lab safety Crossword Puzzles

Science Safety 2019-11-10

Across

Type of play not allowed in the Lab
should not be worn
Must be tied back out of the way

Down

Type of footwear not allowed in the lab
Protect your hands
What you should listen to before working
Covers your clothes
Protect your eyes

8 Clues: Protect your eyes • Protect your hands • should not be worn • Covers your clothes • Must be tied back out of the way • Type of play not allowed in the Lab • Type of footwear not allowed in the lab • What you should listen to before working

Science 2022-02-14

Across

Liable to change
Exp___ion
guess or prediction
graph lines
maze mark rober
contingent on or determined by
something new

Down

Conc__ion
table counting data
graph math
raising my hand
alone
proc_dure
lab dots

14 Clues: alone • lab dots • Conc__ion • Exp___ion • proc_dure • graph math • graph lines • something new • raising my hand • maze mark rober • Liable to change • table counting data • guess or prediction • contingent on or determined by

Science 2022-02-14

Across

Liable to change
Exp___ion
guess or prediction
graph lines
maze mark rober
contingent on or determined by
something new

Down

Conc__ion
table counting data
graph math
raising my hand
alone
proc_dure
lab dots

Tree Teens 2023-06-21

Across

she writets
fake friends
greads
the color of vomit
why dont you talk about it?

Down

heathers note
mean teachers
old friends
childhood memories
english teacher
the arts
lab partner
growing up
a monster

14 Clues: greads • the arts • a monster • growing up • old friends • she writets • lab partner • fake friends • heathers note • mean teachers • english teacher • childhood memories • the color of vomit • why dont you talk about it?

FACS! 2022-12-20

Across

food-Bourne illness that causes food poisoning
a measurement that is equal to another measurement
a tool used to flip things
describes what’s inside the product it’s on
the amount of food that you choose to consume of a product
a plan that helps you prepare for a lab

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an illness spread through food
tool used to cut fat into flour
spoons used to measure small amounts of ingredients
guide designed to help you choose food that are in the five main food groups
carrots, celery, potatoes, etc.
the process of preparing ingredients before cooking
a tool used to level ingredients or frost cakes
liquid used in most recipes

14 Clues: a tool used to flip things • liquid used in most recipes • an illness spread through food • tool used to cut fat into flour • carrots, celery, potatoes, etc. • a plan that helps you prepare for a lab • describes what’s inside the product it’s on • food-Bourne illness that causes food poisoning • a tool used to level ingredients or frost cakes • ...

Ken's OSHA Search 2018-04-06

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_____borne pathogen
Where stray electricity goes
Another name for safety boots
Shuts off power and protects people
Needs to be retrained every 3 years
Emergency action plan
Employer that makes a hazard
Hazard communication tool, safety _____ sheet
PPE for your head
Right to participate in an ________
Who pays for most PPE
_______hazard analysis
Passive fall protection, 36" to 44" high
Unplanned event that hurts somebody
Connects to fall protection anchor

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_______person, training AND authority
Part of the fire triangle
What goes between the scaffold and the ground
Makes sure nobody can turn on equipment
Employer thst fixes a hazard
Unplanned event that slows down a job
______ aid
Fall protection height (GI)
Signed OSHA into law
Anything that can harm an employee
Short safety meeting
Teaching and coaching required by OSHA
______ duty clause
Needs 5000# to work
Fundamental, the right to know

30 Clues: ______ aid • PPE for your head • ______ duty clause • _____borne pathogen • Needs 5000# to work • Signed OSHA into law • Short safety meeting • Emergency action plan • Who pays for most PPE • _______hazard analysis • Part of the fire triangle • Fall protection height (GI) • Where stray electricity goes • Employer thst fixes a hazard • Employer that makes a hazard • ...

Keep SAFE! ARAMARK Safety Crossword Puzzle 2014-01-15

Keep SAFE! ARAMARK Safety Crossword Puzzle crossword puzzle

Across

position your .... on the inside handle of push carts
These should be placed to alert others of slippery conditions
All accidents are
This is where you find chemical information
safety starts with
lift with your .... not with your back
safety shoes must be oil and slip
These are now mandatory to be worn in the kitchen to protect from burns
Rushing is an example of an unsafe work
never open boxes with this
This is our goal for each month for number of accidents

Down

when climbing, use your
Knife in one hand .... in the other
These should be reviewed weekly with your team
Bodily motion injuries can result in
Your safety leader is also the
Raise your ..... and warn others of danger
Wear these when dispensing or working with chemicals
Report all accidents during the same
This should be done before cleaning electrical equipment
Keep the .... door open for two minutes before reaching in
Heavy items should be stored on .... shelves

22 Clues: All accidents are • safety starts with • when climbing, use your • never open boxes with this • Your safety leader is also the • safety shoes must be oil and slip • Knife in one hand .... in the other • Bodily motion injuries can result in • Report all accidents during the same • lift with your .... not with your back • Rushing is an example of an unsafe work • ...

ASCLD/LAB International Prep 2014-12-15

ASCLD/LAB International Prep crossword puzzle

Across

To how many supervisors do you report?
Acronym for our Accrediting Body
All qualified examiners complete ____ proficiency testing.
An examiner completes _____ testing prior to the starting of case work.
How is your court testimony monitored?
One way Forensic Services management communicate with members?
What is the most important component of the Quality System? (2 words)
All ____ examiners complete annual proficiency testing.
Name of a long-term evidence storage facility.
When a Supervisor or Technical Leader is absent from work, they _____ “deputies” to act in their absence.
In what system is the official chain of custody documented?
Where is the laboratory Safety Manual located?

Down

How often are ethics reviewed?
Where are authorization records kept (2 words)
Name of a quality action.
Who is the laboratory Safety Manager?
Who is Top Management?
Who is a laboratory Safety Officer?
Abbreviation for Quality Procedure Manual.
How do you receive feedback on the results of proficiency tests?
Who is your Quality Manager?

21 Clues: Who is Top Management? • Name of a quality action. • Who is your Quality Manager? • How often are ethics reviewed? • Acronym for our Accrediting Body • Who is a laboratory Safety Officer? • Who is the laboratory Safety Manager? • To how many supervisors do you report? • How is your court testimony monitored? • Abbreviation for Quality Procedure Manual. • ...

safety-crossword-puzzle-ww44-ww49-mustdos 2020-12-08

safety-crossword-puzzle-ww44-ww49-mustdos crossword puzzle

Across

In WW48 What injury was reported due to job roll change
What is the Q4 Safety theme
What is a good way to create a good work-life balance in WW43
In WW49 who was the “Stay Connected” with Safety GC winner of the Week
Who was WW43 Safety Buddy GC of the Week Winner?
In WW45 what is the shared learning (CTD) tip?
What percent of injuries in 2013 were Musculo Skeletal Disorders (MSDs) inWW43
Who was the OTF Safety Buddy of Q3 in WW46

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In WW44 what can prevent sprains, strains & CTD?
Who was WW46 Stay Connected GC of the Week Winner?
In WW49 what is the keyword for COVID related SMBWAs?
In WW49 what did James Chapman talk about?
What is the new SMBWA good catch key word for WW44 through WW02
What is an excellent resource available for our feet in WW43
Who cleans messes in our work areas and the FLEX workstations and the gown rooms

15 Clues: What is the Q4 Safety theme • In WW49 what did James Chapman talk about? • Who was the OTF Safety Buddy of Q3 in WW46 • In WW45 what is the shared learning (CTD) tip? • In WW44 what can prevent sprains, strains & CTD? • Who was WW43 Safety Buddy GC of the Week Winner? • Who was WW46 Stay Connected GC of the Week Winner? • ...

EXTREME SPORTS 2021-09-24

Across

extreme sport that consists of exploring caves, caves, etc.
safety element that allows you to see in the dark.
extreme sport that consists of crossing the river on a large float or raft and paddles.
security element to hook things.
extreme sport that consists of descending a mountain.
jumping extreme sport that consists of jumping into the void tied to a rope around the waist and ankle.
element of long length that is used in most extreme sports to develop them.
elements that are used in boating to develop this sport.
it is a security element that protects the lower part of our body.

Down

extreme sport that consists of jumping with a parachute from an airplane.
extreme sport very similar to rappelling, except that it includes water for its descent.
essential object used in skydiving
safety element that protects the head.
safety elements to protect hands.
safety and comfort element used on the feet for various extreme sports.

15 Clues: security element to hook things. • safety elements to protect hands. • essential object used in skydiving • safety element that protects the head. • safety element that allows you to see in the dark. • extreme sport that consists of descending a mountain. • elements that are used in boating to develop this sport. • ...

EXTREME SPORTS 2021-09-24

Across

extreme sport that consists of crossing the river on a large float or raft and paddles.
safety element that protects the head.
safety and comfort element used on the feet for various extreme sports.
extreme sport that consists of exploring caves, caves, etc.
elements that are used in boating to develop this sport.
safety element that allows you to see in the dark.
security element to hook things.
element of long length that is used in most extreme sports to develop them.
extreme sport that consists of jumping with a parachute from an airplane.

Down

extreme sport very similar to rappelling, except that it includes water for its descent.
it is a security element that protects the lower part of our body.
safety elements to protect hands.
essential object used in skydiving
jumping extreme sport that consists of jumping into the void tied to a rope around the waist and ankle.
extreme sport that consists of descending a mountain.

VPP Crossword Puzzle 2022-06-22

Across

What does the V stand for in VPP?
required when working with hazardous chemicals and conditions
agree to actively participate in VPP and work vigorously with management to assure a safe and healthful workplace.
The fourth element off VPP is safety and health _____
The ability to withstand, recover, and/or grow in the face of stressors and changing demand

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_____ agrees to operate3 an effective safety and health program that meets an established criteria and to strive with employees to continuously improve VPP.
a Star Site gets ____ in 3 to years.
What's our flag color?
One method of reporting a hazard?
OSHA created ____ in 1982.
Guidance and procedures can be found in AFI 90-6001 for which program?
VPP is a _____ program that recognizes and promotes effective safety and health management.
How many elements of VPP?
To be a _____ 402 has gone above and beyond the OSHA safety measures.

14 Clues: What's our flag color? • How many elements of VPP? • OSHA created ____ in 1982. • One method of reporting a hazard? • What does the V stand for in VPP? • a Star Site gets ____ in 3 to years. • The fourth element off VPP is safety and health _____ • required when working with hazardous chemicals and conditions • ...

Áiseanna na scoile 2017-09-18

Across

Staff Room
Woodwork Room
Art Room
Sports Hall
Restaurant

Down

Secretary's office
Principals office
Computer Room
Music room
Science Lab
library
Basketball Court

12 Clues: library • Art Room • Staff Room • Music room • Restaurant • Science Lab • Sports Hall • Computer Room • Woodwork Room • Basketball Court • Principals office • Secretary's office

McCaig Members 2022-07-13

Across

She received CIHR funding for SLE-CALCULATOR
Part of the TBone study
Has a current study titled “Am I using my walking aid properly?”
Professor Emeritus who research area is in autoimmune diseases
A former Bone Lab member now with their own lab
She formed the SPECTRA Collaboration
McCaig’s newest full member, also a radiologist at Beam Radiology
He was a consultant radiologist for the IIHF World Junior Hockey Championships held in Alberta in 2012
She is an Associate Professor and Pediatric Rheumatologist in the Division of Pediatric Rheumatology at the Alberta Children’s Hospital and the Cumming School of Medicine
While mostly in HPL, he shares a lab with Kent in Foothills
Their lab focusses on congenital malformations and developmental genetics
Orthopaedic surgeon who focusses on total hip and knee replacements
Joined from Ireland in 1986, his research focuses on making sure patients are seen as early as possible and then finding new therapies to treat disease aggressively
A former elite athlete in triathlon and long trach speed skating
Practices at the Dr. David Hanley Osteoporosis Centre
Associate Dean of the Indigenous, Local and Global Health Office at the CSM
A previous director of McCaig who studies inflammatory diseases
Roman’s previous supervisor
Head of the Department of Biomedical Engineering
Site Chief, Department of Medicine, Richmond Road Diagnostic and Treatment Centre
Father of the two MTC co-chairs
Director of the McCaig Institute
She spends 50% of her time as a traumatologist at the Foothills Medical Centre
Was inducted into the Rugby Canada Hall of Fame in 2020
Can’t pronounce people’s last names
One of the PPRF heads

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Jessica uses his lab to harvest spines
His work focuses on the evolution, development and functional morphology of the vertebrate limb skeleton
Practices rehabilitation medicine after burns and polytrauma
A co-founder of IASP’s Pain Education SIG
his research focuses on improving the lives of patients with spinal disorders through the paradigm of evidence-based medicine
his work has focussed primarily in the in vivo analysis of gene function, including the generation of models for human disease
Leads the We-TRAC program
a Pediatric Rheumatologist at the Alberta Children’s Hospital
Their recent projects focus on musculoskeletal healing in equine subjects
Director of the BME Graduate Program
Areas of research include biomedical diagnostics and imaging, biomedical devices, tissue mechanics, and computational biomechanics
His research areas of interest include network meta-analyses, patient preference research, clinical practice guidelines, decision tools, and pragmatic randomized controlled trials
A world renowned pioneer in biomechanics
Manmeet’s PI
Director of iSARP
Earned a Doctor of Philosophy in Biological Sciences (Vertebrate Paleontology) from McGill
Physiotherapist of the Year 2017, FAP
Works on the Calgary Vitamin D Study
The ______ lab has a Pac Man as part of their logo
A previous Director of McCaig who graduated from Oxford University
Co-wrote A Cowboy’s Guide To Advanced Shoulder Arthroscopy
Completed a fellowship at the University of California after completing a residency (Orthopaedic Surgery) at UofT
AITF Tier I Strategic Chair
Calgary centre director for the CaMOS
involved in UCAN CAN Du and UCAN Cure two Precision Medicine approaches for childhood arthritis
His research focuses on joint tissue pathobiology, and the causes and treatments of degenerative joint disease
3M National Teaching Fellow who teaches Human Anatomy
Director of the University of Calgary Lupus Centre of Excellence
Involved in UCAN CAN-DU, UCAN CURE, SOLVE, TIGeR, and IMAGINE
2020 Emerging Investigator, Canadian Rheumatology Association
A spine surgeon who has a project on dScoli and dSpondy
Chair of the Sport Injury Prevention Research Centre

58 Clues: Manmeet’s PI • Director of iSARP • One of the PPRF heads • Part of the TBone study • Leads the We-TRAC program • AITF Tier I Strategic Chair • Roman’s previous supervisor • Father of the two MTC co-chairs • Director of the McCaig Institute • Can’t pronounce people’s last names • Director of the BME Graduate Program • She formed the SPECTRA Collaboration • ...

National Safe Work Month - Crossword 2023 2023-09-27

National Safe Work Month - Crossword 2023 crossword puzzle

Across

Hazards can also be..
Risk what helps to prevent injuries and/or fatalities at the workplace?
Risk what is central to building a safe and healthy workplace.
A term used to describe a worker’s responsibilities to themselves and others in providing a safe workplace (three words no spaces)
There are four steps to managing psychosocial hazards at work. These are identify, assess, control and?
We do what starting with M that can help to reduce the severity of a risk?
This is important to help improve your overall health and well-being.
A workplace hazard is a ....?
Creating a positive work environment can assist with workplace what?
The process of employees and management working together to improve workplace safety.
A mandatory training program for employees to learn about workplace safety.
lifting is considered a hazardous...
A document that outlines the steps to be taken in case of a workplace emergency.
Emergency lifesaving procedure performed when someone's breathing or heartbeat has stopped. (3 letters)
A process relating to the design of products, such as desks, chairs or computer accessories, which makes it comfortable and effective for people who use it for their work.
Management getting feedback from staff regarding safety issues
The practice of treating all employees fairly and equally, regardless of their background.
A day promoted to ask co-workers ”how are they feeling” (four letters)
It is recommended that most adults get 7 to 9 hours of what each night?

