Type
Crossword
Description

This crossword contains the following questions and answers:

How long can you keep ready to eat prepped food in house? seven days
How far above the floor should food be stored? six inches
Besides the name of the product and the date that is was made, what else needs to be on it? discard date
What air temperature can you store shell eggs at ___ or lower? fourtyfive
Never ________ food at room temperatures. thaw
Submerge frozen items to thaw under what temperature ______ or lower? seventy
If you thaw in the microwave, you must do what with it? It must be cooked when? immediately
It is best to thaw completely in the _____ before cooking. refrigerator
You need this document if you are smoking food as a way of preserving or packaging fresh juice on site for sale at a later time. variance
You have to cook these to 145 degrees for 4 minutes. roasts
I am cooked to 145 degrees for 15 seconds, and I swim? seafood
I am cooked to 155 degrees for 15 seconds? ground meat
I am cooked to 165 degrees for 15 seconds and I fly? poultry
Stuffed meats are cooked to what minimal cooking degree? Write out the word Onesixtyfive
Fruits, vegetables, grains, and legumes are cooked to what degree? Write it out onethirtyfive
Cool food down in how many hours total? six
Do not cook the food for longer than ________ minutes before service. sixty

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Foods Handlers Review Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

If you have a wound, you need to cover it with a bandage and gloves
Disease Causing Bacteria Pathogen
Check the temperature of meat in the ____________ part Thickest
Hot food must be held at one hundred _____________ five degrees thirty
What is the 3rd sink when washing dishes in a three compartment sink? Sanitizing
Adjusting the thermometer to make sure it read correctly to best temperature in ice water calibrating
Cool food from 135 to 70 degrees within _____ hours two
2 words. Letting food stay too long at temperatures that are good for pathogen growth is called _______ Abuse TimeTemperature
2 words. The only type of jelelry allowed on Food Handlers. PlainBand
If you see droppings, nest or damage to producte, it is an indication of danger from _________________ pests.
Store food in the first in First out _________ order FIFO
Which self should raw chicken be stored in a refrigerator? Bottom
Two Words. Clean and sanitize cutting boards after ________________ of continuous use. FourHours
Acronym for food that is Temperature Controlled for Safety TCS
Type of Hazards that are tiny forms of life you can't see, like Bacteria and viruses. Biological
This reduces the number of pathogens on surfaces. Sanitize
A food handler uses the same cutting board to prepare raw meat and then chop vegetables crosscontamination
Washing hands and weaering clean clothes are examples of good personal Hygiene
Food must be cooled from 70 to 41 degrees within Four
Never use hand sanitizer or antiseptic _____________ of washing hands instead
Wash hands __________________ putting on gloves before
2 words, 45 to 135 degrees F. DangerZone
Proteins that cause allergic reactions to food. Example is Millk, Soy, Eggs, Nuts, etc. Allergens
______________ drink, eat, smoe or chew gum in food prep areas. NEVER
Type of Hazards cause by cleansers, sanitizers and polishes Chemical
Use _____________________ to getice to fill glasses scoops
All food that is not stored in its original conainer must be labeled

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ServSafe Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Cooking Terms Crossword Puzzle

Type
Crossword
Description

This crossword contains the following questions and answers:

The items you mix together to make a recipe. ingredients
The place you go to buy groceries. supermarket
To cook food from the top using high heat. broil
The sticks used to thread cubes of food when making kabobs. skewers
The room in your house where you prepare food. kitchen
The utensil used for flipping pancakes is called a pancake _______. turner
The directions you follow to cook something. recipe
To cover with an ingredient. coat
To remove excess liquid from an ingredient drain
One favorite way to eat this meat is as a chop. pork
_______ and water should be used to wash your hands in the kitchen. soap
To soak meat or a vegetable in a liquid before cooking. marinate
This cooking utensil is great for frying eggs sunny side up. skillet
What you use when you want to bake bread or a cake. oven
To lightly brush or spoon on a liquid coating to food during cooking. baste
To cook at a low temperature so a mixture barely bubbles. simmer
Use a meat _______ to tell if pork is properly cooked. thermometer
To fry in a small amount of fat. saute
To mix ingredients using a spoon. stir

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Cooking methods Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

