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Sanitation & Safety

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