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Workplaces with high risks to safety are encouraged to have these kinds of talks regularly
The process of regularly inspecting and maintaining equipment to ensure safety.
New staff are given this to ensure they are aware of the WHS requirements relating to their area (two words no space)
The emergency response plan that outlines actions and ways on moving people from a danger to safe place in case of a fire or other emergency situations.
A group that has authority to inspect workplaces to ensure they comply with safety regulations.
The state of being comfortable, healthy or happy is the definition of?
Who is the Council’s employee assistance provider
We must have this sign to avoid people entering an exclusion zone
You should set your computer monitor at the level of your ...
The aim is to always what a risk?
If you are concerned about safety in the workplace you should always...
An equipment used to fight fires and prevent them from spreading.
What is a six letter word for risk?
By using C_____ measures to eliminate or if not possible, minimise risks in the workplace, can prevent injuries and improve health and wellbeing.

33 Clues: Hazards can also be.. • A workplace hazard is a ....? • The aim is to always what a risk? • What is a six letter word for risk? • lifting is considered a hazardous... • Who is the Council’s employee assistance provider • You should set your computer monitor at the level of your ... • Risk what is central to building a safe and healthy workplace. • ...

10s and 18s 2018-05-04

Across

Watch out if these get more frequent
Get familiar with __ factors that influence fire behavior
After you provide for safety, fight fire ____
Watch out for this kind of assault
If building fireline downhill, watch out for fire ___
Identify these routes
Maintain communications with your ___
Watch out if you're in country not seen in ___
Maintain ___ of your forces
This can make escape to safety more difficult
Every fire line needs this

Down

Avoid this near the fire line
Watch out for this material on hillsides
Keep informed of this forecast
Provide for this before fighting fire
Watch out if weather gets ___
These must be clear and understood
Base all actions on the fire's current and expected ___
Watch out for this kind of fuel between you and the fire
Get informed on strategy, tactics, and ___
Watch out if the fire has not been ___
You need this if your crew can't see the fire
Watch out if this changes direction

23 Clues: Identify these routes • Every fire line needs this • Maintain ___ of your forces • Avoid this near the fire line • Watch out if weather gets ___ • Keep informed of this forecast • These must be clear and understood • Watch out for this kind of assault • Watch out if this changes direction • Watch out if these get more frequent • Provide for this before fighting fire • ...

INFECTION CONTROL 2014-01-12

Across

Disinfectant capable of destroying fungi
self-movement
Harmful bacterial microorganisms that can cause disease or infection
Disinfectant capable of destroying bacteria
hair-like extensions on cells
effective disinfectant called Quaternium Ammonium Compound
Process that completely destroys all microbial life including spores
Harmless organisms that may perform useful functions
Mechicillin resistant staphylococcus aureus
A liquid created by infection containing white blood cells
How Implements are disinfected for 10 minutes
Disinfectant capable of destroying viruses
A parasitic submicroscopic particle that resides in the cells of a biological organism
A chemical process for reducing the number of disease-causing germs on cleaned surfaces

Down

A bloodborne virus that causes disease and can damage the liver
HIV
Inherited or developed through healthy living
Chemical products that destroy all bacteria, fungi, and viruses (but not spores) on surfaces
Occupational Safety and Health administration developed to enforce safety and health standards
Material Safety Data Sheet

20 Clues: HIV • self-movement • Material Safety Data Sheet • hair-like extensions on cells • Disinfectant capable of destroying fungi • Disinfectant capable of destroying viruses • Disinfectant capable of destroying bacteria • Mechicillin resistant staphylococcus aureus • Inherited or developed through healthy living • How Implements are disinfected for 10 minutes • ...

Workplace Safety 2021-01-05

Across

abbreviation for the Occupational Safety and Health Act.
A simple definition of our Environmental policy is "Reduce, Reuse, _________.
treat all blood as if it is ____________.
While performing hot work someone must be assigned as_____ watch.
is used to prevent the inadvertant start up or release of stored energy.
Forklift drivers must wear this.
Miss A close call would be considered a
every secondary container needs a
basic treatment given to an injured person
Study of proper body mechanics

Down

a risk analysis used to look for
is a group of people who meet once a month to talk about safety.
used to put out fires.
Yellow tape
Safety starts with
PPE to protect your eyes
trips and falls.
a space that has a limited means of entry or regress is a ____space.
is an invisible form of energy
you use this if you can't reach up high enough.
Maintaining a ______ and organized workplace prevents injuries.

21 Clues: Yellow tape • trips and falls. • Safety starts with • used to put out fires. • PPE to protect your eyes • is an invisible form of energy • Study of proper body mechanics • a risk analysis used to look for • Forklift drivers must wear this. • every secondary container needs a • Miss A close call would be considered a • treat all blood as if it is ____________. • ...

Saftey Notes 2022-09-14

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The safety concern with the safety cutter is that it gets ___
do not _____ on a file
Hold onto the plastic very ______
keep your fingers out of the ____ of the cutter
your work area clear of
The safety concern with the foam cutter is that it gets ____!
hold onto the ______ _____ securely to add or remove bits on the driver
.use the ______ and ______ switch to add or remove bits
____ equipment before servicing
set the dial to _

Down

Adjust the deck _____ of the press appropriate to the material
Keep a close eye on the plastic as it ____, otherwise it will melt onto the burner.
in doubt ask your ______
The injection molder will get to an extremely ____ temperature.
._______ a running tool unattended
keep guards in _____
operator only the ______ should be turning the saw on/off
disconnect the tool by pulling on the ____ not the cord
The foam cutter is used in the _______ expedition
Do not put fingers near the _____ when tightening a screw

20 Clues: set the dial to _ • keep guards in _____ • do not _____ on a file • your work area clear of • in doubt ask your ______ • ____ equipment before servicing • Hold onto the plastic very ______ • ._______ a running tool unattended • keep your fingers out of the ____ of the cutter • The foam cutter is used in the _______ expedition • ...

CMC Safety Crossword 2023-05-09

Across

Use this to put out a fire
This is where you report first aid injuries
This can occur when someone is exposed to high heat environments for long periods of time
National Fire Protection Agency
Pull, Aim, ____, and Sweep (PASS Method)
Abbreviation for Lockout-tagout
Use this PPE when there is a falling objects hazard
This PPE protects your eyes
Personal _______ Equipment
________ and Injury-Free Culture

Down

National Safety Month
Safety Starts with ____.
Occupational Safety Health Administration
Slips, ____, and Falls
This PPE protects your hands
SDS
The "right-to-know" OSHA standard for chemicals
A phenomenon where there is a flashover of electrical current that travels through the air
This is a type of point of operation device to protect the worker from hand injuries (Hint:"puppet")
_______pathogens
The study of people's efficiency in their work environment
This PPE protects your face
______ is the exposure to a hazard

23 Clues: SDS • _______pathogens • National Safety Month • Slips, ____, and Falls • Safety Starts with ____. • Use this to put out a fire • Personal _______ Equipment • This PPE protects your face • This PPE protects your eyes • This PPE protects your hands • National Fire Protection Agency • Abbreviation for Lockout-tagout • ________ and Injury-Free Culture • ______ is the exposure to a hazard • ...

Graded: Safety Management Review 2021-02-07

Graded: Safety Management Review crossword puzzle

Across

Handles disasters in Jamaica
hazards such as equipment breakdown
hazards such as flood, fire, earthquake, hurricane
Occupational health and safety addresses many types of workplace _______
Personnel Designated to Promote Safety

Down

Reason for safety management
Abbreviation for Occupational health and safety
Types of natural disaster
Collects waste

9 Clues: Collects waste • Types of natural disaster • Handles disasters in Jamaica • Reason for safety management • hazards such as equipment breakdown • Personnel Designated to Promote Safety • Abbreviation for Occupational health and safety • hazards such as flood, fire, earthquake, hurricane • Occupational health and safety addresses many types of workplace _______

Fire safety 2021-02-18

Across

alat menyalurkan air dari pillar hydrant ke nozzle
tim yang bertugas memadamkan kebakaran
mobil yang membawa korban dari lokasi bencana ke rumah sakit
alat pemadam api ringan
proses berpindah dari tempat bahaya ke tempat aman
sinyal pertanda adanya keadaan darurat
segitiga api
singkatan fire alarm control panel
agent apar untuk memadamkan kebakaran listrik
api yang tidak dapat dikendalikan

Down

alat pemadam berisi air
potensi pada boiler yang kekurangan air pada suhu tinggi
alat bantu nafas untuk proses evakuasi
metode pencegahan kebakaran akibat elektrostatik
orang yang mengoperasikan kebutuhan air hydrant pada pillar
alat untuk membuang udara panas dari dalam ruangan ke luar ruangan
istilah panas berlebih pada suatu mesin
petunjuk arah angin
kumpulan udara berwarna hitam yang bersifat toksik
sifat material trinitrotoluena (TNT) bahan baku peledak
tipe proses pemadaman untuk melindungi tim damkar dari panas dan asap

21 Clues: segitiga api • petunjuk arah angin • alat pemadam berisi air • alat pemadam api ringan • api yang tidak dapat dikendalikan • singkatan fire alarm control panel • alat bantu nafas untuk proses evakuasi • tim yang bertugas memadamkan kebakaran • sinyal pertanda adanya keadaan darurat • istilah panas berlebih pada suatu mesin • agent apar untuk memadamkan kebakaran listrik • ...

Campfire Safety 2021-03-18

Across

A ___ ____ is the most commonly used type of fire to cook with while camping; examples: propane burner stove, butane burner backpack stove, kerosene stove
When finished with a campfire, be sure to clean up after yourself. This is the principle of ___ ___ ____.
Only _____ can prevent forest fires!
Always have a ____ source or other means of putting a fire out nearby when building a campfire.
small pieces of burning or glowing coal or wood in a dying fire
The ______ ______ is a visual demonstration of the 3 items necessary for a fire to burn: oxygen, heat and fuel
A type of cooking using a metal cooking device on the end of long handles which allows you to hold the iron in or near an open fire to cook food such as pies or grilled sandwiches is called ___ ____ ____.
___ ___ is the simplest method of cooking using a long skewer that is held above the fire.
The ______ has a big influence on successfully lighting a campfire.
Never use charcoal indoors or in a closed area such as a garage because burning coals emits ___ ___.

Down

A ____ ____ is a type of fire used to cook with while camping that provides consistent heat distribution
__________ is a home remedy that can be used as a burn ointment because it contains turmeric.
The most common, simplest and easiest type of campfire to build is a _________. It burns very fast.
Collect all of your fire starting materials ______ starting your fire.
When finished with a campfire, make sure it is thoroughly _______ so there is no possibility of re-igniting.
Never leave a campfire _______. Even the remains of a flameless smoldering campfire can reignite in the right conditions. A small gust of wind can reignite the fire or carry smoldering ash to nearby brush and cause a fire.
A ____ ____ is a type of fire used to cook with while camping that reflects a true camping atmosphere and provides practical and versatile cooking opportunities
Follow campfire safety rules to prevent a forest fire. ____ campfire has the potential to start a forest fire.
The slowest burning campfire and best one to build if you don’t have much wood is a _____.
the spark; the side of the Fire Triangle that is the source of ignition
In windy situations, a ______ campfire is best to build because it will block the wind.
Never light an outdoor grill with the lid shut. Gas buildup could cause an __________.
Campfire residue that looks like powder.
Build a ______ ______ to contain a campfire, helping to prevent the fire from spreading to other areas. You can build your own by making a circle with rocks.
tiny and super flammable; lit first when starting a fire
Never throw ash into a trash can because it could _________ what’s in the trash can. Instead, put ash into a metal bucket.
Lighting charcoal inside will emit carbon monoxide and _____ you.
to burn food by placing it in direct flames

28 Clues: Only _____ can prevent forest fires! • Campfire residue that looks like powder. • to burn food by placing it in direct flames • tiny and super flammable; lit first when starting a fire • small pieces of burning or glowing coal or wood in a dying fire • Lighting charcoal inside will emit carbon monoxide and _____ you. • ...

Food Safety 2021-02-08

Across

Sometimes referred to as loose bowels.
This is a word to describe an illness that can be obtained through the consumption of unsafe food.
____ while only on break.
This is a food-borne illness starting with the letter "s".
Clothes must be ____ and neat.
Cleaners or toxic substances that must be kept away from the food.
These should be worn when making food and should be changed often.
This is red, inflamed, and/or oozing puss.
When something has too many germs making the food unsafe.
This describes the temperature between 41 degrees and 140 degrees.
Feeling sick with an inclination to vomit.
___ teaspoon per gallon of water.

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This is a common and repeated practice to keep your hands clean in the kitchen.
Practicing healthy habits; staying clean.
The temperature that poultry should be cooked to.
Often called germs.
Keeping food items in a refrigerated display, ice, or other approved method.
This is also known as throwing up.
Sickness obtained through unsafe food that is contaminated with germs.
To clean with chemicals or high heat.

20 Clues: Often called germs. • ____ while only on break. • Clothes must be ____ and neat. • ___ teaspoon per gallon of water. • This is also known as throwing up. • To clean with chemicals or high heat. • Sometimes referred to as loose bowels. • Practicing healthy habits; staying clean. • This is red, inflamed, and/or oozing puss. • Feeling sick with an inclination to vomit. • ...

Laser Safety 2021-01-08

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The harmful UV radiation regions are sometimes referred to as:
One of the Three Primary Components of a laser are: ____ cavity
A common laser producing a primary beam at 1064nm has a shorthand name of:
Laser is an Acronym for: Light Amplification by Stimulated Emission of ____
M^2 refers to the beam quality factor otherwise known as the beam ____ factor
A highly desired form of risk mitigation is the use of ____ controls
The laser was preceded by the:
Laser safety eyewear must have the proper protection factor (OD) for the specific ____ of the leaser beam
A laser pointer must be less than ____milliwatts

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Wavelengths of 400nm to 1400nm are known to be in the ____hazard zone
UV lasers can produce both thermal and ____ effects
The safety "Speed Limit" in laser safety is the:
In addition the eye and skin hazards Class 4 lasers are considered ____ hazards
At the University of Chicago Laser User Training is required on an ____ basis
One of the Three Primary Components of a laser are: ____ medium
One of the Three Primary Components of a laser are: ____ pump
Class 3b laser beams are not usually diffuse reflection hazards but are ____ reflection hazards
At the University of Chicago all Class 3b and 4 lasers must be ____ with the LSO
For a continuous wave laser the power per unit area incident on a surface is known as the ____
The laser safety consensus standards are set forth by
The beam ____ is the point of the minimum beam diameter

21 Clues: The laser was preceded by the: • The safety "Speed Limit" in laser safety is the: • A laser pointer must be less than ____milliwatts • UV lasers can produce both thermal and ____ effects • The laser safety consensus standards are set forth by • The beam ____ is the point of the minimum beam diameter • One of the Three Primary Components of a laser are: ____ pump • ...

safety scramble 2021-01-19

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portable tank containing chemicals that shoot out in a stream to put out small fires
this should be stored in a safer place
to reach items on higher shelf
aid emergency treatment given to an injured person before professional care arrives
a wall outlet that is overloaded with electrical plugs
electrical cords that have been damaged by use
anything that ignites easily or is capable of burning very rapidly
most harmful and fatal disease from conned meats and low acids foods
to drop suddenly from a standing position
to damage or injure by fire or heat

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unexpected and undesirable event
to penetrate skin with a sharp instrument
a potentially dangerous situation
to fall down unexpectedly
Careful work habits to avoid accidents
something that can spoil or decay quickly
a disease causing bacteria that contaminates food and cause food poisoning
harming or kill by means of chemicals
to burn with hot liquid or steam
keep yourself,the kitchen,the food, and cooking free of germs

20 Clues: to fall down unexpectedly • to reach items on higher shelf • unexpected and undesirable event • to burn with hot liquid or steam • a potentially dangerous situation • to damage or injure by fire or heat • harming or kill by means of chemicals • this should be stored in a safer place • Careful work habits to avoid accidents • to penetrate skin with a sharp instrument • ...

