lab safety Crossword Puzzles

Ken's OSHA Search 2018-04-06

Across

_____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

Down

_______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

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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

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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?

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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. • ...

Skiing 2025-02-12

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Not open for skiing
Unpaid resort helper
Requires immediate action
Place for skiers to show off tricks
Heart-start device
Designated ski route
Groomed ski run
Bumpy snow pile
Resort boundary marker
Communication coordination
Downhill skiing type
snow Mashed potatoes
Emergency treatment
Difficult snow condition
Lift base protector
Mountain safety team
Climbing strips for skis
Sliding device
Bright for safety
Removing from danger
Secret spot for great snow
Open-air activity
Where trails meet

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Rescue sled
Protection from harm
Motorized snow vehicle
Cross-country skiing
Stabilizes a broken femur
Skier's wipeout scattering gear
Resort work group
Resort building
Untouched, fluffy snow
Eye protection on slopes
Expert ski run
Semicircular snow structure for tricks
Brain bucket
Avalanche locator
Direct downhill path
Plastic fastener
Stops out-of-control skiers
Info for skiers
Skiing accident
Flexible slope marker
Skiable incline

44 Clues: Rescue sled • Brain bucket • Expert ski run • Sliding device • Resort building • Groomed ski run • Bumpy snow pile • Info for skiers • Skiing accident • Skiable incline • Plastic fastener • Resort work group • Avalanche locator • Bright for safety • Open-air activity • Where trails meet • Heart-start device • Not open for skiing • Emergency treatment • Lift base protector • Protection from harm • ...

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

National Safe Work Month - Crossword 2023 crossword puzzle

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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. • ...

Know your fiserv 2024-02-01

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Monday
Every email
Likes to chase mice
Friday
indiaGlobal
internal lab
Man's best friend

Down

Has a trunk
survey name
Flying mammal
CEO
Large marsupial

12 Clues: CEO • Monday • Friday • Has a trunk • Every email • survey name • indiaGlobal • internal lab • Flying mammal • Large marsupial • Man's best friend • Likes to chase mice

Safety Awareness Month 2020-12-31

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_____ should be locked down at all times, even when not being used.
Team The safety committee in your store is known as the _____ ___.
Always wear your ____ while using a safety knife.
Always build a _____ when lifting so you don't hurt yourself.
Make sure to use the correct ____ while lifting.
You should stretch a minimum of ___ times within an 8-hour shift.
Always maintain the ____ of safety while using lift equipment.

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If you want to recognize a fellow associate for working safe, give them a safety ____.
While lifting, always lift with your legs not your back.
kit If you ever have a hazmat spill, you need to locate the nearest ____ ___.
While using a ladder, you should always maintain three points of _____.
Warm Up, Form Up, Team Up, ____ Up
If something is too heavy, you should ____ lift.
Don't forget to take your ______ quiz before the 5th of every month.
Don't forget to work ___ everyday.

15 Clues: Warm Up, Form Up, Team Up, ____ Up • Don't forget to work ___ everyday. • If something is too heavy, you should ____ lift. • Make sure to use the correct ____ while lifting. • Always wear your ____ while using a safety knife. • While lifting, always lift with your legs not your back. • Always build a _____ when lifting so you don't hurt yourself. • ...

Food Safety 2016-10-06

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Knife used on bone.
When you dice a tomato what is the shape?
Knife used for slicing, chopping and dicing.
Knife used to cut vegetables and fruits.
The maximum temperature at which a fridge should be set at.
You should always wash surfaces before and after you use them to avoid __________.
Allergy to which causes the body to have a reaction to a substance or object making it hypersensitive.
Knife used for cutting smaller food such as apples.
Knife that cuts bread.
There are __ different knives.
You should wash your hands for a minimum of___ seconds.

Down

Other than a fire extinguisher you can use this to help contain a fire.
a key term in the Fight BAC Campaign explaining hygiene and sanitization.
An illness caused by spoilage of food by contamination.
Knife used on poultry and meats.
A poisoning that can be caused by uncooked poultry or eggs.
Don´t leave food in the danger zone for more than ___ hours.
Knife used for cutting through bone.
You should always cut ____ from yourself.
____ is short for tablespoon.

20 Clues: Knife used on bone. • Knife that cuts bread. • ____ is short for tablespoon. • There are __ different knives. • Knife used on poultry and meats. • Knife used for cutting through bone. • Knife used to cut vegetables and fruits. • When you dice a tomato what is the shape? • You should always cut ____ from yourself. • Knife used for slicing, chopping and dicing. • ...

Food Safety 2016-10-06

Across

When you dice a tomato what is the shape?
The maximum temperature at which a fridge should be set at.
Allergy to which causes the body to have a reaction to a substance or object making it hypersensitive.
An illness caused by spoilage of food by contamination.
Knife used for slicing, chopping and dicing.
Knife used on poultry and meats.
Knife used for cutting smaller food such as apples.
You should always cut ____ from yourself.
____ is short for tablespoon.
Knife used to cut vegetables and fruits.

Down

You should wash your hands for a minimum of___ seconds.
Don´t leave food in the danger zone for more than ___ hours.
Knife that cuts bread.
You should always wash surfaces before and after you use them to avoid __________.
Knife used for cutting through bone.
Other than a fire extinguisher you can use this to help contain a fire.
Knife used on bone.
A poisoning that can be caused by uncooked poultry or eggs.
There are __ different knives.
a key term in the Fight BAC Campaign explaining hygiene and sanitization.

Food Safety 2016-10-06

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You should always wash surfaces before and after you use them to avoid __________.
Other than a fire extinguisher you can use this to help contain a fire.
a key term in the Fight BAC Campaign explaining hygiene and sanitization.
You should wash your hands for a minimum of___ seconds.
Knife used for cutting through bone.
Knife that cuts bread.
There are __ different knives.

Down

The maximum temperature at which a fridge should be set at.
Knife used on bone.
____ is short for tablespoon.
Don´t leave food in the danger zone for more than ___ hours.
Allergy to which causes the body to have a reaction to a substance or object making it hypersensitive.
A poisoning that can be caused by uncooked poultry or eggs.
An illness caused by spoilage of food by contamination.
Knife used for slicing, chopping and dicing.
Knife used for cutting smaller food such as apples.
Knife used on poultry and meats.
You should always cut ____ from yourself.
Knife used to cut vegetables and fruits.
When you dice a tomato what is the shape?

20 Clues: Knife used on bone. • Knife that cuts bread. • ____ is short for tablespoon. • There are __ different knives. • Knife used on poultry and meats. • Knife used for cutting through bone. • Knife used to cut vegetables and fruits. • You should always cut ____ from yourself. • When you dice a tomato what is the shape? • Knife used for slicing, chopping and dicing. • ...

fire safety 2016-08-29

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Extinguisher used on materials that produce Ash
Fuel, Heat and Oxygen combine to form what triangle
This is where our Areas of Refuge are
Pull, Aim, Squeeze, Sweep
This means there has been sighting of a tornado (or severe thunderstorm)
Smoke alarm that is more responsive to smoldering fires
Carbon Monoxide detectors should be replaced after this many years.
Leading cause of fire fatalities for seniors
An explosion that occurs when oxygen is introduced into a room full of hot gasses.
Extinguisher used on materials that boil

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This fire extinguisher has about 10-12 seconds of use before it's empty
How often Fire Drills must be conducted
Rescue, Activate, Control, Evacuate, Extinguish
How often Disaster Evacuation Drills must be conducted
Extinguisher used on materials that conduct electricity
Leading cause of fire fatalities overall
The chemical reaction that causes fire, when combining oxygen with another substance.
Residents who would take over 4 minutes to evacuate, so they stay in their apartments and the fire department will rescue
Extinguisher used in commercial kitchens
This means conditions are favorable for a tornado(thunderstorm) to form
How many minutes does it take for a room to become engulfed in flames

21 Clues: Pull, Aim, Squeeze, Sweep • This is where our Areas of Refuge are • How often Fire Drills must be conducted • Leading cause of fire fatalities overall • Extinguisher used in commercial kitchens • Extinguisher used on materials that boil • Leading cause of fire fatalities for seniors • Rescue, Activate, Control, Evacuate, Extinguish • ...

Kitchen Safety 2016-09-21

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Has hot elements, keep flammable things and your hands away
Will cut you, do not put in soapy water
_____ and falls
Keep knives in their own _____
Wear these if you have a cut on your hand
When cleaning your kitchen, do not mix cleaning ________
Will happen to you if you touch something hot
Never ______ the kitchen while cooking (especially if there is something on the stove)
You should wash these before cooking or doing anything with food
____ extinguisher

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When you open the ___ you have to step back and to the side
_______ appliance before moving them or touching them (if they have sharp edges)
Be aware that you don't only get burns from fire, you can easily get a ______ burn too
Keep the kitchen floor ____
When cooking, don't wear loose fitting clothing
Wear _____ when you take things out of the oven to avoid burns
Get rid of appliances or knives that are _________
Must be cleaned up immediately
Turn pot handles back
Tie your ____ back

20 Clues: _____ and falls • ____ extinguisher • Tie your ____ back • Turn pot handles back • Keep the kitchen floor ____ • Keep knives in their own _____ • Must be cleaned up immediately • Will cut you, do not put in soapy water • Wear these if you have a cut on your hand • Will happen to you if you touch something hot • When cooking, don't wear loose fitting clothing • ...

Kitchen Safety 2016-09-21

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Wash your hands with warm _____ water.
Always use a cutting _____ to cut your foods on while cooking.
Keep long _____ tied back.
_____ up as you go.
This may happen when there are too many plugs in an outlet.
Get a fire _____ for your kitchen.
Tape down the sides of _____ to avoid tripping hazards.
Store _____ in a wooden block or a drawer.
Roll up _____ when cooking.
_____ knives are dangerous because they require more pressure to cut foods.
Wipe up _____ immediately.
A type of safety hazard that is caused by a sharp object.

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Keep _____ materials locked up away from children.
Never leave dish rags or aprons near a hot _____.
_____ occur when something is on the floor that shouldn't be.
Don't cook with dangling _____.
Never leave stoves or other equipment _____ when in use.
Handle all _____ equipment with dry hands.
A safety hazard that is caused by hot objects are _____
Don't leave _____ lit when leaving a room.

20 Clues: _____ up as you go. • Keep long _____ tied back. • Wipe up _____ immediately. • Roll up _____ when cooking. • Don't cook with dangling _____. • Get a fire _____ for your kitchen. • Wash your hands with warm _____ water. • Handle all _____ equipment with dry hands. • Don't leave _____ lit when leaving a room. • Store _____ in a wooden block or a drawer. • ...

Kitchen Safety 2016-03-04

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One of the most common food-borne Illnesses.
Have a minimum of two different ______________for meats and veggies.
Used to smother a small grease fire.
If a fire starts in the oven, turn it off and leave the ________________.
A very serious symptom of any food-borne Illness.
Keep close a _______________in case of any hot disasters.
Store knives in a_______, not in a drawer.
___________are actually more dangerous than sharp ones.
Most caused by unattended cooking involving fat, grease, or oil.

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When doing a job right, it’s best to use the right _____.
The number you call in case of an emergency.
Allergic reaction symptom to the heart.
A costly investment, but is worth it.
Always ______________on the job being done.
Allergic reaction symptom to the skin.
Any liquid left on the floor can lead to this.
A device you use when someone is having an allergic reaction.
A common allergy, that is also a problem in schools.
How you cool burns.
Inject EpiPen in at a ________degree angle.

20 Clues: How you cool burns. • Used to smother a small grease fire. • A costly investment, but is worth it. • Allergic reaction symptom to the skin. • Allergic reaction symptom to the heart. • Store knives in a_______, not in a drawer. • Always ______________on the job being done. • Inject EpiPen in at a ________degree angle. • The number you call in case of an emergency. • ...

Kitchen Safety 2016-03-06

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Sterilize ___________ before and after cooking.
If you sustain a burn, immediately apply cool water for at least ____ minutes.
Never place an electrical appliance near a _____ source.
When using a fire extinguisher, always aim at the ____ of the fire, never the flames.
Avoid the use of _______.
Turn pot handles in ______ the stove.
Use a different cutting board for raw meat and __________.
Keep knives _____.
Wash your hands after touching ___ meat.
Pull out the oven rack ______ removing pans.

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Never leave food __________ while cooking.
Clean a cut with ____ and water.
Always walk, never ___.
When grocery shopping, buy ___________ last.
Keep your workspace free of _______.
Never put ______ in soapy water.
Never leave anything in the temperature danger zone (4-60 degrees) for more than ___ hours.
Tie ____ hair back.
Apply direct ________ on a wound to stop the bleeding.
Always cut ____ from your body.
Never use water to extinguish grease fires; use baking soda or ____ instead.
Never _______ food at room temperature.

