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Chapter 1 Food Safety

Name:________________________________

Date: _____________         Period___________
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Across
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The living cell that a virus invades is called the _____. Pg 6
4
_____are a type of parasite often found in pork and wild game meats. Pg 6
6
The "T" in FAT TOM stand for time and ______. Pg 10
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Sanitizing means that you have used either ____ or chemicals to reduce the number of pathogens to a safe level. Pg 16
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A ____is an example of a fungus you can find in foods. Pg 6
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Keeping hot food in steam tables and cold foods in refrigerators until ready to serve is called _____food. Pg 27
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A course in food safety that teaches food handlers safe practices is called a _____certification. Pg 7
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Three ways to thaw food: Refrigerator, under running water, ________. Pg 26
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AW is the abbreviation for _____activity and is the amount of moisture available in a food. Pg. 11
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____ should be kept between 36-40 degrees fahrenheit. Pg 22
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_____foods are foods that won't make you sick or hurt you when you eat them. Pg. 4
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Botulism is bacteria found in unproperly_____foods. Pg 8
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Flour, tea, sugar, rice and pasta are known as _____ goods. Pg 22
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Bug sprays, cleaning compounds and fertilizer are examples of _____hazards found in food. Pg 6
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To avoid cross-contamination, raw meat and raw _____ should not be on the same work surface. Pg 12
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A chemical hazard found in fish that is released in the air through pollution is called _____. Pg 16
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_____contamination means that a disease-causing substance is introduced directly to a food. Pg 11
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The _____of food is the route food takes from the kitchen to the customer. Pg 21
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The "A" in HACCP stands for _____. Pg 31
Down
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One of the most important elements in keeping food safe is proper _____washing. Pg 13
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Two types of perishable foods are those stored in the refrigerator and those stored in the _____. Pg 22
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Food safety involves activities, standards and procedures necessary to keep food from becoming ________Pg3.
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32-36 degrees fahrenheit is the ideal storage temperature for meat and _____. Pg 23
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Hair, a piece of food packaging or a bandage are examples of ____ hazards you can find in food. Pg. 6
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Cleaning is a three-step process. You wash, ____and sanitize. Pg 16
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There are four basic types of biological hazards: Bacteria, Viruses, _____and Fungi. Pg 5
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Disposable _____prevent your bare hands from coming into contact with ready-to-serve foods. Pg 14
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Mice, flies , cockroaches and mosquitos are examples of _____. Pg 14
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FIFO stand for ____in, First Out. Pg 22
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Food contamination may be either _____ or environmental. Pg 4
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_____-contamination occurs when a food that is safe comes in contact with biological, physical or chemical contaminants. Pg 12
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_____are single-celled organisms that can live in food or water and on our skin or clothing. Pg 5
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Temperatures from 41-135 degrees fahrenheit are in the range called the _____ zone. Pg 11
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Keeping yourself clean, well groomed and healthy is called personal _____. Pg 13 & 15
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A virus found in shellfish from polluted water is called ____A. Pg 17
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E. Coli is a bacteria most often found in raw and uncooked ground ____. Pg 8
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Another name for a health inspection is called a food-Safety _____. Pg 30