Kitchen safety 2020-03-09

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Don't leave the kitchen with something _ on the stove
Always wear _
Do not leave stove top dishes unattended while the _ is on
Always read your owners _
Use _ for grease fires
Wipe up _ immediately
Never put _ on a cooking fire
Separate raw meat and poultry from other food items to avoid _
Never cook while wearing _ jewelry
Make sure all _ are unplugged before touching sharp edges
Water and _ do not mix
Use _ very carefully so that you don't injure yourself
Wash _ and eating utensils after use in hot and soapy water

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_ should always be tied back when in the kitchen
_ your working place
Always use _ to handle food on the stove, in the oven, microwave and under the broiler
Its important to keep a _ in the kitchen encase of grease fires
Always use a _ to reach high places
Washing your _ constantly is very important when in the kitchen
Keep _ away from the stove top
Keep the kitchen floor _
Always _ and lift away from you
Take your time and follow the _
Don't _ in the kitchen
Be careful not too _ yourself

25 Clues: Always wear _ • _ your working place • Wipe up _ immediately • Use _ for grease fires • Don't _ in the kitchen • Water and _ do not mix • Keep the kitchen floor _ • Always read your owners _ • Never put _ on a cooking fire • Be careful not too _ yourself • Keep _ away from the stove top • Always _ and lift away from you • Take your time and follow the _ • ...

Kitchen Safety 2020-03-10

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Never pull a plugged in appliance by the __
Always wash __ before chopping them so that they’re clean
Make sure to __ your hands before cooking/baking
When an inspector comes to your business to make sure everything is sanitary
Organisms that are too small to be seen without a microscope
Avoid touching hot surfaces to prevent __
Keep pot __ turned in to prevent them filing on the ground
A safety tool used to put out a fire
An instrument used for measuring temperature
A piece of clothing to avoid getting food on your clothes when cooking/baking
Something you use to cut or chop an item such as vegetables

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Something to protect your hands from the heat of an oven
A temperature where bacteria grows at a rapid rate
An appliance to help keep foods cool
An alarm on the ceiling to detect a fire
A hazardous substance has been introduced into something else
Make sure to __ your counter tops to avoid contamination
__ your workspace to prevent a messy outcome
Steps to maintain health including sanitation and personal cleanliness
Tie your __ back to prevent it getting in the food

20 Clues: An appliance to help keep foods cool • A safety tool used to put out a fire • An alarm on the ceiling to detect a fire • Avoid touching hot surfaces to prevent __ • Never pull a plugged in appliance by the __ • __ your workspace to prevent a messy outcome • An instrument used for measuring temperature • Make sure to __ your hands before cooking/baking • ...

Kitchen safety 2020-03-10

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you should always keep ___ water in your sink
don't leave food out for more than two _____
use a _____ thermometer when cooking
what should you not put on a cooking fire?
never run with a ______
always use a _____ or be prepared correctly
bacteria grows rapidly in the danger ______
when should spills be cleaned up
what should you always wash before cooking?
never walk on a ______ floor

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tie your _____ back when your in the kitchen
inadequate _____ is the leading cause of cross contamination
do not plug to many appliances into one ______
don't let _________ sensitive foods sit out in the kitchen
If your using a sauce pan where should the handle be facing?
where does yogurt, milk, and eggs belong when stored
your kitchen should always be ______ before cooking
where do people usually miss when washing their hands?
always cut foods ____ from you
make sure not to wear _____ clothing when cooking

20 Clues: never run with a ______ • never walk on a ______ floor • always cut foods ____ from you • when should spills be cleaned up • use a _____ thermometer when cooking • what should you not put on a cooking fire? • always use a _____ or be prepared correctly • bacteria grows rapidly in the danger ______ • what should you always wash before cooking? • ...

Kitchen Safety 2020-03-09

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Where you cook and bake
spoon Used to measure the amount of either liquid or dry ingredients in small servings
Must be worn if you have a open cut, open sore or skin disease and are cooking
refrigerate promptly
Don't cut on the counter, cut on a ______
An electric kitchen utensil
Temperature range in which food-borne bacteria can grow
A substance that causes an allergic reaction
the first thing you do with your hands before cooking
Where you wash your hands and dishes
____ to the right temperature

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Burn out ____ with fire-extinguisher
Soak your dirty dishes in only ____
Process where bacteria transfers from one substance to another
You can get the bacteria from uncooked meat, seafood or eggs
The best way to ____ dishes is to let them air ____
Buying stuff in bigger quantities for less money and packaging
Make clean and hygienic
Gives second life to materials
A danger or risk

20 Clues: A danger or risk • refrigerate promptly • Where you cook and bake • Make clean and hygienic • An electric kitchen utensil • ____ to the right temperature • Gives second life to materials • Soak your dirty dishes in only ____ • Burn out ____ with fire-extinguisher • Where you wash your hands and dishes • Don't cut on the counter, cut on a ______ • ...

Food safety 2020-09-03

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How long should you wash your hands
How to use fire extinguisher
moisture loss caused when food is improperly packaged or stored in the freezer to long
keep yourself clean to avoid transferring harmful bacteria
Immediate removal of a product from store shelves
Living creatures that are visible only through a microscope
temperature temperature registered at the center of the thickest part of the food, must be high enough to kill harmful bacteria
poisons that cause illness
The process of exposing food to high-intensity energy waves to increase its shelf life and kill harmful microorganisms
the prevention of illness through cleanliness
are not only unappealing but can also harbor disease-causing bacteria
safety Keeping food safe to eat by following proper food handling and cooking practices

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Sickness caused by eating food that contains a harmful substance
What does GRAS stand for
substances that make food unfit for use
Transfer of bacteria from one product to another
Protected cells that develop into bacteria under the right conditions
spoilage due to the breakdowns of fat
The intentional use of biological agents
Wrinkled, bruised, or brown fruit and slimy meat

20 Clues: What does GRAS stand for • poisons that cause illness • How to use fire extinguisher • How long should you wash your hands • spoilage due to the breakdowns of fat • substances that make food unfit for use • The intentional use of biological agents • the prevention of illness through cleanliness • Transfer of bacteria from one product to another • ...

Food Safety 2020-09-02

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the use of weaponizing contamiants
substances unfit for use
a illness borne by food
A device used to store food for later
cells that turn into bacteria
food and drug administration
what you use to measure how hot or cold
a system used to keep food products safe
A word starting withSthat happenstofood
exposing food to high energy to clean

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organisms seen only through a microscope
what food is cut on
Something you do to wash your hands
colder part of the fridge
foods in the fridge are
replace fat with substances
the environmental protection agency
what you do to unfreeze food
a removal from stores
what you eat

20 Clues: what you eat • what food is cut on • a removal from stores • a illness borne by food • foods in the fridge are • substances unfit for use • colder part of the fridge • replace fat with substances • food and drug administration • what you do to unfreeze food • cells that turn into bacteria • the use of weaponizing contamiants • Something you do to wash your hands • ...

Food Safety 2020-10-17

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………………… contamination is the transfer of harmful microorganisms from one food or surface to another
Food items should be stored away from walls and at least ……. Inches off the floor.
………… thermometers are using to check the surface temperature of a griddle
Viruses that causes food related illnesses mainly come from ……………
Never use …………… equipment to reheat the food, unless it is built to do so.
Service krew must hold the dishes by the bottom or …....
Microorganisms that causes food…………….. does not change the appearance, smell or taste of any food
One of the common food allergen
One of the common symptoms of food related illness
Food which need time and temperature control to limit pathogen growth called ……… food
Single celled microorganisms that live in soil,water and the bodies of plant and animals
Chopped potatoes for soup can be handled with …….. hands
Ice point method and ………… point method, are two ways to calibrate a thermometer.
Bacteria and ……………… are the most common causes of food related illness
Nontyphoidal Salmonella is commonly available in ……… and eggs

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Organisms which cannot see from naked eye called ………………
Ice scoop should dip in ………….. bucket after each use.
How many times you can reheat the cooked food?
Maintaining a clean condition in-order to promote hygiene and prevent disease
Illness is any illness that is caused by
Acronym for “conditions for bacteria to grow"
Minimum cooking temperature of ground fish/meat is ………… degrees of Celsius
Washing your ………… is one of the best ways to reduce the risk of food related illness.
it is important for everyone to maintain good ...........hygiene
When two or more people get the same illness after eating the same food, it is called an ……………
Disposable gloves should change after ………. hours of continuous use
Microwave is one of the ……………… method
One of the major virus that causes Food related illness.
…………… Is an allergy symptom

29 Clues: …………… Is an allergy symptom • One of the common food allergen • Microwave is one of the ……………… method • Illness is any illness that is caused by • Acronym for “conditions for bacteria to grow" • How many times you can reheat the cooked food? • One of the common symptoms of food related illness • Ice scoop should dip in ………….. bucket after each use. • ...

Food Safety 2020-10-17

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Nontyphoidal Salmonella is commonly available in ……… and eggs
Food items should be stored away from walls and at least ……. Inches off the floor.
………………… contamination is the transfer of harmful microorganisms from one food or surface to another
Viruses that causes food related illnesses mainly come from ……………
When two or more people get the same illness after eating the same food, it is called an ……………
Washing your ………… is one of the best ways to reduce the risk of food related illness.
Disposable gloves should change after ………. hours of continuous use
One of the common symptoms of food related illness
Single celled microorganisms that live in soil,water and the bodies of plant and animals
Maintaining a clean condition in-order to promote hygiene and prevent disease
Food which need time and temperature control to limit pathogen growth called ……… food
………… thermometers are using to check the surface temperature of a griddle
HACCP is part of the Food Safety ........ System

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Microorganisms that causes food…………….. does not change the appearance, smell or taste of any food
it is important for everyone to maintain good ...........hygiene
Illness is any illness that is caused by
Bacteria and ……………… are the most common causes of food related illness
One of the common food allergen
Acronym for “conditions for bacteria to grow"
…………… Is an allergy symptom
Microwave is one of the ……………… method
One of the major virus that causes Food related illness.
Never use …………… equipment to reheat the food, unless it is built to do so.
Organisms which cannot see from naked eye called ………………
Ice point method and ………… point method, are two ways to calibrate a thermometer.
Red color chopping board should use to process the raw .......
Ice scoop should dip in ………….. bucket after each use.
Chopping board color for Ready To Eat food is .............
Service krew must hold the dishes by the bottom or …....
Minimum cooking temperature of ground fish/meat is ………… degrees of Celsius
Chopped potatoes for soup can be handled with …….. hands
How many times you can reheat the cooked food?

32 Clues: …………… Is an allergy symptom • One of the common food allergen • Microwave is one of the ……………… method • Illness is any illness that is caused by • Acronym for “conditions for bacteria to grow" • How many times you can reheat the cooked food? • HACCP is part of the Food Safety ........ System • One of the common symptoms of food related illness • ...

Food Safety 2021-10-29

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Avoid___ your refrigerator
bring soups, sauces and gravy to a ___ when reheating
check your food’s ___ when cooking
ready-to-eat foods can go on the___ shelf
put leftovers in ___ containers
use one cutting board for
Pay close attention to ___
place frozen foods in the ___ to thaw

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fruits should be stored in the
rinse all vegetables and
what is the brochure on
wash produce before you ___ produce
if you don’t wash your produce it could cause
Use a ___ to clean produce
Put food into ___bags so juices don’t spill
make sure food is ___ before storing
____your hands
within ___ hours of cooking put food in fridge or freezer
raw meat should always be stored at the ___ shelf to prevent cross-contamination
when grocery shopping keep ___separated from vegetables and fruits

20 Clues: ____your hands • what is the brochure on • rinse all vegetables and • use one cutting board for • Avoid___ your refrigerator • Use a ___ to clean produce • Pay close attention to ___ • fruits should be stored in the • put leftovers in ___ containers • check your food’s ___ when cooking • wash produce before you ___ produce • make sure food is ___ before storing • ...

Safety Crossword:) 2021-10-04

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what you use to handle
can cause harm to your lungs and respiratory system
to keep food warm
how bacteria is spread
can cause bodily harm to you
used to cook your ingredients
used to keep your hands clean while you cook
must be used in order to keep you from injury can lead to hurt
to insure that the food stays bacteria free
can happen if your not being careful
can latch onto animals or even in your food
can lead to death
can lead to germs

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to keep everything safe and clean
used to level dry ingredients
must be above or below this temp
another type of bacteria
this can lead to another sickness
used to measure liquid ingredients
is a bacteria in eggs
the amount of danger it could possibly be
can spread very quickly
not healthy and can lead to sickness
can put you in the hospital
this is important to keep away bacteria
used to bake your batter

26 Clues: to keep food warm • can lead to death • can lead to germs • is a bacteria in eggs • what you use to handle • how bacteria is spread • can spread very quickly • another type of bacteria • used to bake your batter • can cause bodily harm to you • can put you in the hospital • used to level dry ingredients • used to cook your ingredients • must be above or below this temp • ...

Safety Crossword:) 2021-10-04

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used to measure liquid ingredients
the amount of danger it could possibly be
must be above or below this temp
can put you in the hospital
is a bacteria in eggs
not healthy and can lead to sickness
must be used in order to keep you from injury can lead to hurt
can spread very quickly
to insure that the food stays bacteria free
this is important to keep away bacteria
can cause bodily harm to you

Down

used to bake your batter
to keep food warm
what you use to handle
to keep everything safe and clean
used to level dry ingredients
how bacteria is spread
this can lead to another sickness
can latch onto animals or even in your food
can happen if your not being careful
used to cook your ingredients
can lead to germs
used to keep your hands clean while you cook
another type of bacteria
can cause harm to your lungs and respiratory system
can lead to death

26 Clues: to keep food warm • can lead to germs • can lead to death • is a bacteria in eggs • what you use to handle • how bacteria is spread • can spread very quickly • used to bake your batter • another type of bacteria • can put you in the hospital • can cause bodily harm to you • used to level dry ingredients • used to cook your ingredients • must be above or below this temp • ...

Safety Module 2021-08-04

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unit staff reports concerns to the
notifies nursing staff of critical lab values
Should not be used if patient has C.diff
never leave the allergy history blank, use this abbreviation if no allergies
used in place of Q.D.
scale used to assess patient's skin integrity
catheter associated urinary tract infection
Who is responsible for fall prevention?
2 patient identifiers
most preventable cause of hospital deaths
what color arm band does a fall risk patient wear?
if an infection occurs within 30 days post op, it is still considered this
patient's armband and medication should always be scanned where?
last resort for medical healing/ behavior control

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hearing the alarm, without "hearing" the alarm
lead the list of healthcare associated conditions for patients, guests, and staff
perform foley care at least ___ per shift
technique used with central line dressing and tubing changes
What does B stand for in SBAR?
components of a medication order includes: name, DOB, medication, dose, route, reason and ___
Greatly decreases the spread of germs
requires 2 nurses to check dosage (I in PINCH)
when can alarms be turned off?
phone orders must be _______ to the prescriber for clarification
how long does the nurse have to notify provider of critical values
head of bed should be kept at what degree

26 Clues: used in place of Q.D. • 2 patient identifiers • What does B stand for in SBAR? • when can alarms be turned off? • unit staff reports concerns to the • Greatly decreases the spread of germs • Who is responsible for fall prevention? • Should not be used if patient has C.diff • perform foley care at least ___ per shift • most preventable cause of hospital deaths • ...

Safety Crossword 2021-08-20

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turn down bell volume on _________
do not initiate or participate in _____ behaviors
a form of _______ used to work with or fix machines
occupational _______ & health association
Most fire extinguishers are ____
take _____ when trying to prevent CTS
must be marked with ______
most _____ office-related injury
stress is a build-up of _______
____ your screen on a regular basis
when using a chain as a stepping stool, make sure the back is _______
occurs before a person starts a new ____

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don't _____ over cords
Must be easy to locate in case of an emergency
pull from handle, not the drawer
oversees infectious _____, STDs, vaccines, traveler's health and poison control
get fresh _____
check cords ______
take _____ in natural settings as much as possible
no _____ should interfere with walkways
Use ____ and supplies that are ergonomically correct
The 3 P's are _____, practice, post
________ with disabilities act
You cannot collect worker's __________ if there is an accident report on file.
should be designated to well-______ areas
Can result in more _____ because you're not as aware and focused
keep ____ level with elbows

27 Clues: get fresh _____ • check cords ______ • don't _____ over cords • must be marked with ______ • keep ____ level with elbows • ________ with disabilities act • stress is a build-up of _______ • pull from handle, not the drawer • Most fire extinguishers are ____ • most _____ office-related injury • turn down bell volume on _________ • The 3 P's are _____, practice, post • ...