22 Clues: Keep knives _____. • Tie ____ hair back. • Always walk, never ___. • Avoid the use of _______. • Always cut ____ from your body. • Clean a cut with ____ and water. • Never put ______ in soapy water. • Keep your workspace free of _______. • Turn pot handles in ______ the stove. • Never _______ food at room temperature. • Wash your hands after touching ___ meat. • ...

food safety 2015-09-29

Across

there is 5000 aprox. of theses on your hands
rinse all those germs off
making sure food is stored at high temperatures
theirs a 2 parts of a fridge on that keeps things cold and one that keeps things ____
unwanted pollution
wipe those dishes _____
a machine for making sure your dished are nice and clean
its another word for thawing
throwing something away

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make sure you _____ off the cutting board
keeping certain foods away from one another
everything is nice and tidy
______ to proper temperatures
illness caused by under cooked or contaminated meat
the most effective way to wash away bacteria
supplies you with nutrition
something that is used to tell if it is hot or cold
the condition of being protected
the opposite of an illness
helps kills bacteria

20 Clues: unwanted pollution • helps kills bacteria • wipe those dishes _____ • throwing something away • rinse all those germs off • the opposite of an illness • everything is nice and tidy • supplies you with nutrition • its another word for thawing • ______ to proper temperatures • the condition of being protected • make sure you _____ off the cutting board • ...

Safety Crossword 2016-02-16

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1st Shift Production Floor Supervisor.
Emergency evacuation to the gravel road.
SPI Site Leader.
Day of Safety Meetings.
1st shift Maintenance.
Only time to smoke.
Wear while handling Mercury lamps.
PPE
Needed to enter the building.
Goes on a single skid.
Wear while using a pallet jack.
All other lamps disposal.
Location of Safety Observation Forms.
Emergency evacuation to the pond.
Another severe weather shelter.
Speed limit in the parking lot.

Down

Ergo winner drawing.
Stretches.
The smoking area.
2nd Shift Production Floor Supervisor.
Always wear on Production Floor.
Called to fix something.
Yelled before starting a machine.
Color of Emergency Exit
2nd shift Maintenance.
Place to get a band-aid.
An almost fall.
Get an AVI buck for?
Double-stacked mats.
Food on the Production Floor.
Wear while using a Safety Knife.
Meghan/Aspen's job.
Machine is down and not operational.
Quality Supervisor.
Not allowed out on the floor.
Where gloves go.
Severe weather shelter.
Mercury lamp disposal.

38 Clues: PPE • Stretches. • An almost fall. • SPI Site Leader. • Where gloves go. • The smoking area. • Only time to smoke. • Meghan/Aspen's job. • Quality Supervisor. • Ergo winner drawing. • Get an AVI buck for? • Double-stacked mats. • 2nd shift Maintenance. • 1st shift Maintenance. • Goes on a single skid. • Mercury lamp disposal. • Color of Emergency Exit • Day of Safety Meetings. • ...

Kitchen Safety 2015-10-02

Across

___________ cooking is the leading contribution in kitchen fires.
Keep a _______________ near the kitchen.
Never leave food ___________ while cooking.
Always cut _____ from body.
Never leave a dirty knife in ______ water where it cannot be seen.
Always ____ at the base of the fire, never the flames.
Clean and then ________ counter tops.
Never _____ around in the kitchen.
always ____ long hair back.
Store _______ in a wooden block.

Down

Avoid using ________.
Keep pathways free of _______.
Roll _______ up when working with a burner.
clean up spills ____________.
Do not ________ an electrical outlet with too many appliances.
Always cut away from body.
Never ____ at a fire with a towel or apron.
Do not use an __________ that's cord is frayed or cracked.
Change dishcloths ______.
Never use _____ to extinguish a grease fire.
Always keep an _______ around when working with someone who has allergies.

21 Clues: Avoid using ________. • Change dishcloths ______. • Always cut away from body. • Always cut _____ from body. • always ____ long hair back. • clean up spills ____________. • Keep pathways free of _______. • Store _______ in a wooden block. • Never _____ around in the kitchen. • Clean and then ________ counter tops. • Keep a _______________ near the kitchen. • ...

Food Safety 2015-10-06

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Don't store food under the ----.
Make sure there is ---- at every sink at home.
Refrigerate or ------ perishables and leftovers within two hours.
When cooking or baking make sure to check to make sure that food isn't -----------.
Refrigerate leftovers and ----------- within two hours or less.
Food ------ is important when cooking in the kitchen.
Keep --- foods hot.
Sanitize all utensils, dishes and counter tops to get rid of all bad --------.
Marinate foods in the ------------.
Wash hands with ---- water and soap before working in the kitchen.
-------- large amounts of leftovers into small shallow containers.
Turn off and unplug all ---------- when done working with them.
Wash or ------ cutting board and knives after using them on raw meat.

Down

In the ------ zone(40℃ to 60℃) bacteria grows very fast and can produce toxins.
Cross ------------- is when bacteria transfers to another food item.
Don't --------- the refrigerator, cold air will not circulate properly.
------- foods in the refrigerator, cold water or the microwave.
---- foods should be kept at 4℃ (40℉)
Mix ------ and water for a disinfectant cleaner.
Check food temperature with a food -----------.
Don't --- in the kitchen.
-------- the counter tops and utilities with a bleach solution.
You should always ---- your hands before working in the kitchen.

23 Clues: Keep --- foods hot. • Don't --- in the kitchen. • Don't store food under the ----. • Marinate foods in the ------------. • ---- foods should be kept at 4℃ (40℉) • Make sure there is ---- at every sink at home. • Check food temperature with a food -----------. • Mix ------ and water for a disinfectant cleaner. • Food ------ is important when cooking in the kitchen. • ...

Safety Puzzle 2017-01-16

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____________ policy is posted at employee entrances.
Carry a winter __________ kit in your car.
Use a hand ____________ to help kill germs.
Report accidents within _____________ hours.
Exit to use in case of fire.
NO SMOKING within ___________ feet of any building entrance.
Drive ____________ on slippery roads.
Method to reduce accidents.
Area to go during severe weather.

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___________ are available to protect your hands.
___________ driving is NOT tolerated in the parking lot.
___________ your work area to reduce the risk of injury.
Machine __________ must be in place when in use.
____________ your cough.
Always be aware of your _______________.
Drive safe in the parking lot and remember, the speed limit is _____ MPH.
Use only on breaks.
Don’t do any job you are not __________ to do.
________ protection is required on the production floor.
Safety is a __________ effort
Walk like a _____________ on slippery parking lot.
Chemical containers must be __________.

22 Clues: Use only on breaks. • ____________ your cough. • Method to reduce accidents. • Exit to use in case of fire. • Safety is a __________ effort • Area to go during severe weather. • Drive ____________ on slippery roads. • Chemical containers must be __________. • Always be aware of your _______________. • Carry a winter __________ kit in your car. • ...

Electrical Safety 2017-07-02

Across

stationary charge
as a convenient, easy source of power
production or creation of something
of electrical energy
semiconductor device
not stay still, is always moving/changing
or increase voltage
point that supplies power
force of potential difference
to route resources
agent that stimulates sight and makes things visible
derived from physical or chemical resources
that increases the amplitude of electrical symbols
refusal to accept something
form of energy consisting of charged particles

Down

of power
flow of electricity
or blend together
from danger
device designed for a particular purpose
emission of high energy particles which cause ionization
energy
device that makes or breaks a connection

23 Clues: energy • of power • from danger • stationary charge • or blend together • 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 • ...

Electrical Safety 2017-07-02

Across

of electrical energy
that increases the amplitude of electrical symbols
device designed for a particular purpose
or blend together
or increase voltage
of power
not stay still, is always moving/changing
flow of electricity
derived from physical or chemical resources
stationary charge
point that supplies power
agent that stimulates sight and makes things visible

Down

from danger
device that makes or breaks a connection
production or creation of something
force of potential difference
energy
as a convenient, easy source of power
form of energy consisting of charged particles
emission of high energy particles which cause ionization
refusal to accept something
to route resources
semiconductor device

23 Clues: energy • of power • from danger • or blend together • stationary charge • to route resources • or increase voltage • flow of electricity • 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 that makes or breaks a connection • ...

Kitchen Safety 2018-02-01

Across

Wear BLANK to avoid cuts
Face BLANK handle away from yourself while on stove
Don't scrape BLANK across cutting board
Keep your BLANK tied back
Wear BLANK shoes
Have BLANK while cooking
Use this to cut on
Clean up all
Wash hands with BLANK water
Don't BLANK in kitchen
Take off BLANK before cooking

Down

BLANK away from your body
BLANK into elbow if needed away from food
Seperate meat and BLANK when cutting
Keep BLANK door closed
Wash BLANK with dishcloth
Wear BLANK when removing food from oven
Unplug BLANK appliances after use
Dispose of BLANK right away
Be careful around BLANK suppliances
Wear this to protect your clothes
Don't wear BLANK clothing
Wash hands after touching BLANK meat

23 Clues: Clean up all • Wear BLANK shoes • Use this to cut on • Keep BLANK door closed • Don't BLANK in kitchen • Wear BLANK to avoid cuts • Have BLANK while cooking • BLANK away from your body • Wash BLANK with dishcloth • Keep your BLANK tied back • Don't wear BLANK clothing • Dispose of BLANK right away • Wash hands with BLANK water • Take off BLANK before cooking • ...

Kitchen Safety 2018-03-06

Across

The kitchen tool which is used to serve food like soup or chili
The tool used to level dry or solid ingredients in measuring cups
What could happen when you plug something into an electrical socket that's near water
What could happen to your skin if you put a frying pan on the stove before you put oil in it
What you need to think when someone who is Anaphylaxis has these symptoms
The maximum amount of time food can be left in "The Danger Zone"
The best way to dry dishes
To cut or chop food as small as you can
A foodborne illness which causes vomiting shortly after food is ingested
The name of an organization which encourages food safety
Most common cause of diarrhea and food borne illness
A non-food source where tree nuts can be found

Down

When your epipen is applied in the thigh this colour needs to be facing to the sky
The equivalent to one cup in ounces
A type of kitchen tool which grinds meat,poultry,nuts and a variety of other foods
The third step of hand washing
What you need to use when there's a fire in your kitchen
How long you should properly wash your hands for
To cook food in liquid over low heat for a long time
Where meat should be stored in a refrigerator
The abbreviation for tablespoon
The recipe format which is written in paragraphs
To cut off a very thin layer of peel
The amount a recipe makes
Type of knife which is used to cut large foods, such as meat and poultry

25 Clues: The amount a recipe makes • The best way to dry dishes • The third step of hand washing • The abbreviation for tablespoon • The equivalent to one cup in ounces • To cut off a very thin layer of peel • To cut or chop food as small as you can • Where meat should be stored in a refrigerator • A non-food source where tree nuts can be found • ...

Kitchen Safety 2018-03-06

Across

You should ____ your vegetables before use.
You should wash your hands for __ seconds.
Turn _______ away form the front of the stove while cooking.
Always wash your hands before and after you cook and ___.
Use oven ____ when taking hot dishes from the stove.
If you have long hair you should_____________.
Raw eggs are a source of __________.
Always use a cutting _____ to cut your foods on while cooking.
Keep ___ foods above 140 degrees until serving time.
If you aren't sure how to cook something you should follow the ______.
When you are handing a knife to someone you give them the ______.

Down

Learn to cut ____ from you when cutting food or peeling vegetables.
Clean Kitchen Spills ___________.
_____ objects and knives should be stored separately to prevent cuts.
You should should keep your cooking station ____.
Handle all _________ equipment with dry hands.
No _______ in the kitchen.
Do not leave your food _________ while cooking.
Turn the _____ off after use.
When tasting food, never put the tasting _____ back into the food.
You should ______ all accidents that happened in the class to the teacher.

21 Clues: No _______ in the kitchen. • Turn the _____ off after use. • Clean Kitchen Spills ___________. • Raw eggs are a source of __________. • You should wash your hands for __ seconds. • You should ____ your vegetables before use. • Handle all _________ equipment with dry hands. • If you have long hair you should_____________. • Do not leave your food _________ while cooking. • ...

Kitchen Safety 2018-03-08

Across

a recipe format that is the most complicated to follow
degrees the refrigerator temperature should be...
a symptom of food-borne illness
abbreviation for tablespoon
when grocery shopping, try to pick up these foods first
what is a yield
potential source for salmonella poisoning
a careful way of mixing ingredients
use this to thinly spread frosting (not a knife)
another symptom of food-borne illness
blend into a paste-like consistency in a blender or food processor

Down

to cook food in liquid over a low heat fro a long time
minimum time of washing your hands
this is serious and can result in going to the hospital
to cut or chop food as small as you can
used to rinse rice and small foods before cooking
a maximum of 2 hours that food can be kept in a temperature where bacteria may transfer to the food
avoid plugging in many appliances to the same outlet at a time, is a tip for what
to cut food into small pieces
used to drain water from cooked pasta

20 Clues: what is a yield • abbreviation for tablespoon • to cut food into small pieces • a symptom of food-borne illness • minimum time of washing your hands • a careful way of mixing ingredients • used to drain water from cooked pasta • another symptom of food-borne illness • to cut or chop food as small as you can • potential source for salmonella poisoning • ...

