My Crossword Maker Logo
Powered by BrightSprout
Save Status:
or to save your progress. The page will not refresh.
Controls:
SPACEBAR SWITCHES TYPING DIRECTION
Answer Key:
Edit a Copy:
Make Your Own:
Crucigrama Sopa de Letras Hoja de Trabajo
Calificar este Puzzle:
Log in or sign up to rate this puzzle.

Chapter 1 Food Safety

Name:________________________________

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