Safety Assignment 2021-08-22

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Lead the list of healthcare associated conditions for patients, guests, and staff!
Errors in _________ have been identified as the number one cause of medical errors that harm patients!
SCRMC uses a "Falling Leaves" sign, a ________ arm band, a _________ door magnet, and _________ non-skid socks to indicate a patient at risk for falls.
Is responsible for fall prevention!
Nearly all hospital equipment has built-in alarms to alert users about malfunctions, misconnections, patient status and more.
Center for Medicare/Medicaid Services.
Healthcare Associated Infections.
Columbia Suicide Severity Rating Scale.
Surgical Site Infection.
Makes available to the public hospital ranking in comparison to national, state, or local score through medicare.gov under "Hospital Compare."
Are the last resort for medical healing or behavior control.
Record care provider notified, the specifics of information exchanged and the outcome of that communication.
Place ________ "Defective" label on malfunctioning equipment and return to BioMed for evaluation.

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Name and date of birth.
Is a tool to aid the caregiver in gathering in necessary information that needs to be relayed to another provider.
Is given by the physician; nursing witnesses the patient signature!
Assess the patient's skin on admission, every shift, upon change in patient condition, upon transfer to another unit or transfer to another facility for skin impairments using the ______.
Staff hears multiple _________ or alarms daily- call lights, bathroom pull cords, IV pumps, and more.
Not a HIPPA violation.
Central Line Associated Blood Stream Infection.
The means by which the patient's medications and how taken at home are verified and made available for the care provider to continue, modify, or discontinue while the patient is in the hospital.
_______ be alert to every alarm.
Catheter Associated Urinary Tract Infection.
Venous Thromboembolism/ Pulmonary Emboli.
_______ hygiene decreases the spread of germs!
ALARMS ARE _________ TO BE TURNED OFF.

26 Clues: Not a HIPPA violation. • Name and date of birth. • Surgical Site Infection. • _______ be alert to every alarm. • Healthcare Associated Infections. • Is responsible for fall prevention! • Center for Medicare/Medicaid Services. • ALARMS ARE _________ TO BE TURNED OFF. • Columbia Suicide Severity Rating Scale. • Venous Thromboembolism/ Pulmonary Emboli. • ...

Safety Stuff 2021-09-16

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A type of shoe that has a metal guard around the toe
Messing around in the work place
Used to protect your eyes
The condition of being protected
Color for Radiation hazard
A type of hazard that could happen if combined with other events
Angle __________
Keeping tools,Machines and the work enviroment in the best condition
To clean
The wrong attitude in the workplace
A dangerous situation that could lead to an accident
Color for stop
Type of saw that is in a table
The place where all of your tools are placed

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Amount of seconds fire extengushers work
an immediate danger
The right _________ is needed in the workplace to prevent accidents
Identifying and correcting hazardous situations
Color forSafety Information
Color for Caution-Physical Hazards
Color for Warning-Dangerous parts/Energized equipment
Type of hazard that is visable and
Type of saw used to cut angles and different cuts
amount of volts needed to kill
Type of hazard that cannot be seen
Quick to notice any unsafe situation
Color for go
A device used to cut wood

28 Clues: To clean • Color for go • Color for stop • Angle __________ • an immediate danger • Used to protect your eyes • A device used to cut wood • Color for Radiation hazard • Color forSafety Information • amount of volts needed to kill • Type of saw that is in a table • Messing around in the work place • The condition of being protected • Color for Caution-Physical Hazards • ...

Safety Puzzle 2021-09-15

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being to confident
all safety rules and staying alert
injury from the inside
how much current can kill
the color for warning of dangerous parts
a situation that is visible and creates immediate danger.
being ready
the color for safety information
a dangerous situation that can cause an accident
an existing dangerous situation that is hidden from obvious view
the color for stop/danger/fire/emergency
the color for caution

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keeping tools and machines in the best possible condition
use for electrical equipment
the time fire extinguishers work for
a portable device that discharges a jet of water, foam, gas, or other material to extinguish a fire.
the color for start
use for ordinary combustibles
identifying and correcting hazardous
kills more people than fire itself
the color for radiation hazard
a situation that is visible but could become dangerous
the condition of being protected from or unlikely to cause danger, risk, or injury.
injury from the outside
glasses safety feature in the technology lab that is required by law.

25 Clues: being ready • being to confident • the color for start • the color for caution • injury from the inside • injury from the outside • how much current can kill • use for electrical equipment • use for ordinary combustibles • the color for radiation hazard • the color for safety information • all safety rules and staying alert • kills more people than fire itself • ...

Safety Ed 2022-03-29

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bring your own _ in good working condition.
to take a license away for year or more.
driving is a…
this is a type of distraction that happens while driving.
if you _ a traffic law you will fail your road test.
what age can you take your permit test?
what age can you take your drivers test?
the three tests are known as the knowledge, vision, road test.
the first out of three steps of driving is getting your _ permit.
this test contains multiple choice and true/false questions to evaluate your knowledge and understanding of Minnesota traffic laws and road signs.

Down

how many parts are in the highway transportation?
you can only take the _ test once per day.
if you fail your _ test you will be asked to see an eye doctor before coming back.
GDL stands for _ drivers licensing.
system a _ is assigned for driving violations.
this behavior threatens safety of others and is a moving violation.
consent laws every state has on of these
to take a license away less than 365 days.
this is a safety feature of a vehicle.
willful and _ are key legal terms in a reckless driving charge.
this is a factor affecting traffic crashes.

21 Clues: driving is a… • GDL stands for _ drivers licensing. • this is a safety feature of a vehicle. • what age can you take your permit test? • consent laws every state has on of these • to take a license away for year or more. • what age can you take your drivers test? • you can only take the _ test once per day. • to take a license away less than 365 days. • ...

Shop Safety 2021-12-02

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used to identify physical hazards
poses an extreme hazard because of its power
used to designate radiation hazards
protect you from breathing in dust
protect feet from falling objects
protect the body, legs, and arms
occurs in or near electrical equipment
protect face and eyes from harmful rays and heat
protect your eyes
used to identify fire protective equipment

Down

can result in fire, shock, or electrocution
used to designate dangerous parts of machinery
protect hearing from loud continuous noise
protect from splinters, hot/sharp metal, and chemicals
occurs in ordinary combustible materials
used to identify equipment being repaired
used to designate first-aid equipment
used to designate movement
protect you from breathing in chemical gasses
protect from mild chemicals and shocks
occurs in flammable liquids
the cause of most injuries in the shop
occurs in flammable metals

23 Clues: protect your eyes • used to designate movement • occurs in flammable metals • occurs in flammable liquids • protect the body, legs, and arms • used to identify physical hazards • protect feet from falling objects • protect you from breathing in dust • used to designate radiation hazards • used to designate first-aid equipment • protect from mild chemicals and shocks • ...

Safety Module 2022-01-29

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These are NEVER to be turned off
Student nurse can't take these types of orders
need to be worn all the time while in bed or sitting to help prevent VTE/PE in at risk patients
Used to assess suicide risk in patients
scanning the patient's armband & the medicines should be done at this time
Last resort for behavior control
Infections associated with surgical sites
errors in this have been identified as the number one cause of medical errors that harm patients
Acronym to remember high alert medications
Who is responsible for fall prevention?
To be used when patient has "C Diff" infection

Down

To be used before and after gloving
Leads the list of healthcare associated conditions
Infections associated with a central line
type of hygiene with a reminder phrase if "Have you seen Hannah?"
occurs because of poor hand hygiene
Infections associated with a Foley catheter
Elderly or immoble patients are a greatest risk of getting
the technique used with dressing changes, staple/suture removal
the color used at SCRMC uses to indicate a fall risk
Alarm ___, Hearing multiple alarms "without hearing"
One type of patient identifier
Type of breakdown in which the Braden scale is used to assess
Tool to aid the caregiver in gathering necessary information that needs to be relayed
If you didn't __ you didn't do it
The MOST preventable cause of hospital deaths

26 Clues: One type of patient identifier • These are NEVER to be turned off • Last resort for behavior control • If you didn't __ you didn't do it • To be used before and after gloving • occurs because of poor hand hygiene • Used to assess suicide risk in patients • Who is responsible for fall prevention? • Infections associated with a central line • ...

Safety Module 2022-01-29

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Infections associated with a central line
Infections associated with a Foley catheter
need to be worn all the time while in bed or sitting to help prevent VTE/PE in at risk patients
occurs because of poor hand hygiene
To be used when patient has "C Diff" infection
Elderly or immoble patients are a greatest risk of getting
If you didn't __ you didn't do it
errors in this have been identified as the number one cause of medical errors that harm patients
scanning the patient's armband & the medicines should be done at this time
the color used at SCRMC uses to indicate a fall risk
Last resort for behavior control
The MOST preventable cause of hospital deaths
Student nurse can't take these types of orders

Down

Alarm ___, Hearing multiple alarms "without hearing"
Infections associated with surgical sites
Used to assess suicide risk in patients
the technique used with dressing changes, staple/suture removal
Type of breakdown in which the Braden scale is used to assess
To be used before and after gloving
type of hygiene with a reminder phrase if "Have you seen Hannah?"
Acronym to remember high alert medications
These are NEVER to be turned off
One type of patient identifier
Who is responsible for fall prevention?
Leads the list of healthcare associated conditions
Tool to aid the caregiver in gathering necessary information that needs to be relayed

26 Clues: One type of patient identifier • These are NEVER to be turned off • Last resort for behavior control • If you didn't __ you didn't do it • occurs because of poor hand hygiene • To be used before and after gloving • Used to assess suicide risk in patients • Who is responsible for fall prevention? • Infections associated with a central line • ...

Food Safety 2022-01-20

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a ____ diet is a diet with correct types and amount of nutrients
present in fried food
prevent constipation
provide energy
presence of starch
test for proteins
to preserve dairy such as milk and cheese
used to reduce microbe activity
heating food above 100°C
some examples are C and D
recommended to drink 6-8 cups

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remove water from food
also needed for healthy lifestyle other than diet
food test for oil
consequence of eating food high in sugar
for growth and repair
for strong bones and teeth
needed for blood to transport oxygen
a type of microbe
consequence of eating food high in fat

20 Clues: provide energy • food test for oil • test for proteins • a type of microbe • presence of starch • prevent constipation • present in fried food • for growth and repair • remove water from food • heating food above 100°C • some examples are C and D • for strong bones and teeth • recommended to drink 6-8 cups • used to reduce microbe activity • needed for blood to transport oxygen • ...

Safety Assignment 2021-08-15

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This part of a patient's medical history should NEVER be left blank
Makes comparisons of national, state, and local hospitals
A document signed by the patient noting their willingness to continue
Frequently caused by poor hand hygiene
Acronym used to prevent unnecessary communication errors
Communicated to nurses over the phone
Occurs due to the sheer amount of alarms heard on a daily basis
Top of the chain
An acronym used by nurses to help remember high alert medications
Stops the spread of germs
#1 healthcare associated accidents
Indicated by a red-orange label
A mnemonic about good hand hygiene
Used to assess patient's skin
The last resort for behavioral control

Down

Another name for bedside treatment
Most preventable cause of hospital deaths
Used to inform healthcare providers whether they should continue, modify, or change medicines while the patient is in the hospital
Head of the bed elevated 30 degrees and the patient turned 30 degrees on their side
Never turned off, only silenced
Includes the patient's name, DOB, medication, dosage, frequency, as well as the reason
includes patient's name and date of birth
Used after leaving the restroom
Another name for catheter
Scale used for patients admitted for suicidal thoughts or actions
Used after touching contaminated objects

26 Clues: Top of the chain • Stops the spread of germs • Another name for catheter • Used to assess patient's skin • Never turned off, only silenced • Used after leaving the restroom • Indicated by a red-orange label • Another name for bedside treatment • #1 healthcare associated accidents • A mnemonic about good hand hygiene • Communicated to nurses over the phone • ...

Safety Education 2022-04-10

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Willful/wonton-driving charge
What action you will take
Main cause of crashes for 16-18yr olds
Five step process for driving
Measurement of intoxication, 0.08 in MN
Take away license less than 365 days
Distance between your car and others
Proves you own the vehicle
Gives knowledge about driving
Actions/changes others will make

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Law says keep speed reasonable/proper
Leading case of death ages 1-37
Driving isn't a right but a ...
Chance of injury to self/others/prop
20-30 secs ahead on and off road
Kind of insurance law for MN
Driving that theatens others safety
Features of vehicle-bumper, air bags
What you can see and how well
Take away license for more than 1 year

20 Clues: What action you will take • Proves you own the vehicle • Kind of insurance law for MN • Willful/wonton-driving charge • Five step process for driving • What you can see and how well • Gives knowledge about driving • Leading case of death ages 1-37 • Driving isn't a right but a ... • 20-30 secs ahead on and off road • Actions/changes others will make • ...

food safety 2021-09-16

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0 degrees faerenheit
eating an animal contaminated with it
hands out of mouth, cook foods completely, maintain sanitation
close lids tightly, containers, plastic bags
wipe down, lysol, clean dishes
eating unsafe food. illness caused by food.
to be prepared or to plan
40-140 degrees faerenheit
chemicals- cleaner, food additives, etc. that contaminate food
can grow on different foods like cereal ex: cereal on top of fridge0o
food, acidity, temp., time, oxygen, moisture
refrigerate, cold water, or microwave
maintaining your cleanliness

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cake mix, cereal, canned corn
fish, cheese, chicken, bread, eggs
injesting it directly
parasite in fish
no cure- cause uncooked meat, contaminated food or water
physical items you can see in your food
to make something dirty

20 Clues: parasite in fish • 0 degrees faerenheit • injesting it directly • to make something dirty • to be prepared or to plan • 40-140 degrees faerenheit • maintaining your cleanliness • cake mix, cereal, canned corn • wipe down, lysol, clean dishes • fish, cheese, chicken, bread, eggs • eating an animal contaminated with it • refrigerate, cold water, or microwave • ...

Hunters Safety 2021-09-17

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your finger off the -- until ready to shoot
Man's best friend
Flying mammal
Likes to chase mice
Large marsupial
a GPS or -- to prevent getting lost
sure the barrel is clear of -- before shooting
use the proper -- for your gun
take the -- off till you are ready to shoot the gun
carry a first -- kit
keep the -- of firearm pointed in a safe direction
be familiar with the -- you hunt

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all firearms as if they are --
not alter or -- your gun
someone where you are going and when you plan to --
hunt from a tree stand without using a secure --
wear eye and ear -- when shooting
Has a trunk
not shoot unless you are absolutely sure of your -- and what's beyond it
unload firearms before riding in a --
should be -- when not in use
make sure the gun is unloaded before attempting to -- it
-- orange so you can be seen
not use -- or drugs while handling a firearm

24 Clues: Has a trunk • Flying mammal • Large marsupial • Man's best friend • Likes to chase mice • carry a first -- kit • not alter or -- your gun • should be -- when not in use • -- orange so you can be seen • all firearms as if they are -- • use the proper -- for your gun • be familiar with the -- you hunt • wear eye and ear -- when shooting • a GPS or -- to prevent getting lost • ...