Kitchen safety 2018-03-08

Across

This is when you cut food into little squares.
This occurs when you don't wash cutting boards or other objects after cutting raw meat.
This is where you cut foods into long, thin strips.
This is used to keep track of how long is left to cook the dish.
This is what you use to sharpen a knife.
This should be done to prevent the spread of bacteria.
This is the thing that heats the pot or pan on the stove top.

Down

This grip keeps you from cutting your fingers when holding food.
These prevent you from getting burned when removing food from an oven.
This is used to line the bottom of pans to prevent sticking
This is used to take the peel off of fruits.
You should always do when you are cooking to save time and keep clean.
This is the area where bacteria can multiply faster.
Use this to put out a grease fire.
The dish must be 70 degrees celcius to be ______.
Your refidgerator should be kept between zero and ____ degrees.
This is used to cut through the bones in meat.
This campaign is used to show how to stop the spreed of bacteria in 4 ways.
You should always cut ____ from yourself.
Which knife is the most commonly used?

20 Clues: Use this to put out a grease fire. • Which knife is the most commonly used? • This is what you use to sharpen a knife. • You should always cut ____ from yourself. • This is used to take the peel off of fruits. • This is when you cut food into little squares. • This is used to cut through the bones in meat. • The dish must be 70 degrees celcius to be ______. • ...

Kitchen Safety 2018-03-08

Across

Use a __________ based fire extinguisher when putting out a grease fire
A grease fire happens when the oil becomes too __________ and starts to boil
Used for sitting, not standing
Used to cut meat such as steak
Most common type of fire
If possible, keep a __________ in the kitchen
Never leave the stove _________ when it is on
Never let __________ close to the stove or knives
Always ___________ after yourself

Down

Always use a __________ knife
Always cut on a _________, nowhere else
Never __________ the butterknife, it may cut your tongue
Where food is prepared
Apply _________ to a cut to stop bleeding
Change the battery of your __________ at least once a year
A utensil with a sharp blade and a handle, used to cut through foods
Use to put out a small grease fire
To catch one’s foot on something leading to a stumble and/or fall
Keep your __________ away from the knife blade
Never use _________ to put out a grease fire
To slide unintentionally, typically losing balance
To Move downwards freely, without control, from a higher to a lower level
Call 911 and get out of the __________ if a fire gets out of control

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

Kitchen Safety 2018-03-20

Across

Baking soda stops small fires in your _______
_______ before, after and during cooking in the kitchen
Wash hands for as long as 20_________
_____ water helps kill bacteria when washing dishes
______ on dishes is killed with warm water
Sponges should be washed __________
You should _______leave food unattended
Epipen is inserted in the __________
__________appliances should be kept away from any source of water
Know where ________ is in your kitchen

Down

Washing hands _______ bacteria
Hand knives to people by the _________
Use the ________ knife for each task
Set _______on food while cooking to know when it's done or should checked on.
____________ is a severe allergic reaction
All dull knives should be _________
_______knives can be dangerous
Clean the stove before and after cooking to _________ any small stove fires or accidents
The ________ knife is the most common used knife
____ to the sky and orange to the thigh

20 Clues: Washing hands _______ bacteria • _______knives can be dangerous • All dull knives should be _________ • Sponges should be washed __________ • Use the ________ knife for each task • Epipen is inserted in the __________ • Wash hands for as long as 20_________ • Hand knives to people by the _________ • Know where ________ is in your kitchen • ...

Food Safety 2018-11-19

Across

an artifact that has been created by someone or some process
the act of observing something
having relevance
preparing or putting through a prescribed procedure
necessary activity
a component of a mixture or compound
someone who observes to ensure fairness or prevent mistakes
marked by refinement in taste and manners
controlled or governed according to rule or principle or law
a farm where dairy products are produced
one of several parts that fit with others to make a whole

Down

any process in which electrons are added to an atom or ion
stick to firmly
capable of being reproduced
the display of a motion picture
of or involving or caused by or being microbes
a device for showing the operating condition of some system
make as big or large as possible
a condition promoting sanitary practices
bring into conformity with rules or principles or usage

20 Clues: stick to firmly • having relevance • necessary activity • capable of being reproduced • the act of observing something • the display of a motion picture • make as big or large as possible • a component of a mixture or compound • a condition promoting sanitary practices • a farm where dairy products are produced • marked by refinement in taste and manners • ...

Food Safety 2013-09-10

Across

Attract mice
Comes from raw and under-cooked protein
Produced by or derived from microorganisms and causing disease
Comes from the individual who made the meal
Wash everything that touches ___ food before re-using
To make impure
The only way to kill bacteria without chemicals
Microorganisms that are infected cells
Denoting substances that prevent the growth of disease-causing microorganisms.
Leave harmful bacteria
Maintaining cleanliness

Down

The spreading of harmful bacteria
Microscopic living organisms
Organisms that spread through invisible spores
Organisms that feed on living things
Cover your nose and ______ with a tissues when you sneeze or cough
Systematic approach to food safety
Foods that spoil easily
Free from live bacteria or other microorganisms
Never dip more than ____ in a common dish

20 Clues: Attract mice • To make impure • Leave harmful bacteria • Foods that spoil easily • Maintaining cleanliness • 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 • ...

Safety Day 2014-03-27

Across

know how the evacuation ______ in each area sounds
protects your head from harm
must be checked monthly to ensure they are ready for use in case of emergency
know where the ________ points for that area is.
is used to communicate with people in plant
all _________ should be reported immediately to the supt
be your brother's ________.
this is only allowed in designated areas
_____ areas should not be entered without completing the access register

Down

this must be disposed of in bins provided
you must always do this before starting a task
you need to report to this person upon entering a plant
all ________ on the plant should be inspected and logsheet completed before use
monitor that warns about presence of gas
protects your eyes from harm
protects your feet from harm
while climbing stairs, you need to use this
it is not allowed to use while walking or driving
to be used at all times when working at heights
protects your body
one ______, one key, one man principal in Isolations standard
________ protection protects your ears
all vehicles must use this during loading or offloading

23 Clues: protects your body • be your brother's ________. • protects your eyes from harm • protects your head from harm • protects your feet from harm • ________ protection protects your ears • monitor that warns about presence of gas • this is only allowed in designated areas • this must be disposed of in bins provided • while climbing stairs, you need to use this • ...

Safety Day 2014-03-27

Across

you need to report to this person upon entering a plant
this must be disposed of in bins provided
must be checked monthly to ensure they are ready for use in case of emergency
it is not allowed to use while walking or driving
know where the ________ points for that area is.
while climbing stairs, you need to use this
all _________ should be reported immediately to the supt
________ protection protects your ears
is used to communicate with people in plant
this is only allowed in designated areas

Down

be your brother's ________.
_____ areas should not be entered without completing the access register
monitor that warns about presence of gas
protects your body
to be used at all times when working at heights
one ______, one key, one man principal in Isolations standard
protects your eyes from harm
you must always do this before starting a task
protects your head from harm
all ________ on the plant should be inspected and logsheet completed before use
all vehicles must use this during loading or offloading
know how the evacuation ______ in each area sounds
protects your feet from harm

Water Safety 2013-11-09

Across

/ Resuscitation
/ A survival stroke
/ To remain alive
/ To save
/ SOS
/ A person who dresses in red and yellow
/ Movement of air
/ Structure to enclose an area
/ Entry into shallow water

Down

/ Dark, dirty and unclear to see
aid / To help you stay afloat
aid / Help given to a sick or injured person
/ Strong movement of water
/ A waterway
/ When your core body temperature drops
/ Large marine fish
/ Dangerous current at the beach
/ Caution Colour
/ Give you directions
/ Suffocation in water
/ Entry into deep water

21 Clues: / SOS • / To save • / A waterway • / Resuscitation • / Caution Colour • / To remain alive • / Movement of air • / A survival stroke • / Large marine fish • / Give you directions • / Suffocation in water • / Entry into deep water • / Strong movement of water • / Entry into shallow water • aid / To help you stay afloat • / Structure to enclose an area • / Dark, dirty and unclear to see • ...

Water Safety 2013-11-09

Across

aid Help given to a sick or injured person
Entry into shallow water
A person who dresses in red and yellow
aid To help you stay afloat
Strong movement of water
To remain alive
When your core body temperature drops
Large marine fish
Suffocation in water
Dark, dirty and unclear to see

Down

Resuscitation
Structure to enclose an area
SOS
Movement of air
A survival stroke
A waterway
Entry into deep water
Dangerous current at the beach
Give you directions
Caution Colour
To save

21 Clues: SOS • To save • A waterway • Resuscitation • Caution Colour • Movement of air • To remain alive • A survival stroke • Large marine fish • Give you directions • Suffocation in water • Entry into deep water • Entry into shallow water • Strong movement of water • aid To help you stay afloat • Structure to enclose an area • Dangerous current at the beach • Dark, dirty and unclear to see • ...

Food Safety 2014-09-28

Across

along with refrigeration is the temperature range where bacteria lies dormant
the third step in the washing procedure
bacteria, viruses or fungus, for example
a bacteria found in soil, water and animals
how you prepare, serve and handle food
a reaction to the chemicals in food
what happens when you cut raw meat on a cutting board and then cut ready-to-eat vegetables on it
a reaction in your immune system to food proteins to which it is hyper-sensitive
your body's reaction to an illness

Down

conditions and practices instrumental in preventing disease through cleanliness
begins to multiply on food that has been left in the danger zone for more than two hours
any bacteria, virus etc. that is carried by food can be called this
a severe allergic reaction
one condition that bacteria needs to grow
can cause food poisoning, caused by food handler and unclean surfaces
used to check the internal temperature of food
caused by bacteria and other toxins found in food
location and environment where food is kept
the aspect of Fight Bac! that protects against cross-contamination
a fungus that grows on food and other organic matter

20 Clues: a severe allergic reaction • your body's reaction to an illness • a reaction to the chemicals in food • how you prepare, serve and handle food • the third step in the washing procedure • bacteria, viruses or fungus, for example • one condition that bacteria needs to grow • a bacteria found in soil, water and animals • location and environment where food is kept • ...

Food Safety 2014-09-28

Across

the aspect of Fight Bac! that protects against cross-contamination
location and environment where food is kept
a reaction in your immune system to food proteins to which it is hyper-sensitive
one condition that bacteria needs to grow
the third step in the washing procedure
what happens when you cut raw meat on a cutting board and then cut ready-to-eat vegetables on it
60 degrees is an example
used to check the internal temperature of food

Down

your body's reaction to an illness
bacteria, viruses or fungus, for example
along with refrigeration is the temperature range where bacteria lies dormant
how you prepare, serve and handle food
a fungus that grows on food and other organic matter
begins to multiply on food that has been left in the danger zone for more than two hours
caused by bacteria and other toxins found in food
any bacteria, virus etc. that is carried by food can be called this
can cause food poisoning, caused by food handler and unclean surfaces
a severe allergic reaction
a reaction to the chemicals in food
conditions and practices instrumental in preventing disease through cleanliness

20 Clues: 60 degrees is an example • a severe allergic reaction • your body's reaction to an illness • a reaction to the chemicals in food • how you prepare, serve and handle food • the third step in the washing procedure • bacteria, viruses or fungus, for example • one condition that bacteria needs to grow • location and environment where food is kept • ...

Food Safety 2014-09-28

Across

your body's reaction to an illness
bacteria, viruses or fungus, for example
a severe allergic reaction
begins to multiply on food that has been left in the danger zone for more than two hours
caused by bacteria and other toxins found in food
a reaction in your immune system to food proteins to which it is hyper-sensitive
a reaction to the chemicals in food
used to check the internal temperature of food
conditions and practices instrumental in preventing disease through cleanliness

Down

the aspect of Fight Bac! that protects against cross-contamination
location and environment where food is kept
what happens when you cut raw meat on a cutting board and then cut ready-to-eat vegetables on it
can cause food poisoning, caused by food handler and unclean surfaces
the third step in the washing procedure
60 degrees is an example
any bacteria, virus etc. that is carried by food can be called this
a fungus that grows on food and other organic matter
along with refrigeration is the temperature range where bacteria lies dormant
how you prepare, serve and handle food
one condition that bacteria needs to grow

Food Safety 2014-09-28

Across

Multiply in warm, moist places.
Reaction to food proteins.
Freezing place you must keep food in to avoid spoilage.
When raw meat comes into contact with vegetables.
What you must do to your hands before handling and preparing food.
Food begins _______ after it is expired/old.
State that food should never be eaten in, especially meat.
Visible bacteria on expired food.
High risk dairy product for food poisoning.

Down

The most severe effect of food poisoning.
The leading cause of food poisoning, found in contaminated meat.
Used to clean cutting boards and other kitchen materials.
Cool place in which food is stored.
One of the most common allergies.
Symptoms often include abdominal cramps and diarrhea.
The temperature range of 4 degrees C to 60 degrees C.
Degrees C, almost all bacteria is killed. (Number)
Used to check the internal temperature of meat.
Plank of wood or plastic used for cutting and chopping food.
_____ food in the fridge or in a bucket of cold water.

