms
________ to food cross contamination happens when harmful microorganisms from one to such as unwashed produce, contaminate other foods. food
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 Equipment
Foodservice ___________ are responsible for learning about food safety and following food safety requirements and guidelines employees
The foodservice __________ is responsible for knowing and implementing the state and local public health department regulations regarding food sanitation and safety manager
The 3 main________ illnesses are Biological, Physical and Chemical foodborne
The harmful microorganisms called ___________ can come from a variety of sources pathogens
__________- spreading pest, such as cockroaches, flies or mice which are attracted to food preparation areas, may contaminate food, equipment, or device areas. Disease
_________ spread organisms from their bodies to food by unclean hands, coughing, sneezing. People
____________ facilities and equipment may spread harmful organisms to people of food Unsanitary
___________ microorganisms may contaminate food during preparation and serving Harmful
The ______ primary ways of preventing foodborne illness are practice good personal hygiene, control time and temperature of foods, and prevent cross contamination three

safety & sanitation Word Search

Type
Word Search
Description

room temperature
temperature danger zone
biological
chemical contaminant
cleaning
contaminant
contaminated food
critical control point
critical limit
cross contamination
equipment
food contact surface
food handling
foodborne illness
HACCP
hazardous foods
holding
holding unit
microorganism
parasite
pathogen
personal hygiene
physical contaminant
sanitation
sanitizing
thermometer
thermostat
transmit
utensils
virus

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 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 Crossword

Type
Crossword
Description

Temperature Time Control TTC
41 degrees fahrenheit -135 degrees fahrenheit Temperature Danger Zone
You should not wear ________ in the kitchen. jewelry
What is the first step in washing dishes? wash
What is the second step in washing dishes? rinse
What is the third step in washing dishes? sanitize
Before every task make sure that your hands are ________. clean
Employees should always have good _________. hygiene
After every task, employees should change what? gloves
When cooking or preparing different foods, keep utensils and surfaces clean and/or separate to prevent __________ _________. cross contamination
How many inches should food be stores off of the ground? six
Employees must always wear an ________ in the kitchen. apron
Follow the correct safety procedures to prevent the growth of _______. pathogens
Make sure the thermometer is always correctly __________. calibrated
Any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food. foodborne illness
If a chemical is transferred into a new container, be sure to add a ________. label
Always be sure to clean and sanitize the necessary items in the kitchen if someone has an _______. allergy
Always cook for to the correct __________. temperature
_____________ of food should always be separate from ___________ of chemicals. storage
TCS foods have a ________ of seven days. shelf life
___ __________ have a shelf life of seven days. TCS foods
The Food and Drug Administration FDA
When chemicals are stored, a ________ should always be present. safety data sheet
Employees nails should be free of ____________. nail polish
First in, first out. FIFO

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

Food Safety and Sanitation Vocab. Crossword

Type
Crossword
Description

Clean, separate, cook, chill to prevent foodborne illnesses Bac guidelines
Foodborne illness linked to undercooked poultry and eggs, human intestinal tract, and dairy Salmonella
Foodborne illness linked to pork and wild game trichinosis
Illness causing microorganisms Pathogens
When chemicals come in contact with food chemical contaminant
Occurs when microorganisms are transferred from one food or surface to another cross contamination
Illness carried or transmitted to people by food foodborne illness
The most deadly foodborne illness linked to swollen or dented cans,vacuum packed food, and soil Clostridium botulinum
method of stock rotation in which products are shelved based on their use-by or expiration dates, so oldest products are used first First in first out
poisons produced by pathogens, plants or animals. Some occur in animals as a result of their diet toxins

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

ServSafe Chapters 1 & 2 Crossword

Type
Crossword
Description

Biological, Chemical, or Physical Contaminant
food most likely to become unsafe TCS
inspects meat, poultry, and eggs USDA
harmful microorganisms are called pathogens
food, acidity, time, temperature, oxygen, moisture fattom
require a living host to grow viruses
yeast, mold, mushrooms fungi
assure, look, employees, reports, threat ALERT
a protein in a food or ingredient that some people are sensitive to allergen
a severe allergic reaction than can lead to death anaphylaxis

Food Safety and Sanitation Crossword

Type
Crossword
Description

Foodborne illness linked to pork and wild game Trichinosis
Clean, separate, cook, chill to prevent foodborne illnesses BAC guidelines
Foodborne illness linked to soil and meat products Clostridium perfringens
The most deadly foodborne illness linked to swollen or dented cans, vacuum packed food, and soil Clostridium botulinum
Occurs when microorganisms are transferred from one food or surface to another Cross contamination
Illness carried or transmitted to people by food Foodborne illnesses
Illness causing microorganisms Pathogens
When chemicals come in context with foods Chemical contaminant
Poisons produced by pathogens, plants, or animals Toxins
Foodborne illness linked to undercooked poultry and eggs, human intestinal tract, and dairy Salmonella