Electrical Safety 2017-01-26

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Is used to protect people from electric shock by covering the conductor.
This happens when too much current is running through the conductor?
This will provide protection against faults on a circuit.
This type of current is produced by rotating a generator.
What type of bonding is required in bathrooms and kitchens?
What type of insulation employs two independent layers of insulation?
To enable a current to flow, there must be a?
The voltage is directly proportional to the current x the resistance V=IxR, what is this law known as?
A means of cutting off the electrical supply.
What type of hazards present themselves as a result of electrical hazard?
What type of electricity is produced by the build up of electrons on weak conductors or insulators

Down

What type of bonding is used when potential metallic conductors exist near to electrical conductors in buildings?
What is a common injury from electricity?
A person possessing the sufficient knowledge, experience and training is known as?
Are very poor conductors
A maintenance action involving careful scrutiny of an item of electrical equipment to detect a fault is known as?
This is one type of formal inspection and testing of electrical appliances.
This is a measurement carried out to monitor the conditions of an item of electrical equipment.
Enables the current to return directly to earth by providing a circuit of least resistance.
This type of current is produced by a battery.
What can you do to the voltage to reduce the risks of electric shock?

21 Clues: Are very poor conductors • What is a common injury from electricity? • To enable a current to flow, there must be a? • A means of cutting off the electrical supply. • This type of current is produced by a battery. • This will provide protection against faults on a circuit. • This type of current is produced by rotating a generator. • ...

Food Safety 2017-02-07

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Use food by "use by" dates to avoid __________.
Wash can ____ before opening to avoid bacteria getting into the food.
Do not leave food at room temperature for more than ___ hours.
Raw ground meat will only keep safely for ___ days refrigerated.
Be sure to wash (rinse) fruits and vegetables from store before eating to remove ____.
Organic foods are grown without _______.
To avoid cross____________ use different cutting boards for meat and vegetables.
Avoid eating ________ eggs.
The temperature to wash and rinse dishes in.
appliance slows down the growth of bacteria but does not destroy them - above refrigerator.
Bagged salads are often _______ so you don't have to wash them again.
Another name for food poisoning is food ______ illness.
Do not eat or use eggs w ______ shells.
A solution of _________ and water can be used to sanitize surface where raw meat has been.
Damp _________ can be a growing environment for bacteria.
Steaks, roasts, and chops will keep for _______ days refrigerated.

Down

Temperature between 40 and 140 degrees are in the ____ Zone.
A bacteria that causes food borne illness.
Thaw food in the __________ not on the counter.
It takes 30_____ to make an ounce of bacteria.
All milk products in the U.S. must be _____ to destroy harmful bacteria.
Keep food at home the way you find it in the __________.
"When in doubt throw it _____".
Do this to cutting boards that contacted raw meat.
Sponges can be effectively cleaned in the ___________.
Never ________ questionable food to tell if it has spoiled!
Be careful __________ raw chicken in the sink.
5000 _______ are attributed to food borne illness each year.
Do not leave food at ________ temperature for more than 2 hours.

29 Clues: Avoid eating ________ eggs. • "When in doubt throw it _____". • Do not eat or use eggs w ______ shells. • Organic foods are grown without _______. • A bacteria that causes food borne illness. • The temperature to wash and rinse dishes in. • It takes 30_____ to make an ounce of bacteria. • Be careful __________ raw chicken in the sink. • ...

Safety Puzzle 2018-03-01

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anything dangerous which has potential to harm you, is called______
_________is must to work at height
How to blow emergency siren.
Fastened it when you seated.
Turn on your vehicle________, even in day time
Which extinguisher type is best to extinguish the electric fire
Damage ladder must be________
Important for catch the fire
Electrical PPE is made of this
Company has________ certification

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Before starting non-routine job, you need to take_______
Maintain ______point contact when climbing a ladder
In emergency situation, rush towards_______
abbreviation for operating the fire extinguisher
Class A fire is also called as______ fire
Total types of fire as per IS 2190
safety is respectability of________.
what you wear in high noise area to protect your ear
An almost accident________
Do not use when driving
A careless behavior is an unsafe_____

21 Clues: Do not use when driving • An almost accident________ • How to blow emergency siren. • Fastened it when you seated. • Important for catch the fire • Damage ladder must be________ • Electrical PPE is made of this • Company has________ certification • _________is must to work at height • Total types of fire as per IS 2190 • safety is respectability of________. • ...

Safety Puzzle 2018-03-01

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Do not use when driving
abbreviation for operating the fire extinguisher
Which extinguisher type is best to extinguish the electric fire
Damage ladder must be________
safety is respectability of________.
Total types of fire as per IS 2190
_________is must to work at height
A careless behavior is an unsafe_____
Maintain ______point contact when climbing a ladder
Turn on your vehicle________, even in day time

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An almost accident________
anything dangerous which has potential to harm you, is called______
Class A fire is also called as______ fire
Company has________ certification
Electrical PPE is made of this
In emergency situation, rush towards_______
Before starting non-routine job, you need to take_______
How to blow emergency siren.
what you wear in high noise area to protect your ear
Fastened it when you seated.
Important for catch the fire

21 Clues: Do not use when driving • An almost accident________ • How to blow emergency siren. • Fastened it when you seated. • Important for catch the fire • Damage ladder must be________ • Electrical PPE is made of this • Company has________ certification • Total types of fire as per IS 2190 • _________is must to work at height • safety is respectability of________. • ...

Kitchen safety 2018-02-01

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wearing this protects your clothes
don’t wear ____ when cooking
keep foods in ____ places
do not ___ in too many appliances at once
don’t wear loose ___ when cooking
mitts use ___ to prevent burns
cook foods ____
keep cleaners ____ from foods
never clean up ___ with your hands
always tie your ____ back
store ____ frozen food at 0
make sure all equipment is ____
if you are ____ do not cook

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pre ____ dishes
Carry knives at your ____
use a food ____ to make sure things are cooked
avoid ____ contamination
using the incorrect _____ can result in a cut
pay ____ to the job you are doing
these go on your hands to protect from germs
run ____ under warm water
in use dry hands when ____ appliances
don’t ____ dishes too high
wash hands ____
keep cupboards and drawers ____

25 Clues: pre ____ dishes • cook foods ____ • wash hands ____ • avoid ____ contamination • Carry knives at your ____ • keep foods in ____ places • run ____ under warm water • always tie your ____ back • don’t ____ dishes too high • store ____ frozen food at 0 • if you are ____ do not cook • don’t wear ____ when cooking • keep cleaners ____ from foods • mitts use ___ to prevent burns • ...

Kitchen Safety 2018-03-08

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Never use __________ to put out a grease fire
There can be many hazards in __________for slips, trips and fall
Never __________ the butter knife
If possible, keep a __________in the kitchen
Used to cut meat such as steak
A grease fire happens when the oil becomes too __________ and starts to boil
Always cut on a __________ , nowhere else
Most common type of fire
Use to put out a small grease fire
A utensil with a sharp blade and a handle, used to cut through foods
Always use a __________ knife
Use a __________ based fire extinguisher when putting out a grease fire
catch one’s foot on something leading to a stumble and/or fall

Down

Change the battery of your __________at least once a year
Always __________ after yourself
Apply __________ to a cut to stop bleeding
Never let __________ close to the stove or knives
Never leave the stove __________ when it is on
Where food is prepared
Keep your __________ away from the knife blade
Call 911 and get out of the __________if a fire gets out of control
Move downwards freely, without control, from a higher to a lower level
To slide unintentionally, typically losing balance
Used for sitting, not standing

24 Clues: Where food is prepared • Most common type of fire • Always use a __________ knife • Used to cut meat such as steak • Used for sitting, not standing • Always __________ after yourself • Never __________ the butter knife • Use to put out a small grease fire • Always cut on a __________ , nowhere else • Apply __________ to a cut to stop bleeding • ...

Kitchen Safety 2018-03-08

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You should never put this out with water, use baking soda instead
Caused by electrical appliances used in an unsafe way
Can be caused by unwashed cutting boards and countertops
Caused by drinking or eating contaminated food
If you believe you have a foodborne illness, you should see a...
Another type of foodborne illness
Procedures to follow that prevent kitchen accidents.
To be informed of a kitchen accident
A way to prevent the spread of bacteria
Caused by dull blades
To avoid accidents in the kitchen

Down

Most common cause of foodborne illness
Is infectious and can cause disease.
Campaign to help prevent foodborne illness
A tool used to put out fires
Something that happens in the kitchen that could turn into a disaster
When set too high, it can cause a kitchen fire
To be ready before stepping into the kitchen
Appliance used to help fully cook food in the kitchen
A knife is...
Should be used with caution in the kitchen

21 Clues: A knife is... • Caused by dull blades • A tool used to put out fires • Another type of foodborne illness • To avoid accidents in the kitchen • Is infectious and can cause disease. • To be informed of a kitchen accident • Most common cause of foodborne illness • A way to prevent the spread of bacteria • Campaign to help prevent foodborne illness • ...

Kitchen Safety 2018-03-19

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Rapidly grows on food if in the danger zone
has medical supplies in it in case you get injured
do this to fruits or vegetables before eating
Use it to measure a quantity of liquids
Should be stored on the bottom of the fridge
used to put out grease fires
Keep pot or pan … not over the edge of the stove
Should be the first dish to wash
Best place to defrost foods
you follow it to know the quantity of ingredients
Carry knives with the point .... from you

Down

If other foods touch an unwashed surface and get that foods bacteria
Should be worn if you have a cut
Used to mince, chop and slice your food
can happen if you leave the stove turned on and you leave it unsupervised
A sickness you can get from consuming raw chicken
you should always wash your.... before touching food
When the immune system has a damaging response to a certain food
Never unplug a cord with ... hands
Caused by splattering oil from a pan coming in contact with skin

20 Clues: Best place to defrost foods • used to put out grease fires • Should be worn if you have a cut • Should be the first dish to wash • Never unplug a cord with ... hands • Used to mince, chop and slice your food • Use it to measure a quantity of liquids • Carry knives with the point .... from you • Rapidly grows on food if in the danger zone • ...

Kitchen safety 2018-03-19

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What kind of clothing can be dangerous in the kitchen?
Keep ____________ items away from the stove/oven!
You should always keep your knife at this state
You should also use cation when using ___________
Do not leave appliances ______________
What can knives cause?
Make sure you are ____________ when working with the stove
Do this to your hair before cooking
Wipe up _________ immediately
You should do this to your stoves regularly
You use baking soda to put this kind of fire out

Down

Never use the ________ of your hand as a cutting board
The first step to, if you cut yourself
Name something that is dangerous around electricity
You should also keep one of these in your kitchen
You should _______ away from your hand
What should you use when taking stuff out of the oven?
You should be careful using this knife, it can cut meat!
What could help you to know when your food is done cooking?
When done using the knife you should never ____ it

20 Clues: What can knives cause? • Wipe up _________ immediately • Do this to your hair before cooking • The first step to, if you cut yourself • You should _______ away from your hand • Do not leave appliances ______________ • You should do this to your stoves regularly • You should always keep your knife at this state • You use baking soda to put this kind of fire out • ...

Electrical Safety 2017-07-02

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or blend together
from danger
force of potential difference
agent that stimulates sight and makes things visible
emission of high energy particles which cause ionization
refusal to accept something
or increase voltage
derived from physical or chemical resources
production or creation of something
device that makes or breaks a connection
to route resources

Down

of electrical energy
that increases the amplitude of electrical symbols
not stay still, is always moving/changing
energy
stationary charge
of power
as a convenient, easy source of power
device designed for a particular purpose
point that supplies power
flow of electricity
semiconductor device
form of energy consisting of charged particles

23 Clues: energy • of power • from danger • or blend together • stationary charge • to route resources • flow of electricity • or increase voltage • of electrical energy • semiconductor device • point that supplies power • refusal to accept something • force of potential difference • production or creation of something • as a convenient, easy source of power • device designed for a particular purpose • ...

Knife Safety 2017-09-28

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the method used to protect fingertips while cutting
another name for a chef knife
a bread knife is sometimes called a _____________ knife because of the shape of the cutting edge
used for slicing, dicing, chopping fruits, vegetables and meat on a cutting board
a synonym for paring
to cut into a small box shape of equal length, width, and depth
use this method when cutting round foods in half
a lighter version of a chef's knife, and only 5-7 inches long
it is incorrect to cut with your _________ ________ across the spine (back) of your knife
always cut ____________from yourself
when using the on the top chop your hand should form this over the food
small 1/8" cubes
always clean the knife thoroughly and in between cutting meat and vegetables to prevent ___________ _________
to cut into thin, large pieces
to keep the cutting board safe a ___________ paper towel or cloth should be placed underneath
this knife is used for cleaning and peeling fruits & vegetables
is a cut used for fresh herbs, cabbage, and lettuces
this knife is used to separate raw meat from the bone

Down

the smallest cut possible, often used to cut garlic, onion, and spices
the sharpened edge of the blade
the space between the cutting board and your knife, should never be more than 6 inches
this piece of equipment should always be used when cutting to protect counter tops
this cut could be used to cut french fries
when using the pinch grip your fingers should be curled around the ______________ firmly
when a trash bin is not close this can be used to keep the kitchen free of trash
the very sharp point of the cutting edge
the knife never leaves the cutting board but rocks back and forth to shred or mince
the knuckles serve as a ___________ while cutting
the long,match-stick cut
wash knives by _____________in hot soapy water
a protective covering for a knife and a safe way for storage
the first cut of a round fruit of vegetable
the method used to hold the knife firmly in your cutting hand
never attempt to catch a ______________ knife
to cut in irregular pieces some large and some small

35 Clues: small 1/8" cubes • a synonym for paring • the long,match-stick cut • another name for a chef knife • to cut into thin, large pieces • the sharpened edge of the blade • always cut ____________from yourself • the very sharp point of the cutting edge • this cut could be used to cut french fries • the first cut of a round fruit of vegetable • ...

Surmont Safety 2018-08-06

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SEE 4 DOWN
BOTTLED AIR
DANGER ZONE?
AKA THE SAFETY TRAILER
CANADIAN CLASSIC ROCK
GOING TO
SHE CAME FROM CALGARY
ACTIVITY AROUND YOU
OF SALT?
SHIPPING RULES
ADJUST THE LENSE
IRON DIGIT
FIT IT SNUG
COVERS THE DIGITS
IF YOUR NOT SURE
3 POINT IS BEST
HE CAME BACK!
FRIGHTEN
BODY DAMAGE?
NEED ONE FOR CONFINED SPACES
YOU COULD BE AN AMBASSADOR

Down

WINNING TICKET?
DAILY TEST
SHE'S WITH SD 2019
ALL ALONE?
AUDITORY BUNGS
CARE TO FILL ONE OUT?
MAY BE PRESCRIPTION
WE HAVE A PROTOCAL
RECORD OF INCIDENT
MANWAY PERSONNEL
THERE'S 8 OF THEM
CLEANLINESS
A SEASON
BREATH OF FRESH AIR SUPPLY
THE DUKES OF ________
DON'T CRY OVER ONE
BOARD GAME
YOU WANT 0.0
WHAT'S THAT SMELL?

40 Clues: GOING TO • OF SALT? • A SEASON • FRIGHTEN • DAILY TEST • SEE 4 DOWN • ALL ALONE? • IRON DIGIT • BOARD GAME • BOTTLED AIR • CLEANLINESS • FIT IT SNUG • DANGER ZONE? • BODY DAMAGE? • YOU WANT 0.0 • HE CAME BACK! • AUDITORY BUNGS • SHIPPING RULES • WINNING TICKET? • 3 POINT IS BEST • MANWAY PERSONNEL • ADJUST THE LENSE • IF YOUR NOT SURE • THERE'S 8 OF THEM • COVERS THE DIGITS • SHE'S WITH SD 2019 • WE HAVE A PROTOCAL • ...