20 Clues: Reaction to food proteins. • Multiply in warm, moist places. • One of the most common allergies. • Visible bacteria on expired food. • Cool place in which food is stored. • The most severe effect of food poisoning. • High risk dairy product for food poisoning. • Food begins _______ after it is expired/old. • Used to check the internal temperature of meat. • ...

Kitchen safety 2014-09-30

Across

don't ever stick a ___ in the toaster
hot ___ can also cause burns
turn off ___ if you are doing to leave them unattended
make sure ___ is blocking heaters or vents
keep ___ in higher cabinets so kids don't touch them
keep ___ things away from the stove
keep ___ out of the kitchen while cooking
clean up ___ immediately because it can become a tripping hazard
make sure appliances are ___ before touching anything sharp
use a ___ instead of an extension cord
put a ___ on cabinets with chemicals
be careful for ___ edges
never leave food that you are cooking ___

Down

make sure you are handling ___ properly
make sure ___ are not facing out while on the burner
make sure that all wires and cords are not ___ on all appliances
store ___ in a safe place away from children
keep a ___ nearby at all times
keep floors ___ so it does not become a tripping hazard
never get ___ while in the kitchen

20 Clues: be careful for ___ edges • hot ___ can also cause burns • keep a ___ nearby at all times • never get ___ while in the kitchen • keep ___ things away from the stove • put a ___ on cabinets with chemicals • don't ever stick a ___ in the toaster • use a ___ instead of an extension cord • make sure you are handling ___ properly • keep ___ out of the kitchen while cooking • ...

Food Safety 2014-09-29

Across

the aspect of Fight Bac! that protects against cross-contamination
how you prepare, serve and handle food
what happens when you cut raw meat on a cutting board and then cut ready-to-eat vegetables on it
along with refrigeration is the temperature range where bacteria lies dormant
a reaction in your immune system to food proteins to which it is hyper-sensitive
your body's reaction to an illness
begins to multiply on food that has been left in the danger zone for more than two hours
the third step in the washing procedure

Down

location and environment where food is kept
caused by bacteria and other toxins found in food
any bacteria, virus etc. that is carried by food can be called this
a reaction to the chemicals in food
60 degrees is an example
can cause food poisoning, caused by food handler and unclean surfaces
used to check the internal temperature of food
bacteria, viruses or fungus, for example
a severe allergic reaction
conditions and practices instrumental in preventing disease through cleanliness
a fungus that grows on food and other organic matter
one condition that bacteria needs to grow

Food Safety 2014-09-17

Across

can cause food borne illness and it multiplies rapidly in the danger zone
sneezing or coughing can pass this from person to person or food
a bacteria that can sometimes be edible
sometimes when you prepare food and to kill bacteria
a reaction to certain foods or proteins
when two different foods are transferred to another
do this before and after food preparation
do this to keep certain foods away from one another
bacteria grows rapidly between 4-60 degrees Celsius
a bacteria that can also grow in the cold
one of the symptoms of food poisoning
to put in the fridge for left overs or to keep away bacteria

Down

an example of a micro-organism that helps bread rise
one of the conditions that bacteria needs to grow
found in chicken and eggs
a reaction to certain chemicals in foods
a toxin that could be found in honey and canned vegetables and fruits
not cooked
a bacteria that can be found under the skin and throats of people and animals
to make clean and hygienic

20 Clues: not cooked • found in chicken and eggs • to make clean and hygienic • one of the symptoms of food poisoning • a bacteria that can sometimes be edible • a reaction to certain foods or proteins • a reaction to certain chemicals in foods • do this before and after food preparation • a bacteria that can also grow in the cold • one of the conditions that bacteria needs to grow • ...

Workplace Safety 2014-09-16

Across

a good safety _______ is important
Should be done prior to operating mobile equipment
The ______ taker is the accident maker
should never be taken
Keeping work area clean
10 fingers. 10 toes, If you are not ____ Who knows?
To last longer, we must put ______ first
Should never be taken
Success is no ________
Risk Assessment tool
While on a ______, never step back to admire your work

Down

without this you could die
a Safer ___ is a safer me
if you think its unsafe, use the ____ work authority
One split second of ____________ could change our entire future
should be left to horses
___ and Eggs - A day's work for a chicken; a lifetime commitment for a pig
Hot conditions can lead to this
We all have a ____ of care
What should be reported immediatey
Result of an incident
Dont be a fool, use the correct ____

22 Clues: Risk Assessment tool • should never be taken • Should never be taken • Result of an incident • Success is no ________ • Keeping work area clean • should be left to horses • a Safer ___ is a safer me • without this you could die • We all have a ____ of care • Hot conditions can lead to this • a good safety _______ is important • What should be reported immediatey • ...

Safety 101 2014-06-17

Across

Required prior to working on or around energy sources
Site of cooling tower incident that killed 51 construction workers
Heavy metal found in old paint
The absolute closure of a pipe
Our goal
HBV and HIV
Capable of supporting 5,000lbs
Factory where fire killed 146 in 1911
Cave-in protection
Hazards to the hands
When accidents are to be reported
Required prior to using any tool or PPE
Number of bolts required to set a column
Deceleration device that travels on a vertical lifeline

Down

Not an approved fall protection device after Jan 1, 1998
It's not "dead" until this occurs
Required above 90 dBA
Gasoline
Ligament injury
A method of protecting against falling objects
Hazard of hanging in a harness
"Never saddle a dead _______"
Developer of the National Electrical Code
Required in all moving vehicles
Classification of soil at Cayuga
Fall stopper
Muscle injury
Filter that cleans air of 99.97% particulates

28 Clues: Gasoline • Our goal • HBV and HIV • Fall stopper • Muscle injury • Ligament injury • Cave-in protection • Hazards to the hands • Required above 90 dBA • "Never saddle a dead _______" • Heavy metal found in old paint • The absolute closure of a pipe • Hazard of hanging in a harness • Capable of supporting 5,000lbs • Required in all moving vehicles • Classification of soil at Cayuga • ...

Safety First! 2015-05-01

Across

- Just cause it doesn't have an 'I' doesn't mean I'm blind
- Who's the fairest of them all?
- Almost doesn't count
- do they match the drapes?
- happen
- undergarment or hazzard?
- When company arrives
- Springs ahead, _______ back
- next to Godliness
- Down Under or just down?
- No heels

Down

- Careful please
- Slippery when wet
- always in my way
- not a soldier
- Arabs make this
- First
- Why we don't drink and drive
- a bug?
- Gotta have one
- Place you work
- for this, don't ask Gary
- You don't have to do it
- So High!

24 Clues: - First • - a bug? • - happen • - So High! • - No heels • - not a soldier • - Careful please • - Gotta have one • - Place you work • - Arabs make this • - always in my way • - Slippery when wet • - next to Godliness • - Almost doesn't count • - When company arrives • - You don't have to do it • - undergarment or hazzard? • - for this, don't ask Gary • - Down Under or just down? • ...

Food Safety 2015-02-27

Across

avoid using for cleaning purposes.
prepare a dish or meal
free from dirt
kills bacteria.
always do this before handling food.
food necessary for health and growth.
the degree or intensity of heat.
clean and sanitize any work area.
nutritious substance
used to store produce.
illness caused my bacteria or other toxins in food
pots, pans, forks, knives

Down

keep food in these to keep fresh and prevent cross contamination
transfer of bacteria from food
sickness affecting the body
temperature range between 4 degrees C/ 40F and 60 degrees C/140 degrees F
store raw and cooked meat separate in the fridge.
potential source of Salmonella bacteria.
bacterial growth stops.
wear this when handling food in the oven.

20 Clues: free from dirt • kills bacteria. • nutritious substance • prepare a dish or meal • used to store produce. • bacterial growth stops. • pots, pans, forks, knives • sickness affecting the body • transfer of bacteria from food • the degree or intensity of heat. • clean and sanitize any work area. • avoid using for cleaning purposes. • always do this before handling food. • ...

Kitchen Safety 2015-03-04

Across

ingredients are stirred and mixed in these
do this before and after cooking
happen when you are not paying attention to what you're doing
do this to keep your hair away from your food
pin rolls out pastry and cookie dough
cups used to measure dry or wet ingredients
accident happens when the floor is wet
used to whip egg whites and whipping cream
this keeps heat inside pots
used to bake things in

Down

accident happens when food gets too hot
the correct direction to cut from
used to cut your food
used to operate things like the oven and toaster
board protects the counter when chopping
keeps clothes clean
happens when things are left unattended
this will almost guarantee an accident
an electric kitchen utensil
fire use baking soda or salt to extinguish this type of fire
knife used to slice bread and bagels

21 Clues: keeps clothes clean • used to cut your food • used to bake things in • an electric kitchen utensil • this keeps heat inside pots • do this before and after cooking • the correct direction to cut from • knife used to slice bread and bagels • pin rolls out pastry and cookie dough • this will almost guarantee an accident • accident happens when the floor is wet • ...

Safety vocab 2021-09-13

Across

make it clean so you don't get sick
needles
wash off chemicals
fire but small and controlled
makes sure you don't get set on fire
the things you don't touch because it will burn
fire but use alcohol
something to make sure you and animals don't get sick
it can be set on fire
a sharp object
clothing worn to make sure you're safe in not safe areas

Down

making sure you don't get hurt
a flat glass/plastic dish
stops you from getting hurt from chemical splashes
the thing that protects your eyes
figuring out what things are with tests
the place where you conduct science experiments
place that you keep chemicals
wash chemicals off your face
making sure you're clean so you don't contaminate stuff
stuff will blow up if you ignite it
oven-like thing that uses heat and pressure to kill microorganisms

22 Clues: needles • a sharp object • wash off chemicals • fire but use alcohol • it can be set on fire • a flat glass/plastic dish • wash chemicals off your face • place that you keep chemicals • fire but small and controlled • making sure you don't get hurt • the thing that protects your eyes • make it clean so you don't get sick • stuff will blow up if you ignite it • ...

Basic Safety 2021-09-27

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fire started by combustible metals
consists of oxygen, heat, gas/fuel
On this sheet a task is broken into individual parts and each step is analyzed for its potential hazard
A path a current can flow on
color- safety equipment and first aid supplies
procedure that is necessary to disable machinery or equipment to prevent hazardous released energy while repairing
a method of protecting humans from an electrical shock
device used when not enough oxygen or dangerous gasses
Cylinders should be transported in a
device used where in areas where you might inhale dust or other solid particles
Federal Agency that standardizes Safety Practices
fire started by Flammable Liquids
color- radiation hazards
color- fire safety equipment & danger
fire started by cooking grease/ KITCHEN
a piece of equipment that protects welders from fumes
tools powered by fluid

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color- informational signs
fire Started by electricity
a common grounding system
device used when not enough oxygen or dangerous gasses
when negative electrons move/bounce around
fire started by wood paper plastic
color -Marked floors
Fault Circuit Interrupters
how to use a fire extinguisher
Sheet that tells you all information of a hazardous chemical
color- Caution
material safety data sheet
color- dangerous parts of equipment/ machinery
device used to protect against brief exposure or dangerous gases or fumes
tools powered by air
Personal Protective Equipment

33 Clues: color- Caution • color -Marked floors • tools powered by air • tools powered by fluid • color- radiation hazards • a common grounding system • color- informational signs • Fault Circuit Interrupters • material safety data sheet • fire Started by electricity • A path a current can flow on • Personal Protective Equipment • how to use a fire extinguisher • fire started by Flammable Liquids • ...

Laser Safety 2021-01-08

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M^2 refers to the beam quality factor otherwise known as the beam ____ factor
Wavelengths of 400nm to 1400nm are known to be in the ____hazard zone
One of the Three Primary Components of a laser are: ____ pump
UV lasers can produce both thermal and ____ effects
The harmful UV radiation regions are sometimes referred to as:
The laser was preceded by the:
In addition the eye and skin hazards Class 4 lasers are considered ____ hazards
Laser is an Acronym for: Light Amplification by Stimulated Emission of ____
One of the Three Primary Components of a laser are: ____ medium

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At the University of Chicago Laser User Training is required on an ____ basis
For a continuous wave laser the power per unit area incident on a surface is known as the ____
Laser safety eyewear must have the proper protection factor (OD) for the specific ____ of the leaser beam
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:
A laser pointer must be less than ____milliwatts
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
The safety "Speed Limit" in laser safety is the:
The laser safety consensus standards are set forth by
A highly desired form of risk mitigation is the use of ____ controls
The beam ____ is the point of the minimum beam diameter

21 Clues: The laser was preceded by the: • A laser pointer must be less than ____milliwatts • The safety "Speed Limit" in laser safety is the: • 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 • ...

