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Sanitation & Safety

Teacher: Chef Puff
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Across
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The best method for putting out a fire
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The best way to thaw frozen food
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RDI of 2300mg or less per day
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Nutrients that must be consumed on a daily basis because the body cannot produce them in sufficient quantities
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Must be changed every 2 hours or whenever it has become visibly dirty
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Foods are contaminated at the source
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Requires a host to survive; can be seen with the naked eye
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Best way to dry dishes
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Our bodies are approximately made of 60% of this
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Complex or simple; provides energy 4kcal/g
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The number one cause of food borne illness
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Saturated, unsaturated and trans; provides energy and stored energy 7kcal/g
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A class of contaminants that are a variety of items such as toothpicks, glass particles, hair, bone, twist tie, band-aids, etc
Down
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The temperature range in which harmful bacteria multiply rapidly; 41-135 degrees F
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A simple carbohydrate that has an RDI of 90g/day or less
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A microorganism that does not require a host to live, is immune to acidity, moisture and heat and can cause lifelong illness such as hepatitis A
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One method for cooling down foods quickly
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The transfer of bacteria or other contaminants from one food, work surface or piece of equipment to another
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A class of contaminants that includes microorganisms; bacteria, viruses, parasites, fungi and mold
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Comes from animal sources; RDI of 20g/day or less
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A surface that has first been cleaned with soap and water and then has a chemical solution applied to make it...
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The leading contaminant that can cause food borne illness; it cannot be seen, smelled or otherwise detected on foods
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What you must do to foods that have been opened and put into a another container
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What you must do immediately after having a spill on the floor
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The acronym for the preventative measure against bacterial contamination
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The one preventative measure against bacteria that we have the most control over
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Cannot be manufactured in the body and can be categorized as trace or mineral
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Vital dietary substances needed to regulate the metabolism, growth and body functions
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The new food chart that emphasis activity, variety, proportionality and individualism
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Regulates balance of water, acids and bases as well as moves nutrients in and out of cells; found in meat and beans
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The best thing a food handler can do to prevent the spread of disease or cross contamination
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A class of contaminants that includes cleaners, pesticides, toxic metals and sanitizers
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The acronym for a method of rotation of food product; first in, first out