SAFETY FIRST 2018-09-09

Across

A DRIVER HAS TO USE IT WHILE SIGNALING TO MAKE TURNS
SPEED, FOG, RAIN, SNOW, AND FATIGUENESS CAUSE HIGHER RISKS FOR THIS TO OCCUR
TO STOP A VEHICLE MOVING YOU MUST USE THIS
CELL PHONES, LOUD MUSIC, AND PASSENGERS
COLOR OF A STOP SIGN
ENTERING A ROTARY A DRIVER MUST DO THIS TO OTHER VEHICLES
SHAPE OF A HAZARD SIGN
DRIVING UNDER THE INFLUENCE OF DRUGS AND ALCOHOL
SHAPE OF A SCHOOL HOUSE SIGN
WHAT COLOR INDICATES YOU CAN PROCEED/GO

Down

AN ACT OF MAKING A DECISION WHILE DRIVING
A PERSON NEEDS THIS IN ORDER TO DRIVE LEGALLY
DRIVING OVER A POSTED LIMIT
A YELLOW DOTTED LINE ON A ROADWAY INDICATES A DRIVER CAN DO THIS
SERVICE SIGN COLOR
CROSSBUCK SIGN
FOLLOWING TO CLOSE
9-3 AND 8-4 HAND POSITIONING ARE USEFUL FOR DOING THIS WHILE DRIVING
TIRE FAILURES
EVERY DRIVER NEEDS TO THINK OF WHAT FIRST

20 Clues: TIRE FAILURES • CROSSBUCK SIGN • SERVICE SIGN COLOR • FOLLOWING TO CLOSE • COLOR OF A STOP SIGN • SHAPE OF A HAZARD SIGN • DRIVING OVER A POSTED LIMIT • SHAPE OF A SCHOOL HOUSE SIGN • CELL PHONES, LOUD MUSIC, AND PASSENGERS • WHAT COLOR INDICATES YOU CAN PROCEED/GO • AN ACT OF MAKING A DECISION WHILE DRIVING • EVERY DRIVER NEEDS TO THINK OF WHAT FIRST • ...

SAFETY FIRST 2018-09-09

Across

TO STOP A VEHICLE MOVING YOU MUST USE THIS
SERVICE SIGN COLOR
SHAPE OF A HAZARD SIGN
A YELLOW DOTTED LINE ON A ROADWAY INDICATES A DRIVER CAN DO THIS
9-3 AND 8-4 HAND POSITIONING ARE USEFUL FOR DOING THIS WHILE DRIVING
A PERSON NEEDS THIS IN ORDER TO DRIVE LEGALLY
FOLLOWING TO CLOSE
TIRE FAILURES
CROSSBUCK SIGN
EVERY DRIVER NEEDS TO THINK OF WHAT FIRST
SPEED, FOG, RAIN, SNOW, AND FATIGUENESS CAUSE HIGHER RISKS FOR THIS TO OCCUR
WHAT COLOR INDICATES YOU CAN PROCEED/GO

Down

ENTERING A ROTARY A DRIVER MUST DO THIS TO OTHER VEHICLES
COLOR OF A STOP SIGN
A DRIVER HAS TO USE IT WHILE SIGNALING TO MAKE TURNS
SHAPE OF A SCHOOL HOUSE SIGN
DRIVING OVER A POSTED LIMIT
CELL PHONES, LOUD MUSIC, AND PASSENGERS
DRIVING UNDER THE INFLUENCE OF DRUGS AND ALCOHOL
AN ACT OF MAKING A DECISION WHILE DRIVING

20 Clues: TIRE FAILURES • CROSSBUCK SIGN • SERVICE SIGN COLOR • FOLLOWING TO CLOSE • COLOR OF A STOP SIGN • SHAPE OF A HAZARD SIGN • DRIVING OVER A POSTED LIMIT • SHAPE OF A SCHOOL HOUSE SIGN • CELL PHONES, LOUD MUSIC, AND PASSENGERS • WHAT COLOR INDICATES YOU CAN PROCEED/GO • EVERY DRIVER NEEDS TO THINK OF WHAT FIRST • AN ACT OF MAKING A DECISION WHILE DRIVING • ...

Health & Safety 2018-08-14

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Right to participate, Right to know, Right to _______
PPE for your hands
Found in field rodents
SDS
Who you are
Prevent cuts
Evacuation location
Infectious microorganisms
Monthly posted information
What you do with defective equipment

Down

MSI
In case of an emergency
Regulation of policies & proceedures
Helps when you are injured
Helps you get back to work after injury
CSA approved PPE
Walking in spilled liquid
Prepare in case of a fire
Injury that could have caused injury, illness or death
Safe work proceedure

20 Clues: MSI • SDS • Who you are • Prevent cuts • CSA approved PPE • PPE for your hands • Evacuation location • Safe work proceedure • Found in field rodents • In case of an emergency • Walking in spilled liquid • Prepare in case of a fire • Infectious microorganisms • Helps when you are injured • Monthly posted information • Regulation of policies & proceedures • What you do with defective equipment • ...

Health & Safety 2018-08-14

Across

Safe work proceedure
Who you are
PPE for your hands
Prepare in case of a fire
SDS
Helps you get back to work after injury
MSI
Monthly posted information
Injury that could have caused injury, illness or death
In case of an emergency

Down

Infectious microorganisms
Evacuation location
Prevent cuts
Walking in spilled liquid
CSA approved PPE
Right to participate, Right to know, Right to _______
Regulation of policies & proceedures
Found in field rodents
Helps when you are injured
What you do with defective equipment

20 Clues: SDS • MSI • Who you are • Prevent cuts • CSA approved PPE • PPE for your hands • Evacuation location • Safe work proceedure • Found in field rodents • In case of an emergency • Infectious microorganisms • Walking in spilled liquid • Prepare in case of a fire • Helps when you are injured • Monthly posted information • Regulation of policies & proceedures • What you do with defective equipment • ...

Safety Rules 2018-10-17

Across

to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
to crush food into smooth mixture with a masher or beater.
To cut off a very thin layer of peel with a paring knife.
to pulverize food into crumbs, power, or paste with a rolling pin, blender, or food processor.
to beat ingredients, such as shortening a sugar, combining until soft and creamy.
to use a pastry brush to coat a food with a liquid, such as melted butter or a sauce.
Depending on their type, solid fats can be measured in several ways
often applied to food that is cooking.
To make straight, shallow cuts with a slicing knife in the surface of a food.
subtracting the weight of the container to find the weight of the food alone.
This is a common method for measuring shortening.
dividing a food into smaller parts, using tool with a sharp blade.
to mix thoroughly and add air to foods.
To cut a food into large, thin pieces with a slicing knife.
To cut food, such as almonds, into very thin strips.
to divide a fod into four equal pieces.
to put a small piece of food, such as butter, on the surface of another food.
to use a grinder to break up a food into coarse, medium, or fine particles.

Down

Chopping means to cut food into small, irregular pieces.
Some cooks prefer this technique, which takes a liquid measuring cup.
to mis ingredients, such as salad greens and dressing, by trembling them with tongs or a large spoon or fork.
to grind or mash cooked fruits or vegetables until they are smooth.
to cut food into small pieces with kitchen shears.
to break or tear off small layers of food, often fish, with a fork.
to pour liquid over a food as it cooks, using a baster or spoon.
food with a thin layer of another food.
to coat a food with three different layers.
Both of these terms refer to cutting food into small, square pieces.
to cut, food, such as cheese or carrots, into smaller pieces or shreds or pressing and rubbing the food against the rough surface of a grater.
used to gently mix a light, fluffy moisture into a heavier one.

30 Clues: often applied to food that is cooking. • food with a thin layer of another food. • to mix thoroughly and add air to foods. • to divide a fod into four equal pieces. • to coat a food with three different layers. • This is a common method for measuring shortening. • to cut food into small pieces with kitchen shears. • To cut food, such as almonds, into very thin strips. • ...

Safety Rules 2018-10-17

Across

to grind or mash cooked fruits or vegetables until they are smooth.
food with a thin layer of another food.
to divide a fod into four equal pieces.
subtracting the weight of the container to find the weight of the food alone.
to cut, food, such as cheese or carrots, into smaller pieces or shreds or pressing and rubbing the food against the rough surface of a grater.
To cut a food into large, thin pieces with a slicing knife.
used to gently mix a light, fluffy moisture into a heavier one.
To cut off a very thin layer of peel with a paring knife.
Depending on their type, solid fats can be measured in several ways
To cut food, such as almonds, into very thin strips.
This is a common method for measuring shortening.
to mis ingredients, such as salad greens and dressing, by trembling them with tongs or a large spoon or fork.
to coat a food with three different layers.
Chopping means to cut food into small, irregular pieces.
often applied to food that is cooking.

Down

Both of these terms refer to cutting food into small, square pieces.
To make straight, shallow cuts with a slicing knife in the surface of a food.
Some cooks prefer this technique, which takes a liquid measuring cup.
to use a pastry brush to coat a food with a liquid, such as melted butter or a sauce.
to pour liquid over a food as it cooks, using a baster or spoon.
to crush food into smooth mixture with a masher or beater.
to use a grinder to break up a food into coarse, medium, or fine particles.
to cut food into small pieces with kitchen shears.
dividing a food into smaller parts, using tool with a sharp blade.
to break or tear off small layers of food, often fish, with a fork.
to pulverize food into crumbs, power, or paste with a rolling pin, blender, or food processor.
to beat quickly and vigorously to incorporate air into a mixture, making it light and fluffy.
to beat ingredients, such as shortening a sugar, combining until soft and creamy.
to mix thoroughly and add air to foods.
to put a small piece of food, such as butter, on the surface of another food.

30 Clues: often applied to food that is cooking. • food with a thin layer of another food. • to divide a fod into four equal pieces. • to mix thoroughly and add air to foods. • to coat a food with three different layers. • This is a common method for measuring shortening. • to cut food into small pieces with kitchen shears. • To cut food, such as almonds, into very thin strips. • ...

Science safety 2016-09-20

Across

to clean eyes if substances go into the eye.
a hand motion that helps you smell your experiment.
an educated guess.
use if acid gets spilled onto you.
able to change or adapt.
what you use to heat liquids.
Workplace Hazardous Material Information System.
eye protection.
the variable that is affected during the experiment.
will notice immediate toxic effects.
the last step of your lab write up.
what you use to light the bunzen burner.
use if you are dealing with dangerous chemicals.

Down

helps measure/carry liquids.
combustible liquids or liquids that can burn easily.
a material that burns skin and metal.
Use to extinguish incipient fires.
help put out fires.
a variable that does not change throughout the experiment.
what you notice using all of your senses.
substances that are studied in chemistry.
a grasping device.
helps you measure liquids.
use so you can handle hot materials.
a glass container with round body and skinny neck.

25 Clues: eye protection. • an educated guess. • a grasping device. • help put out fires. • able to change or adapt. • helps you measure liquids. • helps measure/carry liquids. • what you use to heat liquids. • Use to extinguish incipient fires. • use if acid gets spilled onto you. • the last step of your lab write up. • will notice immediate toxic effects. • ...

safety challenge 2016-09-01

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never use this on a grease fire
one celled organisms that can only be seen with A microscope
what percent of all foodborne illnesses are avoidable
spoiled food containing harmful bacteria
this place is where most accidents happen in the house
how long do you rub your hands toegther when your washing your hands
dont let these dangle on the countertop
sore food here
how soon should you run the disposal after you put something in it
whos is hazardous in the kitchen and should be supervised at all times
use this on a grease fire

Down

what temperture your fridge should be at
tilt the lid this way when you open the lid to a pot
clean to get rid or bacteria
what do you do with your long hair during a lab
why should you use a new spoon when your testing foods
when harmful bacteria is transfered from food to food
keep food seperated from this
pull on here when you unplug an object
when washing your hands what type of water do you use

20 Clues: sore food here • use this on a grease fire • clean to get rid or bacteria • keep food seperated from this • never use this on a grease fire • pull on here when you unplug an object • dont let these dangle on the countertop • what temperture your fridge should be at • spoiled food containing harmful bacteria • what do you do with your long hair during a lab • ...

safety crossword 2016-09-01

Across

when washing your hands what type of water do you use
sore food here
how long do you rub your hands toegther when your washing your hands
keep food seperated from this
pull on here when you unplug an object
what temperture your fridge should be at
when harmful bacteria is transfered from food to food
whos is hazardous in the kitchen and should be supervised at all times
what percent of all foodborne illnesses are avoidable

Down

use this on a grease fire
why should you use a new spoon when your testing foods
spoiled food containing harmful bacteria
this place is where most accidents happen in the house
what do you do with your long hair during a lab
never use this on a grease fire
one celled organisms that can only be seen with A microscope
how soon should you run the disposal after you put something in it
tilt the lid this way when you open the lid to a pot
clean to get rid or bacteria
dont let these dangle on the countertop

20 Clues: sore food here • use this on a grease fire • clean to get rid or bacteria • keep food seperated from this • never use this on a grease fire • pull on here when you unplug an object • dont let these dangle on the countertop • spoiled food containing harmful bacteria • what temperture your fridge should be at • what do you do with your long hair during a lab • ...

Kitchen Safety 2016-09-01

Across

what temperature your fridge should be at.
what temperature your freezer should be at.
tilt the this way when opening the pot.
Where you store your foods.
Always use this when cleaning your hands.
how soon should you run the disposal after you put something in it.
how long it takes to wash your hands.
Cleaning or to get rid of bacteria.
Who is hazardous in a kitchen and should have a constant supervision.
never use this on a grease fire.

Down

This is were most accidents happen in the house.
Harmful bacteria after transferred from one food or surface to a another.
Seal containers tightly to keep them from what?
A illness caused by eating spoiled food containing harmful bacteria.
Dont put this in the microwave.
One living celled organism so small only can be seen by a microscope.
why do you use different spoons when your testing foods.
use on a grease fire.
Keep food separated from this.
Dont let cords do this over the edge of the counter tops.

20 Clues: use on a grease fire. • Where you store your foods. • Keep food separated from this. • Dont put this in the microwave. • never use this on a grease fire. • Cleaning or to get rid of bacteria. • how long it takes to wash your hands. • tilt the this way when opening the pot. • Always use this when cleaning your hands. • what temperature your fridge should be at. • ...

Kitchen Safety 2019-03-06

Across

Wash Your hands with soapy,[what] water
Wash the tops of [what] foods
This method of cutting is named after the sound the knife makes when it hits the cutting board
when putting away left overs what should you write on them
What should be used to put out grease fires
Remove all [what] that could possibly catch fire
Try to always have clear....
All small accessories should be removed
Locate the [what] if you are injured
What should be placed on the counter before removing pans
Your thumb should be [what] your index finger
This knife is used for small vegetables - i.e taking the skin off

Down

This should not be put on a fire
Never leave dirty knives in the…
The knife never leaves the cutting board, just rotating the knife
Long hair should be...
When removing pot lids you should life [what] from yourself
[what] are not allowed during food labs
Only use [what] knives, never dull ones
Should you leave food unattended

20 Clues: Long hair should be... • Try to always have clear.... • Wash the tops of [what] foods • This should not be put on a fire • Never leave dirty knives in the… • Should you leave food unattended • Locate the [what] if you are injured • Wash Your hands with soapy,[what] water • [what] are not allowed during food labs • All small accessories should be removed • ...

Occupational Safety 2019-02-26

Across

an infections of the skin and hair with fungi
a medical preparation made from living organisms and their products; these include serums,vaccines,etc
center for disease control and prevention
poisonous
a chemical mixture used to absorb carbon dioxide from exhaled air in an anesthesia system (2 words)
mechanical device that is used to retain cattle
device that controls the direction and dimensions of the x-ray beam
percent (3 words)
parts per million
cidal
PPE(3 words)
%
occupational safety and health administration
flammable
an instrument used to detect and measure exposure to radiation
process of supplying a building or part of it continuously with fresh air
abnormalities of structure or functions which are present at birth (2 words)
cyto
apparatus for sterilizing by steam under pressure
evaporating rapidly
disease that can be transmitted from animals to human
application of burning substance, a hot instrument, an electric current or another agent to detroy tissue
a natural rubber made from the sap of rubber trees

Down

terat/o (2 words)
zoonotic rhabdovirus infection of mammals that causes neurologic sign
sarcoptic manage; infestation with mites of genus sacoptes
GI
does not burn easily
any container in which a material is kept other than that in which a material was originally supplied (2 words)
germ (microorganism)
inflammation; easily ignited and capable of burning rapidly
bleach; a compound having germicidal, disinfecting and bleaching properties
an organism that lives on or in another living organism
chemical agent that kills or prevents the growth of microorganisms on inanimate objects
lachrymator; an agent, such as a gas, that induces the flow of tears
needles, scalpel blades, glass, and other objects that may cut or puncture
material safety data sheet
burning or corrosive; destructive tissue
changes in the structure of genetics material (DNA)
invasion and multiplication of microorganisms in body tissue
carin/o
producing
a microorganism that produces disease
ground-fault circuit interruption
hazardous materials

45 Clues: % • GI • cyto • cidal • carin/o • poisonous • flammable • producing • PPE(3 words) • terat/o (2 words) • percent (3 words) • parts per million • evaporating rapidly • hazardous materials • does not burn easily • germ (microorganism) • material safety data sheet • ground-fault circuit interruption • a microorganism that produces disease • burning or corrosive; destructive tissue • ...