Laser Safety 2021-01-08

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M^2 refers to the beam quality factor otherwise known as the beam ____ factor
Wavelengths of 400nm to 1400nm are known to be in the ____hazard zone
One of the Three Primary Components of a laser are: ____ pump
UV lasers can produce both thermal and ____ effects
The harmful UV radiation regions are sometimes referred to as:
The laser was preceded by the:
In addition the eye and skin hazards Class 4 lasers are considered ____ hazards
Laser is an Acronym for: Light Amplification by Stimulated Emission of ____
One of the Three Primary Components of a laser are: ____ medium

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At the University of Chicago Laser User Training is required on an ____ basis
For a continuous wave laser the power per unit area incident on a surface is known as the ____
Laser safety eyewear must have the proper protection factor (OD) for the specific ____ of the leaser beam
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:
A laser pointer must be less than ____milliwatts
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
The safety "Speed Limit" in laser safety is the:
The laser safety consensus standards are set forth by
A highly desired form of risk mitigation is the use of ____ controls
The beam ____ is the point of the minimum beam diameter

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

Down

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 • ...

Workplace Safety 2021-01-05

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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

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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 ____________. • ...

Safety Assignment 2021-01-28

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The highest persons on the chain of command
Alarms are _____ to be turned off.
A patient identifier
Type of consent given by physician, nurse witnesses.
For patients with pneumonia keep head elevated to ____ degrees?
The 'B' in sbar stands for?
Components of a medication order include:patient’s name, DOB, medication, dose, route, frequency, and _____.
An acronym used to remember high alert medications
Instead of Q.D. write____.
SCRMC uses the color _____ on socks, door magnets, and arm bands to indicate fall risk.
A type of door sign.
Skin breakdown on the Braden scale of _____ or less results in a WCON consult.
The number one priority after a fall is to ___ the patient.

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Using _______ communication between team members improves safety.
Use alcohol hand sanitizer _____ and after gloving.
Scanning the patient’s armband and the medicines at the __________ is the expected standard for all areas using the hand-held scanners.
'Have you seen _____?" is a phrase to remind others to practice good hand hygiene.
Use with dressing changes to prevent surgical site infections
Do not enter MS or MSO4, instead enter__.
A nurse has ___ hours to notify a provider involved in that patient’s care of the critical value.
Who is responsible for fall prevention?
Door signs are not a _____ violation.
Place this color sticker on defective equipment.
One of the most common HAIs are catheter associated urinary tract infections, also known as _____.
Healthcare associated infections or ______ frequently occur from staff infection germs.

25 Clues: A patient identifier • A type of door sign. • Instead of Q.D. write____. • The 'B' in sbar stands for? • Alarms are _____ to be turned off. • Door signs are not a _____ violation. • Who is responsible for fall prevention? • Do not enter MS or MSO4, instead enter__. • The highest persons on the chain of command • Place this color sticker on defective equipment. • ...

Food Safety 2021-05-24

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under right ... high-risk bacteria will grow
what do you do to raw meat
Type of contamination is C...
The temperature at 5-60 degrees
always ... thermometer before and after use
what must you do before cooking
at -10 degree bacteria doesn't what?
100 degree temp will do what to bacteria
-18 is ideal temp for what?
after you wash ...
apply personal ... to prevent contamination

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5 degree and under is where food is..
Type of contamination is P...
What spreads when something is contaminated
food left in danger zone for 4+ hours ... it away
cook food ...
clean and sanitize how much equipment?
Prevent contamination reduce risk of food...
37 degree ideal for what type of bacteria?
use a ... thermometer when measuring internal temp
when food is plated ... it immediately
let meat ... after cooking it

22 Clues: cook food ... • after you wash ... • what do you do to raw meat • -18 is ideal temp for what? • Type of contamination is P... • Type of contamination is C... • let meat ... after cooking it • The temperature at 5-60 degrees • what must you do before cooking • at -10 degree bacteria doesn't what? • 5 degree and under is where food is.. • clean and sanitize how much equipment? • ...

Safety Assignment 2021-08-14

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Errors in ______ have been identified as the number one cause of medical errors that harm patients!
Venous Thromboembolism/Pulmonary Emboli.
Is a tool to aid the caregiver in gathering in necessary information that needs to be relayed to another provider.
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 _____.
Name and date of birth.
Place ____ "Defective" label on malfunctioning equipment and return to BioMed for evaluation.
Are the last resort for medical healing or behavior control.
Columbia Suicide Severity Rating Scale.
____ hygiene decreases the spread of germs!
Surgical Site Infection.

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Not a HIPPA violation.
Central Line Associated Blood Stream Infection.
Makes available to the public hospital ranking in comparison to national, state, or local score through medicare.gov under "Hospital Compare."
is given by the physician; nursing witnesses the patient signature!
Nearly all hospital equipment has built-in alarms to alert users about malfunctions, misconnections, patient status and more.
Is responsible for fall prevention!
Record care provider notified, the specifics of information exchanged and the outcome of that communication.
Catheter Associated Urinary Tract Infection.
ALARMS ARE ____ TO BE TURNED OFF.
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.
Lead the list of healthcare associated conditions for patients, guests, and staff!
SCRMC uses a "Falling Leaves" sign, a _____ arm band, a ______ door magnet, and ______ non-skid socks to indicate a patient at risk for falls.
Staff hears multiple _____ or alarms daily- call lights, bathroom pull cords, IV pumps, and more.
Center for Medicare/Medicaid Services.
Healthcare Associated Infections.

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

Safety Crossword 2021-08-20

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Can result in more ____________ because you´re not as aware and focused.
Occurs before a person starts a new ______.
They are responsible for ensuring businesses have a ______ and healthy environment for its employees and customers.
Contact _________ if there is a problem or concern.
Should be designated to well-___________ areas.
Do not ______ on a rolling chair in lieu of a stool.
Turn down bell on _______.
Must contain _________, rubbing alcohol, acetaminophen,scissors, etc.
Oversees infectious diseases, STDs, ________, travelerś health and poison control.
Must be ___________.
The best light is known as ___ footcandles, which is equivalent to an overcast day or a sunny day under a shady tree.

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Do not initiate or participate in _________ behaviors.
Should not be ______.
A form of _______________ used to work with or fix machines.
Remedies include cleaning your screen on a regular basis, keeping paper distance _________ inches away and possibly having to wear glasses.
Stress is a build-up of __________.
Routes must be visible to both employees and _________.
Keep ______ level with elbows.
Pull from ________, not the drawer.
Condition caused by repeated bending of the wrists at an to the ________.
Cannot discriminate against people with ______ hiring.
Turn off and ________ before troubleshooting.
Use _________ and supplies that are ergonomically.
If you get hurt on the job,you must complete an accident report before you __________ that day.
Know where extinguishers are ________ and how to use them.

25 Clues: Must be ___________. • Should not be ______. • Turn down bell on _______. • Keep ______ level with elbows. • Stress is a build-up of __________. • Pull from ________, not the drawer. • Occurs before a person starts a new ______. • Turn off and ________ before troubleshooting. • Should be designated to well-___________ areas. • ...

Safety Assignment 2021-08-15

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A mnemonic about good hand hygiene
An acronym used by nurses to help remember high alert medications
The last resort for behavioral control
Another name for catheter
Scale used for patients admitted for suicidal thoughts or actions
Stops the spread of germs
Frequently caused by poor hand hygiene
Makes comparisons of national, state, and local hospitals
Top of the chain
Most preventable cause of hospital deaths
Used after touching contaminated objects

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Used to assess patient's skin
Used after leaving the restroom
Indicated by a red-orange label
Another name for bedside treatment
A document signed by the patient noting their willingness to continue
Communicated to nurses over the phone
Acronym used to prevent unnecessary communication errors
includes patient's name and date of birth
#1 healthcare associated accidents
Never turned off

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

Road Safety 2021-10-22

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an area where traffic fines double
something you should avoid while driving
the people in your vehicle that you are responsible for
makes a roadway slippery even when the road doesn't appear to be
the pace set by law that you must abide to while driving
a driver who is angry and behaving aggressively might be having this
perform this action safely by looking and using a signal while on the highway
a lifesaving restraint
you turn these on at night for safety

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to not be intoxicated
how a driver indicates which way they are turning
the indicator in your vehicle that tells you how fast you are going
this is required by law to drive
watch for these to cross the road
a digital aid in navigating
the part of your vehicle that touches the road
this is an area where you should look and listen before crossing
a large vehicle to take precaution around
you apply this to slow down or stop your vehicle
they are here to help keep drivers safe

20 Clues: to not be intoxicated • a lifesaving restraint • a digital aid in navigating • this is required by law to drive • watch for these to cross the road • an area where traffic fines double • you turn these on at night for safety • they are here to help keep drivers safe • something you should avoid while driving • a large vehicle to take precaution around • ...

Critical Safety 2021-10-23

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The environment in which services are given.
To be free from accidental injury.
Avoidable complications that prevent patients from the fullest potential benefit of a service.
Potential for harm from the provision of a service that provides no benefit to the patient.
event, Injury in result of a medical intervention.
event, Event that has a seriously negative patient outcome, (ex. unexpected death, serious injury, etc.).
study, A study where the research question focuses on how many or much of something is involved.
research, The application of discoveries generated in labs and preclinical studies to the development of trials and studies in humans.
miss, Recognition that an event happened that could have led to an adverse event.
the gold standard in research design. Includes a true experiment, variable control, sample randomization, and manipulation of interventions
The manner in which services are given.
failure, Failure that results from factors put into place that structures how the healthcare setting works that can affect a patients condition. This could be the staff expertise, protocols, policies, budget, and procedure.
The failure to provide service that could have benefited a patient.

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The results from the services given.
review, consolidated research evidence that includes a critical assessment and evaluation of research. It addresses a focused clinical question using methods to reduce bias.
failure, Failure that results from behaviors related to skills rules, and knowledge.
failure, Failure from items such as software, equipment, or other materials that aren't designed correctly, aren't working correctly, or are not available when needed.
study, Research design controlled by the researcher in which the test subjects are randomly assigned to treatment conditions. Research must have three criteria; manipulation, control, and randomization.
patient-intervention-comparison-outcome-time.
study, A study where the research question focuses on experiences, feelings, quality.
Failure of an action that was planned.
An organization's review of studies to ensure that the study meets the requirements of safety, confidentiality, and informed consent.
Incorporating research evidence into clinical practice to guide the use of limited resources, control costs, and improve quality.

23 Clues: To be free from accidental injury. • The results from the services given. • Failure of an action that was planned. • The manner in which services are given. • The environment in which services are given. • patient-intervention-comparison-outcome-time. • event, Injury in result of a medical intervention. • ...

Workplace Safety 2021-10-13

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When carrying items, always look for any ____.
When safely lifting, ___ the body and stand straight.
A foodservice worker is never expected to fight a fire when the ___ is extremely thick.
The safest way to use a ladder is to have ___ people to work together.
When frying, never fill the fryer basket more than ___ full.
Always store heavy items on ___-level shelves and racks.
When frying foods, always make sure large ice ___ are removed.
The three types of ___ are straight, step, and step stools.
Slips, trips, and falls happen when people aren't paying ___.
When carrying heavy items, keep the item ___ to the body for balance.

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When safely lifting, make sure you have established solid ____.
Always ___ heat and assume the heat source is on or a pan is hot.
Use your whole ___ to grip items when carrying.
The best way to safeguard guests is to ___ what might happen outside or inside the operation.
Put lighter items on the ___ shelves.
Always keep your ___ away from escaping steam.
A foodservice worker should always ___ others when they are carrying a hot pan.
When serving guests, always warn them when food or beverages are ___.
Food service workers are only expected to take care of ___ fires.
When serving hot beverages, the guest's cup should be sitting on the ___ or held in the server's hand.

20 Clues: Put lighter items on the ___ shelves. • When carrying items, always look for any ____. • Always keep your ___ away from escaping steam. • Use your whole ___ to grip items when carrying. • When safely lifting, ___ the body and stand straight. • Always store heavy items on ___-level shelves and racks. • The three types of ___ are straight, step, and step stools. • ...

Kitchen Safety 2021-10-29

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maintain a clean...
dry your hands with this
keep long hair...
keep the ____ clean
you shouldn't touch these when hot
always keep your knife...
wash all fruits and...
never leave cooking food...
never ____ with knives
keep the knife blade ____ from you
what you use to clean dishes and hands
when you drop this, never catch it

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what you put on your hands to touch hot things
always ____ your hands
always use the right ____
never put this in a microwave
always keep this nearby when cooking
wash everything...
what temperature the water should be when cleaning
always wear this when cooking
never put a knife near your...

21 Clues: keep long hair... • wash everything... • maintain a clean... • keep the ____ clean • always ____ your hands • wash all fruits and... • never ____ with knives • dry your hands with this • always use the right ____ • always keep your knife... • never leave cooking food... • never put this in a microwave • always wear this when cooking • never put a knife near your... • ...

hunters safety 2021-11-17

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when laid on a map a compass needle points to ________________
you should use only ammunition that exactly matches the caliber or gauge specifications marked on the ____ of your firearm
_________ arrowheads are used primarily for big game hunting
what does the E mean in HELP
one of the three basic parts of a modern firearm is.
A _______ shot is a preferred shot for larger game animals, such as deer
name is one of the three common bow types.
what does the h in HELP mean

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orange, what color is the safest for clothing.
name on of the five primarily requirements for survival _________
what does the P mean in HELP
________ would not contribute to meat spoiling
the chemical compound in ammunition that ignites the gunpowder when struck by a firing pin is the ______
stage in the _________ _____, success is determined by bagging the limit, which can cause hunters to take unsafe shots.
charge how many charges should you load in a muzzleloader at a time
plan name one of the eight rules of survival that every hunter should follow_____________
of the four standard rifle-firing positions the steadiest in the ___________ position
flotation device when hunting from a boat, it is best to always wear a _____________________________
powder _____ ______is the only type of powder that should be used in muzzleloaders
pressure bleeding should be controlled by applying ______ ________ to the wound.