___ cooking that uses both dry and moist cooking techniques combination
To use metal and the radiation of hot air, oil or fat to transfer heat is a ___ cooking technique dry
When the proteins in food change from a liquid or semi-liquid state to a drier solid state. coagulation
moisture that escapes into the air evaporation
Cooking technique that uses liquid instead of oil for heat energy needed to cook food moist
The process of cooking sugar to high temperatures carmelization
To coat food with flour or finely ground crumbs dredging
To cook food directly under a primary heat source. Broiling
Foods that are cooked completely submerged in heated fat deep-fried
To quickly brown food at the start of the cooking process sear
Cooking that takes place after you remove food from heat source carryover
A coating made of eggs and crumbs breading
To partially Cook food blanching
A combination cooking technique with food items cut into small pieces stew
To cook food in liquid between 150-185 degrees poach
To cook food in liquid that is heated between 185-200 degrees F. simmer
To cook foods in a closed environment using vapors steam
A long slow cooking process that makes tough cuts of meat more tender braising
To loosen pan drippings with a small amount of liquid deglaze

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Chapter 1 Food Safety Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Food Handler Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

How much bleach per one gallon? One Teaspoon
After you handle trash or garbage you should? Wash Hands
If you eat food that has unsafe germs you could get? Food poisoning
41 degrees to 140 degrees is the ___ ___? Danger Zone
To kill germs you? Sanitize
What is found in dairy, poultry, and eggs and can cause serious illness? Salmonella
You should wash your hands before putting these on? Plastic Gloves
When working you should wear a ___ net. Hair
___ causes food borne illness. Bacteria
Tiny worms that live in fish and meat are called ___? Parasites
Rat baits and chemicals are ___ and should be kept away from food. Chemicals
Reheated foods, stuffed meats and poultry should be cooked at ___? One Sixty Five
Is a disease you can get by eating worms in pork that was raw or uncooked. Trichinosis
Found in raw or uncooked ground meats E.Coli
In Oregon you only have __ hours to thaw foods. Six
In Oregon you must have your food at ___ degrees in two hours. Seventy
You should heat food very quickly when its being ___? Reheated
Do not thaw food at room temperture or in ___ water. Warm
___ packages or Jelly, candy or sugar can be reserved. Unopened
When hand washing dishes you have to 1)Scrape 2)Wash 3)___ 4)Sanitize 5)Air Dry Rinse
When Commercial dish washing you have to 1)Scrape 2)___ 3)Air Dry Load
Liquids in foods that a sick person touches is called a ___? Virus
A virus a person can have without knowing is called ___? Hepatitas A
Cut large toasts and turkey into pieces no larger than ___? Four pounds
___ only when on break and wash your hands thoroughly when done? Smoke
___ and clothes need to be cleaned and neat. Aprons
If you have loose bowels you need to talk to manager and go___? Home
A sanitizer (state checker) will ___ the sanitize bowl first. check
After eating you ___ to wash your hands Need

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Food & Safety Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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food handler Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

measurement of bleach per gallon of cold water one teaspoon
illness caused by foods with many germs or unsafe things food poisioning
41 degrees to 140 degrees the danger zone
liquids and foods that a sick person touches virus
a virus a person can have without knowing hepatitis A
a food that needs to be cooked to 165 degrees poultry
cut large toasts and turkey into pieces no larger than ___? 4 pounds
all meat cannot be room temperature longer than ____? 30 minutes
reheat foods to ____ degrees 165
scrape, wash, rinse, _____, air dry sanitize
cool oils to ___ degrees before disposing of them 100
when food is contaminated contamination
to kill germs using heat of chemicals sanitize
a germ with only one cell bacteria
sickness from eating food that was not safe food borne illness
after you eat you need to? wash hands
form of bacteria found in dairy foods, poultry, and eggs salmonella
disease from eating worms found in pork trichinosis
found in meats that are raw of undercooked e. coli
you should wash your hands before putting ___ on plastic gloves
when working you put back your ___? hair
tiny worms that in fish and meats parasites
____ should be kept away from foods chemicals
In Oregon you have ___ hours to reheat food six
in Oregon you must have food cooled down to __ degrees in 2 hours 40
you need to heat food very quickly when it is being _____ reheated
_____ packages of jelly and candy can be reserved unopened
don't thaw food with ____ water warm
_____ before you prepare food wash hands
cover, ____, and date dry foods label

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Chapter 2 Forms of Contamination Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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Food borne illnesses Crossword

Type
Crossword
Description

This crossword contains the following questions and answers:

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

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