Scaffold safety 2019-07-16

Across

___ is the most common type of scaffold system we use.
A ___ person should inspect the system prior to every shift.
___ is part of the guardrail system.
___ is another focus four fatality hazard around scaffolding'
A leveling component of the scaffold system.
A safe ___ must be provided on to all scaffolding.
A fabricated wood board component used as a platform.
Toeboards must be ___ and a half inches high.
A footing used to distribute weight to the ground.
Scaffolding is a ___ elevated work platform.

Down

___ scaffolds are a type of scaffolding set on wheels.
Scaffolding must be able to support ___ times the rated work load capacities.
Scaffolding must be ___ prior to every shift.
___ are two diagonal bars that connect and secure the frames and should never be climbed.
___ is the agency that enforces safety.
___ objects like blocks must never be used to support scaffolding.
The number one fatality in construction.
Scaffolding must be ___ feet from power lines.
___ must be used if materials are stacked above toeboards.
Scaffolding must be ___ level and square to be safe.

20 Clues: ___ is part of the guardrail system. • ___ is the agency that enforces safety. • The number one fatality in construction. • A leveling component of the scaffold system. • Scaffolding is a ___ elevated work platform. • Scaffolding must be ___ prior to every shift. • Toeboards must be ___ and a half inches high. • Scaffolding must be ___ feet from power lines. • ...

Kitchen Safety 2019-10-06

Across

cooking to proper temperatures, different foods must cook for different times
When bacteria or microorganisms are by accidently moved from one food to another, usually a negative effect
Something you have to be careful with when making meals for others, another word for this word is “can not eat”
When removing these from oven, pull the rack out. Do not reach hand into hot oven.
Items that are used to effectively eat food, sharp use carefully.
keep these away from hot water and hot objects to prevent electric shock
A bacteria you can receive by eating contaminated food. Foods that are usually contaminated with this bacteria are raw meat, poultry, and seafood.
An electronic device used to cool foods and keep perishable food at the temperature they need to be
Improper handling of dangerous foods can cause food-borne illnesses!
A temperature zone that is from five degrees Celsius to sixty degrees celsius. This is a reminder to make sure you dont keep your food out, if it is left out it will result in fast acting bacteria.
Instructions needed to make food the way it needs to be, must be followed properly! This could result in unhealthy eating, sickness, uncooked food, etc.

Down

an electronic device used to reheat cooked foods, running this device without food in it could cause serious problems.
An illness from food, usually comes from raw meat, poultry, and seafood
soda An important thing to have in the kitchen in order to put out kitchen fires.
Cool foods should be kept at four degrees celcius to avoid bacteria.
Use these types of trash cans when throwing out hot items to avoid fires.
The measurement of coldness or warmth, if this isn't checked properly in certain foods it can result in illness!
An important item to have in your kitchen incase of allergic reaction.
Something that could cause serious injury or even death put can be put out with baking soda
Washing your hands and equipment before working in the kitchen is super important to avoid sickness!

20 Clues: Items that are used to effectively eat food, sharp use carefully. • Cool foods should be kept at four degrees celcius to avoid bacteria. • Improper handling of dangerous foods can cause food-borne illnesses! • An important item to have in your kitchen incase of allergic reaction. • An illness from food, usually comes from raw meat, poultry, and seafood • ...

Kitchen Safety 2019-10-06

Across

cooking to proper temperatures, different foods must cook for different times
When bacteria or microorganisms are by accidently moved from one food to another, usually a negative effect
Something you have to be careful with when making meals for others, another word for this word is “can not eat”
When removing these from oven, pull the rack out. Do not reach hand into hot oven.
Items that are used to effectively eat food, sharp use carefully.
keep these away from hot water and hot objects to prevent electric shock
A bacteria you can receive by eating contaminated food. Foods that are usually contaminated with this bacteria are raw meat, poultry, and seafood.
An electronic device used to cool foods and keep perishable food at the temperature they need to be
Improper handling of dangerous foods can cause food-borne illnesses!
A temperature zone that is from five degrees Celsius to sixty degrees celsius. This is a reminder to make sure you dont keep your food out, if it is left out it will result in fast acting bacteria.
Instructions needed to make food the way it needs to be, must be followed properly! This could result in unhealthy eating, sickness, uncooked food, etc.

Down

an electronic device used to reheat cooked foods, running this device without food in it could cause serious problems.
An illness from food, usually comes from raw meat, poultry, and seafood
soda An important thing to have in the kitchen in order to put out kitchen fires.
Cool foods should be kept at four degrees celcius to avoid bacteria.
Use these types of trash cans when throwing out hot items to avoid fires.
The measurement of coldness or warmth, if this isn't checked properly in certain foods it can result in illness!
An important item to have in your kitchen incase of allergic reaction.
Something that could cause serious injury or even death put can be put out with baking soda
Washing your hands and equipment before working in the kitchen is super important to avoid sickness!

Safety Quiz 2019-08-23

Across

Layer that protect the earth from UV rays
An International Standard that specifies requirements for an Occupational Health and Safety (OH&S) Management System
Name of Fire Marshal for Engineering Department
Pictogram for eye damage
Only ___ coordinator can issue Permit to Work (PTW)
Oxygen + ignition sources + fuel
Fire extinguisher that can be used on Classes A, B and C fires
You need to park your car in ______ position at Safran
Use ____ when you are crossing the road
Standardize
____ is anything that have potential to bring harm to human, environment, properties and reputation

Down

Waste Code for contaminated rags, plastics, papers or filters
Hazard that have potential to cause injury or death to an employee
____ map is available at the nearest exit door
A PPE that designated to protect worker when Working at Height (WAH)
An unfortunate incident that happens unexpectedly and unintentionally, typically resulting in damage or injury
There are ____ section in Safety Data Sheet
A powered industrial truck used to lift and move materials over short distances
A pictorial symbol for a word or phrase that indicates the hazard properties of material
22 April

20 Clues: 22 April • Standardize • Pictogram for eye damage • Oxygen + ignition sources + fuel • Use ____ when you are crossing the road • Layer that protect the earth from UV rays • There are ____ section in Safety Data Sheet • ____ map is available at the nearest exit door • Name of Fire Marshal for Engineering Department • Only ___ coordinator can issue Permit to Work (PTW) • ...

Food Safety 2019-09-30

Across

The campaign that promotes ways to keep food safe from bacteria.
The action of polluting or poisoning something.
The kitchen appliance used to keep food cool.
Your hair should be pulled back into one of these if you are cooking.
The substance that causes an allergic reaction.
An allergic reaction to which the body must become hypersensitive.
The needle used to reverse anaphylaxis.
The degree of hot or cold present
To wash your hands before and after handling food.
The type of illness acquired from eating or drinking contaminated food or water.
when something is undercooked and cannot be eaten.
to keep perishable foods at the proper temperature, to keep foods refrigerated.

Down

To keep raw meats and poultry away from cooked meats or fruits and vegetables.
Salmonella, Botulism, E-coli, Listeria, Etc.
To make something clean or disinfect it.
The temperature range which bacteria increases rapidly.
A list of steps used to create a dish.
Something followed to maintain your health. (sanitation and personal cleanliness)
What grows on food to cause foodborne illnesses.
Foods items that rot or grow mold over time.
To prepare foods by adding heat.

21 Clues: To prepare foods by adding heat. • The degree of hot or cold present • A list of steps used to create a dish. • The needle used to reverse anaphylaxis. • To make something clean or disinfect it. • Salmonella, Botulism, E-coli, Listeria, Etc. • Foods items that rot or grow mold over time. • The kitchen appliance used to keep food cool. • ...

Safety Crossword 2019-06-19

Across

During an _____________ you should stay calm and find shelter under a desk or other sturdy furniture.
Fitting a job to a person; Used to mitigate the risk of developing Musculoskeletal disorders.
Physical hurt or occupational illness
Temporary blockage to obstruct movement
_________ objects may pose a risk to employees under them.
Knowledge or perception of a situation or fact.
Protects the head from injury
(Acronym) a portable electronic device that automatically diagnoses the life-threatening cardiac arrhythmias of ventricular fibrillation and pulseless ventricular tachycardia.
A state of complete physical, mental and social well-being.
The acronym for using a fire extinguisher.

Down

- Reducing the severity, seriousness, or painfulness of something.
Identify and correct hazards in the facility before a near miss occurs, someone is injured, or property is damaged.
Avoid turning or twisting your body while ________ or holding a heavy object.
A situation that poses an immediate risk to health, life, property, or environment.
___________ Safety Data Sheet.
Meeting all the requirements of the law and policies.
Our top priority and everyone's responsibility.
The first and immediate assistance given to any person suffering from either a minor or serious illness or injury
(Acronym) You should always wear the appropriate ____ for the task being performed.
When an incident was averted completely or resulted in negligible consequences, but under slightly different circumstances could have caused injury or damage.
A danger or risk.
Substances, solids, liquids, or gases that can harm people, other living organisms, property, or the environment.
(Acronym) An emergency procedure that combines chest compressions often with artificial ventilation

23 Clues: A danger or risk. • Protects the head from injury • ___________ Safety Data Sheet. • Physical hurt or occupational illness • Temporary blockage to obstruct movement • The acronym for using a fire extinguisher. • Our top priority and everyone's responsibility. • Knowledge or perception of a situation or fact. • Meeting all the requirements of the law and policies. • ...

Kitchen Safety 2019-03-27

Across

to cut
prepare food
a lot of people are allergic to
cleanse
heat up a liquid
used to put out a fire
kitchen appliance
acceptance
used for cooking or heating

Down

get ready
where food is prepared and cooked
evaluate
sharp
not risky
damaging immune response by the body to a substance
component
a set of instructions for preparing a particular dish
checklist
take away from
hand grip

20 Clues: sharp • to cut • cleanse • evaluate • get ready • not risky • component • checklist • hand grip • acceptance • prepare food • take away from • heat up a liquid • kitchen appliance • used to put out a fire • used for cooking or heating • a lot of people are allergic to • where food is prepared and cooked • damaging immune response by the body to a substance • ...

Internet Safety 2013-01-30

Across

a way of communicating with each other
a common social networking site
where an offender may be presented infront of a judge
a gaming device where we can chat
the messaging service on BlackBerry mobiles
we should take this for ourselves and what we do on and offline
the body of people who act on crimes committed
we should do this before we post online
something we can gain from search the internet
an online chatting service
we can get into trouble with this if we don't think before act

Down

something we all have as humans and usually comes with responsibilities
the internet can be this if used correctly and safely
the name given to online bullying
a social media usually made up of videos
somewhere people may write their opinions and views online
a way of contacting each other in writing online
one way in which the internet can be positive (hint: with homework)
the type of messages sent from iPhone-iPhone
a common social media

20 Clues: a common social media • an online chatting service • a common social networking site • the name given to online bullying • a gaming device where we can chat • a way of communicating with each other • we should do this before we post online • a social media usually made up of videos • the messaging service on BlackBerry mobiles • the type of messages sent from iPhone-iPhone • ...

Food Safety 2012-09-19

Across

To slow or stop the growth of bacteria, put food in the fridge or ______.
There are _____ simple steps to help fight bacteria.
Bacteria grow _________ at room temperature.
You should do this to counters and utensils to reduce bacteria build up on their surfaces.
Wash your hands for _______ seconds before eating and preparing food.
A safe place for thawing food.
Don't use _____ eggs.
Use a _____ _____ to determine if meats are properly cooked.
ii)The tempertaure range for i) is 4-60 degrees ____.
Don't overcrowd your _____, air needs to circulate.
Use separate _____ boards for produce and raw meats.
Don't buy canned food if the can is _____.
A symptom of salmonella poisoning.

Down

zone i)The ______ ______ is the temperature range where food-borne bacteria can grow.
________ young children and the elderly are most likely to become sick from food-related illnesses.
Keep raw meats _____ from other foods in your shopping cart.
Can be transferred from food to people, people to food, or from food to another.
Salmonella bacteria can be found in ________ milk.
Wash produce under _____ running water.
This disease can come from eating uncooked hamburgers(short form).
Always keep food _____ when in the fridge.
date/ Never consume dairy products past their _______ _______.
Food-borne illnesses can occur thirty minutes to two _____ after eating contaminated food.
A tip to prevent food-borne illnesses is to thoroughly _____ your meat and poultry.
Don't buy produce with broken _____.

25 Clues: Don't use _____ eggs. • A safe place for thawing food. • A symptom of salmonella poisoning. • Don't buy produce with broken _____. • Wash produce under _____ running water. • Always keep food _____ when in the fridge. • Don't buy canned food if the can is _____. • Bacteria grow _________ at room temperature. • Salmonella bacteria can be found in ________ milk. • ...

Safety Smarts 2013-08-27

Across

Point at which a vapor will explode
Agency responsible for workplace safety
An unexpected occurrence demanding immediate attention
Common name for sodium hydroxide
Indifference to one's surroundings or tasks
Liquids that can burn you
The use of colored tape to warn of potential hazards
Used most often to put out a fire
Required to provide clean, fresh air to workers
The study of how chemical adversely affect the human body
Industrial_______
Studies to prevent muscular/skeletal disorders
Used to prevent insect bites
Cancer causing fiber found in many applications
A program to help identify state to critical error patterns
Tendency to do tasks a certain way
With oxygen and heat, the third element of the fire triangle
Line of _____, being in or moving into the path of hazardous energy

Down

Best source for chemical hazard information
A device fastened to a harness to prevent fall injuries
A measure of sound
Hand protection
A device used to reach overhead work areas
The standard covering hazardous waste operations
Cancer causing chemicals
Government agency in charge of transportation
Plan to keep oil out of the waterways
A safety issue related to cleaning
Type of suit worn to prevent acid burns
Chemicals that ignite with air contact
Performed to ensure safety equipment is ready for use
A systematic approach to isolate equipment for repair
A powered device used for lifting or lowering materials
A type of reaction when exposed to a chemical
Stay on one's feet
Highest level of respiratory protection
Too tired to perform safely

37 Clues: Hand protection • Industrial_______ • A measure of sound • Stay on one's feet • Cancer causing chemicals • Liquids that can burn you • Too tired to perform safely • Used to prevent insect bites • Common name for sodium hydroxide • Used most often to put out a fire • A safety issue related to cleaning • Tendency to do tasks a certain way • Point at which a vapor will explode • ...

Food Safety 2013-09-10

Across

Organisms that feed on living things
The spreading of harmful bacteria
Foods that spoil easily
The only way to kill bacteria without chemicals
Microorganisms that are infected cells
Organisms that spread through invisible spores

Down

Microscopic living organisms
Comes from the individual who made the meal
Wash everything that touches ___ food before re-using
Maintaining cleanliness
To make impure
Produced by or derived from microorganisms and causing disease
Comes from raw and under-cooked protein
Attract mice
Cover your nose and ______ with a tissues when you sneeze or cough
Denoting substances that prevent the growth of disease-causing microorganisms.
Leave harmful bacteria
Systematic approach to food safety
Never dip more than ____ in a common dish
Free from live bacteria or other microorganisms

20 Clues: Attract mice • To make impure • Leave harmful bacteria • Maintaining cleanliness • Foods that spoil easily • Microscopic living organisms • The spreading of harmful bacteria • Systematic approach to food safety • Organisms that feed on living things • Microorganisms that are infected cells • Comes from raw and under-cooked protein • Never dip more than ____ in a common dish • ...