20 Clues: what does the P mean in HELP • what does the E mean in HELP • what does the h in HELP mean • name is one of the three common bow types. • orange, what color is the safest for clothing. • ________ would not contribute to meat spoiling • one of the three basic parts of a modern firearm is. • _________ arrowheads are used primarily for big game hunting • ...

Safety Review 2021-12-16

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Bruise of Brain
Trouble breathing,wheezing
"a"ED
Treat every gun as if its this
Stop ______ Tell
Bully victims may feel this way
#Driving 25% of Drivers have done this
First step in treating an injury
six people means six what?
age of no seatbelt in back
Yelling, Honking or Gesturing
Not showing any part of gun
Type of info not to share
Color Hunters Wear
must wear on ORV
distractions causing hands removed from wheel
Why someone Cyberbully's

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item in first aid kit
symptoms of concussion
Tear of Tendon or Muscle
repeated online attacks
Off ____ Vehicle
Way to control Swelling
reason teens prone to accidents
Action Plan for Emergency
Mind Wanders distraction
age to purchase handgun
Epinephrine Injector
Placing Injury above heart
When images disappear online

30 Clues: "a"ED • Bruise of Brain • Off ____ Vehicle • Stop ______ Tell • must wear on ORV • Color Hunters Wear • Epinephrine Injector • item in first aid kit • symptoms of concussion • repeated online attacks • Way to control Swelling • age to purchase handgun • Tear of Tendon or Muscle • Mind Wanders distraction • Why someone Cyberbully's • Action Plan for Emergency • Type of info not to share • ...

Tornado Safety 2022-03-21

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keep one of these in your car - a tornado
a __ of clouds or debris is a sure sign of a tornado
be sure to wear these on your feet in case of glass or debris
this color in the sky might mean a tornado is near
place a _____ and batteries in your disaster kit in case of power outages
the wind maybe become very ____ before a tornado strikes
under a watch or warning - do not stay in a mobile
a basic disaster kit would include a gallon of ___ for each person per day
include non perishable ___ for several days in your tornado disaster kit
always take a weather _____ to your shelter
items to take with you would be important
be sure to have a jacket or ___ on hand to stay warm and/or dry
a ____ roar may be heard, similar to a freight train
#1 rule for Tornado season, Know where to
things to remember to take with you when sheltering are credit cards, medications and _____

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make sure you have ____ aid supplies in your kit
if you don't have one - designate a safe room
means a tornado has been spotted - take cover
means the conditions are right for a tornado
be sure you have a charger or ___ for the radio
shelter in an inside room without
added protection is to get under something
make sure you check your home and auto
be sure to have a ____ to signal for help
large hail in the absence of ___ would mean a warning sign of a tornado

25 Clues: shelter in an inside room without • make sure you check your home and auto • be sure to have a ____ to signal for help • items to take with you would be important • #1 rule for Tornado season, Know where to • keep one of these in your car - a tornado • added protection is to get under something • always take a weather _____ to your shelter • ...

Safety Assignment 2022-08-22

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adrenal hormones help cope with
acronym for high alert meds.
registered nurse
red orange label means
nearsightedness
decreases blood sugar
licensed practical nurse
code do not resuscitate
makes feces brown
ion critical for blood clotting
swelling
antidiuretic hormone
an individual living thing
abnormal heart beat
study of functions of the human body

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produces hormone epo
unaliving ones self
largest organ in the body
inhibits the process of clotting
informed consent is given by
decreases the spread of germs
farsightedness
increases blood sugar
gland melatonin produced here
study of form and structure
erythropoiesis

26 Clues: swelling • farsightedness • erythropoiesis • nearsightedness • registered nurse • makes feces brown • unaliving ones self • abnormal heart beat • produces hormone epo • antidiuretic hormone • decreases blood sugar • increases blood sugar • red orange label means • licensed practical nurse • largest organ in the body • an individual living thing • study of form and structure • ...

safety assignment 2022-08-19

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highest chain of command
decreases spread of germs
nothing by mouth
who is responsible for fall prevention?
this color represents a pt with a fall risk
red-orange label on malfunctioning equipment
lowest chain of command
surgical site infection
no known allergies
to check patient identification
S in SBAR stands for?
point of care
these type of orders are non-acceptable only in emergency

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N in PINCH stands for?
center for medicare services
who should be notified if a pt has an allergy?
I in PINCH stands for?
most preventable cause of hospital death
culture of safety depends on?
last resort for violent or non-violent behavior
to aid the caregiver in gathering necessary info to be relayed
B in SBAR stands for?
these should never be turned off

23 Clues: point of care • nothing by mouth • no known allergies • B in SBAR stands for? • S in SBAR stands for? • N in PINCH stands for? • I in PINCH stands for? • lowest chain of command • surgical site infection • highest chain of command • decreases spread of germs • center for medicare services • culture of safety depends on? • to check patient identification • these should never be turned off • ...

Food Safety 2022-02-08

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Meat, poultry, eggs, dairy products, and seafood cause the most___ food poisoning
The toxins that get in our system are _____
Most people recover in a couple of____ with no lasting problems
Germs that cause food poisoning get into our system and release ______
Foods and liquids can be______ during food preparation, storage, and handling.
145 degrees for ___
Wash ___ to reduce the risk of food poisoning
people with ______ conditions or weakened immune system are more at risk of getting ill from food poisoning than people who are in good health
Use perishable food or any food with an expiration date as soon as ___
how long should you wash your hands for?
cook to the right ___
Even _____ can cause food poisoning
use a ___ to ensure the right temperature
Water that is used to grow food can become infected with animal or human ______
wash your hands with ___
People most often get food poisoning from_____ based foods
the danger zone is when heat is at ___ temperature
The most common serious complication of food poisoning is

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Bacteria can infect foods stored at the wrong ______ or kept too long
Wash your hands and surfaces ___
If food is ____ expiration date, tastes funny, or smells strange, don't eat it!!!
wash fruits and veggies under ___ water.
Dont eat or drink ____ milk
but_____ fruits, vegetables, and other raw foods can be contaminated and make people sick
"When in doubt, throw it ___"
Refrigerate ____ quickly
Cook all foods from animal sources to a safe internal ___
_____ food poisoning can mean a visit to the doctor or hospital
Cook chicken eggs until the yolk is ___
160 degrees for ___
keep perishable food in a ___
diarrhea, Vomiting, and dehydration are all _____
wash in hot, soapy water
keep raw meat, poultry, seafood, and ___ away from other food.
_____ is the main cause food poisoning
If you cook to the right temperature it will kill ___
165 degrees for all ___
Keep ___ foods away from other foods until they're cooked
Defrost ___ in the refrigerator, a microwave, or cold water

39 Clues: 145 degrees for ___ • 160 degrees for ___ • cook to the right ___ • 165 degrees for all ___ • Refrigerate ____ quickly • wash in hot, soapy water • wash your hands with ___ • Dont eat or drink ____ milk • "When in doubt, throw it ___" • keep perishable food in a ___ • Wash your hands and surfaces ___ • Even _____ can cause food poisoning • _____ is the main cause food poisoning • ...

Engineering Safety 2022-01-26

Across

seconds how long a fire extinguisher lasts
a dangerous situation that could cause an accident
get help when __________
keeping tools, machines and the work environment in the best possible condition
develop a safe________
dress for the ___
caution-physical hazards
how many steps there are to working safely
how many types of common fires
identifying and correction hazardous situations or conditions
keep tools and equipment _________
warning-dangerous part(s) energized equipment
put waste in its proper _____

Down

how much electricity can kill you
start/safety equipment
an existing dangerous situation hidden from view
follow the _____
safety information
a situation that is visible but could become dangerous
stop/danger/fire/emergency
____confindence is hazardous
take the time to do it _____
eye protection is ________
radiation hazard
keep the work area _____

25 Clues: follow the _____ • radiation hazard • dress for the ___ • safety information • start/safety equipment • develop a safe________ • get help when __________ • caution-physical hazards • keep the work area _____ • stop/danger/fire/emergency • eye protection is ________ • ____confindence is hazardous • take the time to do it _____ • put waste in its proper _____ • how many types of common fires • ...

Kitchen Safety 2022-02-14

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The hazardous symbol of a flame means it's __.
Helps clean the drain.
It is important to be aware of various types of kitchen __.
The best way to put out a grease fire is by using a __.
Use __ to prevent burns.
Frayed or broked cords can cause a __ or a fire.
The hazardous symbol with a skull means it's __.
Cover a bleeding wound with a __ cloth.
Loose fitting __ is not to be worn.
__ must be tied back.
You can get burned from __ hot oil.
__ of containers according to instructions.
Always read and follow __.
During an oven fire, __ the oven door.
__ knives are more likely to slip and cause cuts.
Never put knives in a sink __ with dishwater.
Never pour __ on a grease fire.
When you've got a burn, __ run the burn under cold running water.
Used to clean the oven.
Clean up __ immediately.

Down

Ovenmitts and potholders must be __.
Water and __ don't mix.
__ can be a hazardous chemical.
Never __ in the kitchen.
Dull knives are most likely to __.
__ an outlet can cause a fire.
Wear an __ to prevent your clothes from getting dirty.
Turn off the __ when not using it.
__ should not be left in the kitchen unattended.
Use a __to extinguish an electrical fire.
Keep cupboard doors and kitchen drawers __.
The worst way to put out a __ fire is with water.
Use water or a __ to put out a fire on fabric.
A hazardous chemical.
Keep hazardous chemicals out of reach of children and __.
__ is not allowed during a food lab.
Protect you from heat.
A fire requires this to burn.
__ on the task at hand.

39 Clues: __ must be tied back. • A hazardous chemical. • Helps clean the drain. • Protect you from heat. • Water and __ don't mix. • __ on the task at hand. • Used to clean the oven. • Never __ in the kitchen. • Use __ to prevent burns. • Clean up __ immediately. • Always read and follow __. • A fire requires this to burn. • __ an outlet can cause a fire. • __ can be a hazardous chemical. • ...

Workplace Safety 2022-01-24

Across

porter
dangereux
travail
protéger
casque anti-bruit
travailler
masque
propre
outil
bleu de travail
protection
charlotte
en désordre
chaussure

Down

tablier
casque
gant
espace de travail
masque filtrant
visière
atelier
lieu de travail
botte
lunettes
nettoyer
nourriture
antidérapant
sans danger
sécurité

29 Clues: gant • botte • outil • casque • porter • masque • propre • tablier • visière • atelier • travail • protéger • lunettes • nettoyer • sécurité • dangereux • charlotte • chaussure • travailler • nourriture • protection • sans danger • en désordre • antidérapant • masque filtrant • lieu de travail • bleu de travail • espace de travail • casque anti-bruit

Safety Puzzle 2022-09-28

Across

U in G.U.E.S.T
_____ miss (event that did not result in injury, but had the potential to do so)
E in G.U.E.S.T
Object, condition, or behavior that has the potential to do harm
In case of an active shooter situation, you should Run, _____, or as a last resort, fight.
_____ station (One of the 4 Es)
Code _____ (Medical emergency)
Do you pull or push on flats and heavy vehicles?
Fire _____ (One of the 4 Es)
_____ Station (where spill clean up supplies are stored)
Code _____ (Missing child)
how many points of contact should you maintain while using a ladder?

Down

Personal _____ equipment (Equipment worn to minimize exposure to hazards)
Fire _____ (interior rally point)
Code ____ (Fire)
Who is responsible for safety?
G in G.U.E.S.T
_____ Deli (exterior rally point)
T in G.U.E.S.T
_____ panel (One of the 4 Es)
Team _____ (Process of asking for assistance with heavy objects)
App to report near misses or hazards
Emergency _____ (One of the 4 Es)
S in G.U.E.S.T

24 Clues: U in G.U.E.S.T • E in G.U.E.S.T • G in G.U.E.S.T • T in G.U.E.S.T • S in G.U.E.S.T • Code ____ (Fire) • Code _____ (Missing child) • Fire _____ (One of the 4 Es) • _____ panel (One of the 4 Es) • Who is responsible for safety? • Code _____ (Medical emergency) • _____ station (One of the 4 Es) • Fire _____ (interior rally point) • _____ Deli (exterior rally point) • ...