Electrical Safety 2013-11-08

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Is used to protect people from electric shock by covering the conductor.
This happens when too much current is running through the conductor?
This will provide protection against faults on a circuit.
This type of current is produced by rotating a generator.
What type of bonding is required in bathrooms and kitchens?
What type of insulation employs two independent layers of insulation?
To enable a current to flow, there must be a?
The voltage is directly proportional to the current x the resistance V=IxR, what is this law known as?
A means of cutting off the electrical supply.
What type of hazards present themselves as a result of electrical hazard?
What type of electricity is produced by the build up of electrons on weak conductors or insulators

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What type of bonding is used when potential metallic conductors exist near to electrical conductors in buildings?
What is a common injury from electricity?
A person possessing the sufficient knowledge, experience and training is known as?
Are very poor conductors
A maintenance action involving careful scrutiny of an item of electrical equipment to detect a fault is known as?
This is one type of formal inspection and testing of electrical appliances.
This is a measurement carried out to monitor the conditions of an item of electrical equipment.
Enables the current to return directly to earth by providing a circuit of least resistance.
This type of current is produced by a battery.
What can you do to the voltage to reduce the risks of electric shock?

food safety 2014-02-04

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control center: medical facility that gives free advice about handliing poison emergencies
Maneuver: a life saving technique to help someone who is choking
intellectual or spiritual enlightenment
to expect and prepare for risks and follow strict sanitation rules
spreading of harmful bacteria from one food to another
Zone: temperature range in which bacteria grows fastest
foods that spoil easily
Aid: immediate care that prevents more injury and relieves pain
microscopic living organisms
any disease producing agent virus/ bacterium
a life saving technique to restart someones breathing and heartbeat

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sudden active manifestation
substance that works against poison
poison that kills insects or other pests
to make impure
maintaining cleanliness
any poison produced by an organism
Illness: caused by unsafe food
easy to cath fire
burn: causes unappealing dried up white areas on food
to show signs of something

21 Clues: to make impure • easy to cath fire • maintaining cleanliness • foods that spoil easily • to show signs of something • sudden active manifestation • microscopic living organisms • Illness: caused by unsafe food • any poison produced by an organism • substance that works against poison • intellectual or spiritual enlightenment • poison that kills insects or other pests • ...

Food Safety 2014-09-24

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Keep foods cold to slow down the spread of bacteria.
You should do this for at least 20 sec.
How you handle and maintain the condition of food to prevent illness.
Heating up food to eliminate bacteria.
4 degrees C to 60 degrees C
Cold, hot, warm, cool, etc…
The transfer of bacteria.
Suffering from decay.
An operation to teach everybody how to prevent food poisoning.
To sterilize. Often with bleach and water.
A reaction to a substance ingested in food.

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A type of micro-organism that is the least obvious and spreads the quickest.
Put in food to preserve its quality.
A physiological response associated with a particular food.
Most common intolerance.
To isolate ingredients to prevent cross-contamination.
Most likely allergen to be life-threatening.
Illness caused by bacteria in what you eat.
A type of micro-organism that is visible.
To wash something with soap and water.

20 Clues: Suffering from decay. • Most common intolerance. • The transfer of bacteria. • 4 degrees C to 60 degrees C • Cold, hot, warm, cool, etc… • Put in food to preserve its quality. • Heating up food to eliminate bacteria. • To wash something with soap and water. • You should do this for at least 20 sec. • A type of micro-organism that is visible. • ...

Patient Safety 2015-03-09

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The color of a blood band
Prevents central line infections
Prevents IV infections
Assessment of need for Foley Catheter
Report A way to identify system failures
The best way to know if a patient understands
A way to communicate
Done before every procedure/surgery
Band Placed on every patient's wrist

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Failure Discharge instructions include, diet, weight management, medications and signs and symptoms
Ulcer Prevention by turning every two hours
Ensures the right med for the right patient
The single most important thing that prevents hospital acquired infections
Discontinued 24 hours after most surgeries
Prevention of VTE
-Rounding One of the most important things to prevent a patient fall
Should always be turned on for a patient at high risk of fall
An emergency decision to incision in 30 minutes
The color of socks worn by a patient who is a fall risk
Catheter Remove 1-2 post-op day

20 Clues: Prevention of VTE • A way to communicate • Prevents IV infections • The color of a blood band • Prevents central line infections • Catheter Remove 1-2 post-op day • Done before every procedure/surgery • Assessment of need for Foley Catheter • Report A way to identify system failures • Discontinued 24 hours after most surgeries • Ensures the right med for the right patient • ...

Water Safety 2015-05-13

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____________ is the acronym for Heat Escape Lessing Position
Please wear ____________ shoes when on deck not your outside shoes
When boating you always be sitting, not ____________
If you are under ____________ years old you must stay within arms reach of a responsible adult (14+ years)
If you want to learn to swim you should try swimming ____________
On the pool decks we do not run, but for safety we ____________
Only 50% of parents say they ____________their kids around water
Call 911 in the case of an ____________
On average 57 kids ____________ every year in Canada (43 males & 14 females)
Kids who drown are often ____________, not loud

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Always swim within your own ____________ zone
A ____________ suit is required to be worn if you are entering the water
You must be both 7+ years and 48inches tall to ride the big ____________
No ____________ in shallow water
Always jump in ____________ first if you are unsure of the depth
If you ever need help or assistance at the pool ask a ____________ for help
More than 57% of drowning incidents occur during the ____________ months
____________ is the acronym for Emergency Medical Services
Before you enter the pool you must ____________
When boating you must bring a ____________ with you
The ____________ of ice may be an indication of its strength
Always let an ____________ know where you are and what your plans are

22 Clues: No ____________ in shallow water • Call 911 in the case of an ____________ • Always swim within your own ____________ zone • Before you enter the pool you must ____________ • Kids who drown are often ____________, not loud • When boating you must bring a ____________ with you • When boating you always be sitting, not ____________ • ...

Food Safety 2015-10-05

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What assists you when you eat?
What is on your hands if you don't wash them?
How do you prevent bacteria from spreading?
What do you check the temperature with?
What do cleaning supplies contain?
What helps you prepare a meal?
What do you clean dishes with?
What bacteria is on raw meat?

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What happens when a knife touches your finger?
What type of illness can you get from raw food?
How do you not cross - contaminate?
How do you make raw food safe?
What do vegetables have?
What is a way to see if food is cooking properly?
Where do you put leftovers?
What is water near an outlet?
What happens when your food over - cooks?
How do you keep food cold?
What do you have to focus on while cooking?
What do you cut foods on?

20 Clues: What do vegetables have? • What do you cut foods on? • How do you keep food cold? • Where do you put leftovers? • What is water near an outlet? • What bacteria is on raw meat? • What assists you when you eat? • How do you make raw food safe? • What helps you prepare a meal? • What do you clean dishes with? • What do cleaning supplies contain? • How do you not cross - contaminate? • ...

Kitchen Safety 2015-10-02

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Make sure you use the correct burner.
Practice you fire escape _______ in case of a large fire.
Keep __________ cords away from stove tops and water.
Do not leave ________ unattended.
Do not wear _______ jewelry.
Keep your kitchen _________ using labels, etc.
Never fan a fire with a ______ or apron.
Store _______ in drawers or wooden blocks.
Never use ____ water on a burn.

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Keep your floor clear of ________.
Use ______ and ladders to reach high shelves.
Always use _____ pads.
__________ wipe up spills.
Never leave a knife in ______ water where i can't be seen.
Do not wear loose _______.
Be careful around ______ objects.
Thaw ______ foods in the fridge
Get a _____-extinguisher for your kitchen.
Do not leave the kitchen while cooking.
Heat cooking ____ slowly.

20 Clues: Always use _____ pads. • Heat cooking ____ slowly. • __________ wipe up spills. • Do not wear loose _______. • Do not wear _______ jewelry. • Thaw ______ foods in the fridge • Never use ____ water on a burn. • Do not leave ________ unattended. • Be careful around ______ objects. • Keep your floor clear of ________. • Make sure you use the correct burner. • ...

Water Safety 2015-10-08

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Play _____ ______ is important. Avoid horseplay.
aid kit Be sure to have this kit available near a pool or body of water
This type of dive is best when depth is questionable
individuals trained to save people from drowning
Children under _____ years old should wear a lifejacket
Swimming/diving while under the _______of drugs or alcohol is high risk
When swimming in the ocean, be aware of __________ and currents and watch for shifting weather patterns
Be sure to stay ______________ and drinks water or non-caffeinated beverages

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Whenever possible, minimize your _________ to stay safe!
an abbreviated term for a lifejacket or a Personal Floating Device
Learn the correct _____________ for diving
A condition that occurs when you are in water for an extended period of time and you lose core body heat
Cord A _______ __________ injury will change your life. Loss of fine motor skills is debilitating
Encourage the use of ____________ when outside to protect your skin
Dive into water that is _____________your own height in depth
Enroll children in swimming and water safety ____________
All backyard pools must have a __________ with a self-closing gate
Pool ______________ should be stored out of reach of children as they are poisonous
You should always swim with a __________
Check the water ____________ before diving in

20 Clues: You should always swim with a __________ • Learn the correct _____________ for diving • Check the water ____________ before diving in • Play _____ ______ is important. Avoid horseplay. • individuals trained to save people from drowning • This type of dive is best when depth is questionable • Children under _____ years old should wear a lifejacket • ...

Food Safety 2015-09-30

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to cook food at a low temperature on the stove quiet boiling it
to keep food cool in the refrigerator
you need to ______________ your hands before preparing any food
a bacteria found in foods such as eggs
instructions that tell how to cook the dish properly
the improper place to defrost your meat
a measurement to ensure proper cooking
to pour off water or juice from a food
an appliance used to keep foods cool
remove the ______________ before eating your food item
a tool to measure the temperature of foods

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you need to ______________ water when it is not filtered
to soak food in a liquid before cooking it
Found in most foods and are killed in high temperatures
When raw meat comes in contact with cooked foods
You____________ your hands and the counter space being used
to take the skin off of a fruit or vegetable before eating it
to safely thaw meat
to cook at the proper temperature in the oven
to sanitarily whip ingredients

20 Clues: to safely thaw meat • to sanitarily whip ingredients • an appliance used to keep foods cool • to keep food cool in the refrigerator • a bacteria found in foods such as eggs • a measurement to ensure proper cooking • to pour off water or juice from a food • the improper place to defrost your meat • to soak food in a liquid before cooking it • ...

Food Safety 2015-09-28

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Keep your food ___
Always ___ produce
Bacteria that causes food poisoning
Uncooked food
"Temperature ___ Zone"
Thaw meat in the ___
Make sure your meat is cooked
Don't use it on a grease fire
Don't forget to ___ your hands
To sterilize water
Change dishcloths ___

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Bacteria growth stops
Use a ___ on dirty surfaces
He has an ___ to peanuts
Keep young children away from the ___
Keep raw food away from cooked food
After washing, let your dishes ___
At the store, pick up frozen foods ___
Don't ___ the fridge
Crack the shell

20 Clues: Uncooked food • Crack the shell • Keep your food ___ • Always ___ produce • To sterilize water • Thaw meat in the ___ • Don't ___ the fridge • Bacteria growth stops • Change dishcloths ___ • "Temperature ___ Zone" • He has an ___ to peanuts • Use a ___ on dirty surfaces • Make sure your meat is cooked • Don't use it on a grease fire • Don't forget to ___ your hands • ...

Food Safety 2015-09-29

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the juices out
the leftovers
the food
the counter
worn cutting boards
when using meats
the vegetables
can cause illness
counter tops
for quicker cooling
your meats properly

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your food
the fruits
must be cooled right away
in refrigerator
must be refrigerated within 2 hours
to cut meat ect.
the fruits
your food
of the food
food under cold water
your hands
the leftovers

23 Clues: the food • your food • your food • the fruits • the fruits • your hands • the counter • of the food • counter tops • the leftovers • the leftovers • the juices out • the vegetables • in refrigerator • to cut meat ect. • when using meats • can cause illness • worn cutting boards • for quicker cooling • your meats properly • food under cold water • must be cooled right away • must be refrigerated within 2 hours

Food Safety 2014-10-01

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A micro organism that contaminates food
Listeria is unlike many other germs because it can ____ in cold temperatures
A type of bacteria that lives in our intestines and animal intestines
This nutrient is our main energy source
A damaging immune response by the body to a substance
Bacteria doesn't die when it is refrigerated or freezes,it ________
Bacteria needs oxygen,time,warmth,food,correct ph and ________
A reaction to the chemicals in foods
Don't eat food from a _______ can, it could cause Botulism
Chemical components of food
Temperature where most bacteria will be killed
Make clean and hygienic. (It's a very important part of food safety)

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This common micro organism doesn't cause food poisoning and is used to make bread
4-60 degrees
Energy giving nutrients
A rare but serious illness caused by a bacterium which occurs in soil
Fight Bac is a campaign made to educate people about food safety
Nutrients that provide no energy
The combination of water and carbon dioxide in the presence of light
One of the most common causes of food poisoning
Fungus that grows on rotting food substances
Bacteria found in soil, water and animals. Ex: Poultry and cattle

22 Clues: 4-60 degrees • Energy giving nutrients • Chemical components of food • Nutrients that provide no energy • A reaction to the chemicals in foods • A micro organism that contaminates food • This nutrient is our main energy source • Fungus that grows on rotting food substances • Temperature where most bacteria will be killed • One of the most common causes of food poisoning • ...

Food Safety 2015-03-03

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What is it called when food that is safe to eat comes in contact with pathogenic bacteria
_____raw meat poultry and seafood from other foods in your grocery shopping cart and in your refrigerator
What is another word for E.Coli?
Hepatitis A is mostly transmitted by
Never place______food back on the same plate or cutting board that previously held raw food
Make sure you clean and _______ cutting boards, counter tops, utensils with a mild bleach solution
Hepatitis A is a ____
These sources are what kind of food poisoning: hotdogs, delimeats, raw meat and unpasteurized cheese
Unclean hands_________ food
Do not allow hazardous foods to be in the _________longer than 2 hours when preparing food
What consists of spores and is most often contained in home canned foods that have been improperly processed?

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Is difficult to control because it is carried by insects, rodents, pets (dogs, cats and birds)
What is one of the common types of food poisoning?
A foodborne illness is
____leftover marinade or prepare extra for basting cooked food
Wash your hands for at least ____seconds before, after and during handling food
Keep frozen foods in the _______________
______ produce deadly toxins which are extremely heat resistance
__________are a source of Listeria
__________is a source that could contain treenuts

20 Clues: Hepatitis A is a ____ • A foodborne illness is • Unclean hands_________ food • What is another word for E.Coli? • __________are a source of Listeria • Hepatitis A is mostly transmitted by • Keep frozen foods in the _______________ • __________is a source that could contain treenuts • What is one of the common types of food poisoning? • ...

Food Safety 2014-10-02

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whats a reason to throw dishes away?
conditions/ procedures that maintain and preserve the quality of food to help cross contamination and food borne illness
before eating pre-heat to save ________ temperature.
leaving food out too long, causing bacteria to rapidly grow
you have this to food when it has infectious organisms
what doubles within 20 minutes of exposure to: oxygen, food, moisture and time?
what is it called when you use you're hands and cooking utensils...( and food can get contaminated?)
how many hours can food stay out of the fridge?
bacteria from raw food that could contaminate cooked foods that are not stored ___________
if you cook foods in a safe temperature it can kill most of the harmful _________
keep hot foods, hot and cold foods, ____.

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the process of bacteria that are transferred from one substance to another
how much are you supposed to use utensils and cooking wear?
how much can bacteria multiply if food is left out?
how many cutting boards (at least) should you have?
_________ is used to see the temperature of food
you can get this sickness from contaminating food
how should dishes be dryed?
what of the 4 conditions (from the danger zone) is this?
what kind of pain do you get from food poisoning?

20 Clues: how should dishes be dryed? • whats a reason to throw dishes away? • keep hot foods, hot and cold foods, ____. • how many hours can food stay out of the fridge? • _________ is used to see the temperature of food • you can get this sickness from contaminating food • what kind of pain do you get from food poisoning? • how much can bacteria multiply if food is left out? • ...

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