Safety Module 2021-08-04

Across

technique used with central line dressing and tubing changes
requires 2 nurses to check dosage (I in PINCH)
Who is responsible for fall prevention?
Greatly decreases the spread of germs
What does B stand for in SBAR?
head of bed should be kept at what degree
most preventable cause of hospital deaths
if an infection occurs within 30 days post op, it is still considered this
Should not be used if patient has C.diff
unit staff reports concerns to the
lead the list of healthcare associated conditions for patients, guests, and staff
components of a medication order includes: name, DOB, medication, dose, route, reason and ___

Down

hearing the alarm, without "hearing" the alarm
2 patient identifiers
what color arm band does a fall risk patient wear?
how long does the nurse have to notify provider of critical values
never leave the allergy history blank, use this abbreviation if no allergies
last resort for medical healing/ behavior control
when can alarms be turned off?
patient's armband and medication should always be scanned where?
scale used to assess patient's skin integrity
perform foley care at least ___ per shift
used in place of Q.D.
catheter associated urinary tract infection
notifies nursing staff of critical lab values

25 Clues: 2 patient identifiers • used in place of Q.D. • 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 • head of bed should be kept at what degree • most preventable cause of hospital deaths • ...

SAFETY 101 2021-04-20

Across

To keep something from happening
Four reports per year
Awake or focused
Go down quickly
Not Safe
Slick
To do something cautiously
Things that are thrown at you
A place for everything
Stumble over obstacles
Not dirty

Down

A situation that poses an immediate risk
Can hurt you
To be in the know
To Leave
Happens in the kitchen
Something you turn in
Not on purpose
Something you set
A good work chair

20 Clues: Slick • To Leave • Not Safe • Not dirty • Can hurt you • Not on purpose • Go down quickly • Awake or focused • To be in the know • Something you set • A good work chair • Four reports per year • Something you turn in • Happens in the kitchen • A place for everything • Stumble over obstacles • To do something cautiously • Things that are thrown at you • To keep something from happening • ...

Workplace Safety 2024-01-02

Across

The person you work for
Portable device used to fight fire
Keeps you protected from potential hazards
Vehicle that carries sick or injured people
provide protection for your eyes
Used when not on the ground floor in the event of a fire
A danger or a risk
Stops the inhalation of dust or fumes
Produces a fine mist of water
Background colour of P.P.E signs
Used to escape a fire
Teaching one the correct way to perform a task or use equipment
Protects your heat from injury

Down

Easily set on fire
Should be cleaned every 6 months
Mainly used on small cooking fires
Break this in the event of a fire
Poisonous or very harmful
Designated area to gather in the event of an emergency
Used in the event of an injury

20 Clues: Easily set on fire • A danger or a risk • Used to escape a fire • The person you work for • Poisonous or very harmful • Produces a fine mist of water • Used in the event of an injury • Protects your heat from injury • Should be cleaned every 6 months • provide protection for your eyes • Background colour of P.P.E signs • Break this in the event of a fire • ...

MDAS SAFETY 2023-11-09

Across

An area where chemical manipulations are done for either research, educational, or clinical purposes
A substance that produces an irritating effect when it contacts skin, eyes, nose, or respiratory system
Larger containment system surrounding chemical bottles or cans in storage or use
Beneath the skin
Permissible Exposure Limit
A combination of chemicals which could cause dangerous reactions after
The discharge, deposit or placing of waste into the environment, usually by incineration or burial in landfills
The taking in of a substance through the mouth
A chemical for which there is statistically significant evidence based on at least one study conducted in accordance with established scientific principles that acute or chronic health effects may occur in exposed employees

Down

Having the quality of exploding
National Fire Protection Association
The federal agency which, under the provisions of the Food, Drug and Cosmetic Act, establishes requirements for the labeling of foods and drugs to protect consumers from misbranded, unwholesome, ineffective, and hazardous products.
An expression of the ability of a material to remain unchanged
Standard Operating Procedure
The measure of the adverse effect exerted on the human body by a poisonous material
The federal agency charged with developing and enforcing regulations to protect workers
Globally Harmonized System for the Classification and Labeling of Chemicals
contact with one another
A substance or physical agent that may cause cancer in animals or humans
A substance that gives up oxygen easily to stimulate combustion of organic material
A document describing a chemical’s known hazards
Short-Term Exposure Limit
Constructed and maintained to draw air from the laboratory and to prevent or minimize the escape of air contaminants into the laboratory and allows chemical manipulations to be conducted in the enclosure without insertion of any portion of the employee's body other than hands and arms
Evaporates quickly
A device designed to protect the wearer from inhaling harmful contaminants
A chemical or agent that adversely affects the nervous system
An inflammation of the skin
An unavoidable risk or danger

28 Clues: Beneath the skin • Evaporates quickly • contact with one another • Short-Term Exposure Limit • Permissible Exposure Limit • An inflammation of the skin • Standard Operating Procedure • An unavoidable risk or danger • Having the quality of exploding • National Fire Protection Association • The taking in of a substance through the mouth • ...

Hand Safety 2023-09-07

Across

Many people do in the morning
Used to grasp objects
An important extension of one's self
Hitting your thumb with a hammer
You are responsible for your own
Gesture of friendship
Gesture of affection
PPE for hands and fingers
Imminent threat to injury
What corrosives can to the hand

Down

Immediately stop a machine
Challenging task with limited fingers
Painful deep cut of the skin
Catch and release
Cut and ______ proof
Meal prep
Outdoor activity in the woods
What the business end of a knife is
Tool for getting work done
Sharp objects do this

20 Clues: Meal prep • Catch and release • Cut and ______ proof • Gesture of affection • Used to grasp objects • Gesture of friendship • Sharp objects do this • PPE for hands and fingers • Imminent threat to injury • Immediately stop a machine • Tool for getting work done • Painful deep cut of the skin • Many people do in the morning • Outdoor activity in the woods • What corrosives can to the hand • ...

Food safety 2023-09-25

Across

A protein-wrapped genetic material which is the smallest and simplest life-form known. Example: Norovirus, hepatitis A.
can be found in water, food, soil or on surfaces or dirty hands that have been contaminated with the feces of humans or animals infected with the parasite.
Low-acid foods are the most common sources of botulism linked to home canning
Living single-celled organisms. They can be carried by water, wind, insects, plants, animals, and people. Bacteria survive well on skin and clothes and in human hair. They also thrive in scabs, scars, the mouth, nose, throat, intestines, and room-temperature foods.
any food served raw or handled after being cooked can get contaminated
can be found in a variety of foods, including chicken, beef, pork, eggs, fruits, vegetables, and even processed foods.
A,water, shellfish, raw vegetables and fruit (berries), and salads are most frequently cited as potential foodborne sources
The unintended presence of potentially harmful substances, including microorganisms in food.
zone, Between 135F and 41F
Spiralis, If you eat raw or undercooked meats, particularly bear, pork, wild feline (such as a cougar), fox, dog, wolf, horse, seal, or walrus
contact surface, Any equipment or utensil that normally comes in contact with food or that may drain, drip, or splash on food or on surfaces normally in contact with food. Examples: cutting boards, knives, sponges, countertops, and colanders.
The number of new cases of foodborne illness in a given population during a specified period (e.g., the number of new cases per 100,000 population per year).
An incident in which two or more people experience the same illness after eating the same food.
Poisons that are produced by microorganisms, carried by fish or released by plants. Examples: Botulism caused by the toxin from Clostridium botulinum, scombroid poisoning from the naturally occurring scombroid toxin in some improperly refrigerated fish, such as mackerel and tuna.

Down

A group of microorganisms that includes molds and yeasts.
The transfer of harmful substances or disease-causing microorganisms to food by hands, food-contact surfaces, sponges, cloth towels, and utensils that touch raw food, are not cleaned, and then touch ready-to-eat foods. Cross-contamination can also occur when raw food touches or drips onto cooked or ready-to-eat foods.
is defined as an organism causing disease to its host, with the severity of the disease symptoms referred to as virulence.
in the milk of infected animals can spread to humans in unpasteurized milk, ice cream, butter and cheeses.
is most commonly caused by eating improperly processed deli meats and unpasteurized milk products.
is transmitted to humans primarily through consumption of contaminated foods, such as raw or undercooked ground meat products, raw milk, and contaminated raw vegetables and sprouts.
A microorganism that is infectious and causes disease.
A thick-walled protective structure produced by certain bacteria and fungi to protect their cells. Spores often survive cooking, freezing, and some sanitizing measures.
illness, A disease that is carried or transmitted to humans by food containing harmful substances. Examples are the disease salmonellosis, which is caused by Salmonella bacteria and the disease botulism, which is caused by the toxin produced by the bacteria Clostridium botulinum.
hazard, Refers to the danger of food contamination by disease-causing microorganisms (bacteria, viruses, parasites, or fungi) and their toxins and by certain plants and fish that carry natural toxins.
A microorganism that needs a host to survive. Examples: Cryptosporidium, Toxoplasma.
A small life form, seen only through a microscope, that may cause disease. Examples: bacteria, fungi, parasites, or viruses.

26 Clues: zone, Between 135F and 41F • A microorganism that is infectious and causes disease. • A group of microorganisms that includes molds and yeasts. • any food served raw or handled after being cooked can get contaminated • Low-acid foods are the most common sources of botulism linked to home canning • ...

Welding Safety 2023-10-24

Across

Device Used to Control The Flow of Gas
Operations Involving Heat Sources
Fumes Found In Galvanized Materials.
Prescription Safety Glasses
Improve Air Circulation
Gaseous Substances Released During Welding Operations
Personal Protective Equipment
Type of Electromagnetic Radiation
Fixed Shade
Classification
Electronically Controlled Lens
Protection Caps
Liquid Bubble
Control the Pressure of Gas
Provide Eye Protection Against Various hazard's

Down

House's The Electronic Parts In Welding Helmet
Like a Skull Cap But Has a Tail At The End
Deterioration of Metal Surfaces
Contact with hot liquids
Shields Eye From Uv
Protection Against High Levels of Noise
Helps Absorb Sweat
Uncomfortable Feeling
Substance That Harms Aquatic Ecosystems
Caused By Inhalation of Metal Fumes
Groups Hazardous Materials
Degree

27 Clues: Degree • Fixed Shade • Liquid Bubble • Classification • Protection Caps • Helps Absorb Sweat • Shields Eye From Uv • Uncomfortable Feeling • Improve Air Circulation • Contact with hot liquids • Groups Hazardous Materials • Prescription Safety Glasses • Control the Pressure of Gas • Personal Protective Equipment • Electronically Controlled Lens • Deterioration of Metal Surfaces • ...

Food Safety 2023-10-19

Across

transfer of pathogens from one surface or food to another
path food takes
the body's negative reaction to a food protein
5 step process to ensure cleanliness
41-135 degree
not actual law but is adopted by some states
covering to prevent hair from entering food
foods that may be eaten without additional preparation
system to rotate food
there are 8 major ones
introduction of a harmful entity to a food item, beverage or water
Minimum _____________ Temperature
disease causing microorganisms
a thermometer is used to take
part of the high risk population

Down

a pest
any employee who handles food
only type of person that rids a place of pests
Time and Temperature Control for Safety
disease transmitted to a person by food
two or more people get the same illness after eating the same food
food and drug administration
to introduce an allergen to a food by equipment that previously touch an allergen
most foodborne happens due to this being abused
human body's defense system to prevent & fight disease
something potentially dangerous or harmful
a practice to maintain good personal hygiene
an examination of a food service operation to ensure safety of customer and staff
organisms smaller than a single cell
should not be worn in the kitchen
six conditions pathogens need to live
7 principles of a food safety system

32 Clues: a pest • 41-135 degree • path food takes • system to rotate food • there are 8 major ones • food and drug administration • any employee who handles food • a thermometer is used to take • disease causing microorganisms • part of the high risk population • should not be worn in the kitchen • Minimum _____________ Temperature • 5 step process to ensure cleanliness • ...

Fashion Safety 2024-02-09

Across

Remove all _____ before leaving the work area
Store all pins in a _______ ________
All surfaces should be _______ before starting machines
Never pull a plug from the _______
Dispose of bent pins, needles, or other sharp objects in a _______ garbage container
No ______ when using a sewing machine
Do not engage in any ______
All students should be familiar with classroom _______ rules
Clean up needle spills immediately with _______
Never leave an iron or sewing machine ______
Keep iron on its _____ when not in use
Only touch a hot iron by its _______

Down

Do not push or pull ______ through the machine
Allow an iron to _____ before returning to storage
________ report any injuries to the teacher
Never leave an iron ______ _______
_____ the cord from the outlet first then disconnect it from the machine
Never _____ in the classroom when cords are not
Ensure that the ironing board and iron are well placed and _______
Never use fabric _____ on paper
Loose clothing may be ______ when using a sewing machine
When ironing use the correct _____ setting for the fabric

22 Clues: Do not engage in any ______ • Never use fabric _____ on paper • Never leave an iron ______ _______ • Never pull a plug from the _______ • Store all pins in a _______ ________ • Only touch a hot iron by its _______ • No ______ when using a sewing machine • Keep iron on its _____ when not in use • ________ report any injuries to the teacher • ...

Health & Safety 2023-10-10

Across

The acronym which require employers to assess the risks from hazardous substances and take appropriate precautions
Can create both short-term and long-term health effects if they are inhaled or absorbed through the skin.
A device that uses electromagnetic fields to locate and avoid damaging underground services such as gas, water, electricity, or telecommunications.
Someone who has sufficient training, experience and knowledge to carry out a specific task safely and effectively
The acronym for the main legal requirements relating to health and safety in UK construction work
A legal requirement for employers to ensure that lifting operations and lifting equipment are planned, supervised and carried out safely by competent persons
Anything with the potential to cause harm in terms of human injury or ill-health, damage to property and the environment
Can cause serious diseases if its fibers are inhaled or ingested
Can cause hearing loss, tinnitus, stress, or communication problems
A gas that is colourless, odourless and can kill by preventing oxygen from reaching the vital organs
An activity that involves lifting, moving, pushing, pulling, carrying,
Can cause serious injuries or deaths if workers enter them without proper precautions, include trenches, sewers, manholes, excavations, tanks, unventilated rooms
Action taken to eliminate or reduce the risk of harm from a hazard.
The most common cause of fatal injuries to construction workers

Down

A document that helps workers understand the sequence of steps, the equipment and materials needed, the roles and responsibilities involved, and the potential hazards and control measures associated with the task or process.
A solid particle that can get into the air and be inhaled by workers.
Includes items such as gloves, goggles, helmets, ear plugs, masks, boots, etc.
Can cause serious skin problems such as dermatitis or burns if it comes into contact with the skin.
An unplanned event that results in harm or damage to people, property or the environment
A metal that was widely used in older buildings for pipes, paint, or roofing.
When a worker comes into contact with an electric current source
Can cause pain, numbness, tingling, or loss of grip strength
It is a government agency that regulates and enforces health and safety at work in the UK.
The rapid combustion of a material that produces heat, light and smoke,
A narrow excavation that is deeper than it is wide.
Process of identifying hazards, evaluating risks and putting in the control measures to eliminate or reduce the risk
It requires reporting of fatalities, major injuries, over-seven-day injuries, occupational diseases and dangerous occurrences to the HSE
Are the most common cause of fatal injuries to construction workers
The primary piece of legislation setting out the general duties and responsibilities of employers, employees and others to ensure health and safety at work
Guideline and a legal requirement for employers to ensure that work equipment is suitable for its intended purpose
The acronym for any clothing or equipment that protects workers from any hazards
A public body that supports the construction industry in the UK by providing training, apprenticeships, qualifications, standards, and funding
It is a legal requirement and used by employers to avoid or reduce the risk of injury from manual handling activities
The likelihood & consequence great or small, that an undesired event will occur due to a hazard
Created during the construction process, these may relate to lift shafts, stair wells and roof access points.
An incident that could have resulted in an accident or injury but was narrowly avoided.

36 Clues: A narrow excavation that is deeper than it is wide. • Can cause pain, numbness, tingling, or loss of grip strength • The most common cause of fatal injuries to construction workers • When a worker comes into contact with an electric current source • Can cause serious diseases if its fibers are inhaled or ingested • ...

Infant Safety 2023-10-19

Across

Child _________ is done so that a child is safe while exploring
The safest place for a baby to sleep is on their ________
It takes _______ minutes for a vehicular stroke
Small toys can be a _________ hazard for small children
Child proofing is best done ______ a baby is mobile
Purchase washable toys and _______ them regularly
When an infant/child is left in a hot car it can cause a vehicular ____________
Toys should engage many _______ at once
Use a firm, flat sleep surface, covered by a ________ sheet
When it comes to safety ______ is key
Use safety ________ on stairs
The brain and skull move opposite direction when shaken causing brain __________

Down

Toys should be age _________
___________ a baby on your knee will not cause SBS
Toys should have _________ open-ended uses
The _______swelling quickly cuts off oxygen to the brain causing death or permanent damage
Avoid ______ use before and during pregnancy to help prevent SIDS
Sudden stops in the _______ can not cause SBS in a baby/young child
A ______ of about 2-3 shakes per second is required to cause SBS
Caregiver + child + stress= ________
when a baby or young child is shaken violently it is labeled ___________
The age you can sit in the front of a vehicle is ____________
Every _____ days a child dies from a vehicular death
The ________ is the safest spot in a vehicle for infants
The sudden, unexplained death of an infant is ___________

25 Clues: Toys should be age _________ • Use safety ________ on stairs • Caregiver + child + stress= ________ • When it comes to safety ______ is key • Toys should engage many _______ at once • Toys should have _________ open-ended uses • It takes _______ minutes for a vehicular stroke • Purchase washable toys and _______ them regularly • ...

Kitchen Safety 2019-03-25

Across

You turn off all stove and oven controls if you smell…..
Used to put out fat fires instead of water
Used to peel vegetables and fruits instead of a knife
What you should keep electrical cords away from
Used to remove pans from the oven
Use this device instead of your hands to pick up food from hot liquids
How long you should wash your hands for
What you soak your dirty dishes in
The type of material you keep away from portable appliances that heat up

Down

used to reach higher shelves instead of a chair or box
You keep knives like this because they are less likely to cause an accident than dull ones
Used to put out large fires in the kitchen
What you should do after you put a liquid in the microwave
Keeps knife from cutting countertop
Do not pick up broken glass with your hands, instead use a *blank* to sweep it up
Never put this in the microwave
How long food can be kept in the danger zone
While working with food avoid touching any *blank* objects
What you wrap your hand in if you have to pick up broken glass
The direction you cut a knife

20 Clues: The direction you cut a knife • Never put this in the microwave • Used to remove pans from the oven • What you soak your dirty dishes in • Keeps knife from cutting countertop • How long you should wash your hands for • Used to put out large fires in the kitchen • Used to put out fat fires instead of water • How long food can be kept in the danger zone • ...

SAFETY PUZZLE 2018-12-08

Across

Document that contains information on the potential hazards (health, fire, reactivity and environmental)
Possible source of danger
AID Assistance given to any person suffering a sudden illness or injury
Officially allow someone to do something
British Standard for occupational health and safety management systems
EXIT Structure is a special exit for emergencies
Equipment that will protect the user against health or safety risks at work
Process of moving people from a dangerous place to somewhere safe
Study to identify and evaluate the problems
Practising the evacuation of a building for a fire or other emergenc
Provide a systematic and objective approach to assessing hazards and their associated risks
Social welfare legislation that aims to benefit workers engaged in building and construction activities across the country
List of things to be checked or done
Unwanted/unpleasant sound
Keep safe from harm or danger; protect
Set of step-by-step instructions compiled by an organisation to help workers carry out complex routine operations

Down

ZONE Most Hazardous zone in industry
Compressed air breathing apparatus
Unplanned event
Approach to safety that focuses on workers' behaviour as the cause of most work-related injuries and illnesses
United States trade association copyrighted standards and codes for usage and adoption
Procedures to safeguard employees from the unexpected energization or startup of machinery and equipment
Investigates and solves problems, identifies causes, takes corrective action and prevents recurrence of the root causes
Provides guidelines for responding to and managing a variety of emergency situations
HYDRANT Pipe in the industries from which fire fighters can obtain water for putting out a fire.
Save someone from a dangerous or difficult situation.
The study of people's efficiency in their working environment.
Also known as Normal Working Load (NWL)
HARNESS Form of protective equipment designed to protect a person from height
state of being abnormal
STRESS Workers who are exposed to extreme heat
Death
SI derived unit of illuminance
An official inspection of an organisation
Safety device used in electrical installations with high Earth impedance to prevent shock
Fabrication process that joins materials
Situation involving exposure to danger
Emergency procedure that combines chest compression

38 Clues: Death • Unplanned event • state of being abnormal • Possible source of danger • Unwanted/unpleasant sound • SI derived unit of illuminance • Compressed air breathing apparatus • ZONE Most Hazardous zone in industry • List of things to be checked or done • Keep safe from harm or danger; protect • Situation involving exposure to danger • Also known as Normal Working Load (NWL) • ...

SAFETY PUZZLE 2018-12-08

Across

SI derived unit of illuminance
Social welfare legislation that aims to benefit workers engaged in building and construction activities across the country
Possible source of danger
British Standard for occupational health and safety management systems
Workers who are exposed to extreme heat
Document that contains information on the potential hazards (health, fire, reactivity and environmental)
Provide a systematic and objective approach to assessing hazards and their associated risks
Provides guidelines for responding to and managing a variety of emergency situations
Structure is a special exit for emergencies
Emergency procedure that combines chest compression
Practising the evacuation of a building for a fire or other emergenc
Unwanted/unpleasant sound
HYDRANT Pipe in the industries from which fire fighters can obtain water for putting out a fire.
Compressed air breathing apparatus
Assistance given to any person suffering a sudden illness or injury
Officially allow someone to do something
Set of step-by-step instructions compiled by an organisation to help workers carry out complex routine operations
Also known as Normal Working Load (NWL)
Study to identify and evaluate the problems
Unplanned event

Down

Keep safe from harm or danger; protect
Procedures to safeguard employees from the unexpected energization or startup of machinery and equipment
Form of protective equipment designed to protect a person from height
state of being abnormal
State of being safe
Save someone from a dangerous or difficult situation.
Most Hazardous zone in industry
List of things to be checked or done
Process of moving people from a dangerous place to somewhere safe
The study of people's efficiency in their working environment.
Safety device used in electrical installations with high Earth impedance to prevent shock
Equipment that will protect the user against health or safety risks at work
Death
Approach to safety that focuses on workers' behaviour as the cause of most work-related injuries and illnesses
United States trade association copyrighted standards and codes for usage and adoption
Investigates and solves problems, identifies causes, takes corrective action and prevents recurrence of the root causes
Fabrication process that joins materials
Situation involving exposure to danger
An official inspection of an organisation

39 Clues: Death • Unplanned event • State of being safe • state of being abnormal • Possible source of danger • Unwanted/unpleasant sound • SI derived unit of illuminance • Most Hazardous zone in industry • Compressed air breathing apparatus • List of things to be checked or done • Keep safe from harm or danger; protect • Situation involving exposure to danger • ...

Kitchen safety 2019-03-26

Across

What you should use to wash your hands.
Should be kept away from electrical appliances.
A reaction that occurs after eating a certain food.
How all cooking utensils and surfaces should be.
How long you should wash your hands
The maximum time food is allowed in the danger zone.
Safety extremely important when cooking.
What you throw on a fat fire.
Can burn you.
Keeping knives this way can help prevent cuts.
Are a common allergen.
Use when removing dishes from an oven.
Where you should defrost food.

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Should only be used with food inside.
Always cut.
Food that good bad quickly.
Foods that can be stored for a while before going bad.
What happens if you touch a hot surface.
A disease contracted from unsafe water.
The temperature you must keep your fridge at.
Can cause salmonella if eaten.

21 Clues: Always cut. • Can burn you. • Are a common allergen. • Food that good bad quickly. • What you throw on a fat fire. • Can cause salmonella if eaten. • Where you should defrost food. • How long you should wash your hands • Should only be used with food inside. • Use when removing dishes from an oven. • What you should use to wash your hands. • A disease contracted from unsafe water. • ...

Kitchen Safety 2019-10-08

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to make food until safe to eat
the food borne illness that is caused by eating raw meat
disinfect; make things clean and hygienic
a device that is used during anaphylactic shock
thermometer an instrument used to measure the temperature of the middle of a piece of chicken, steak, etc.
the process where bacteria or other microorganisms are transferred from one food to another.
dry after washing dishes they should be left to
should be done in the refridgerator
hygiene the process of keeping your hands clean
zone the temperature range (5 degrees to 60 degrees) that food should not be left out for more than four hours
let food cool down after cooking it

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to disinfect something
a serious allergic reaction that could cause death if not treated with epipen
measured in degrees
keep foods away from each other to avoid cross-contamination
containers, cutlery, and other materials used for cooking
grows rapidly in the danger zone
should be done before working with food, when switching from working on one food to another, after using the toilet, etc
poisoning illness caused by bacteria sometimes causing vomiting and diarrhea
soda used when putting out fat fires
when meat is still pink in the middle

21 Clues: measured in degrees • to disinfect something • to make food until safe to eat • grows rapidly in the danger zone • should be done in the refridgerator • let food cool down after cooking it • soda used when putting out fat fires • when meat is still pink in the middle • disinfect; make things clean and hygienic • a device that is used during anaphylactic shock • ...

Kitchen Safety 2019-10-04

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A tool you should you should use to make sure your food is at the right temperature, and cooked all the way through
Make sure your hands and everything else you use to prepare in the kitchen is __________.
The process in which bacteria is unintentionally transferred from one substance or food to another, with a harmful consequence in the end.
Degrees The average temperature you should keep your fridge at for the best results to help keep bacteria away
A small hand held tool used for eating and preparing food
The machines/tools used while cooking in the kitchen.
One of the many signs of Food-borne illness
Soda What you should use to put out Fat Fires

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The _________ zone is very dangerous to leave food in this temperature range(5-60 degrees celsius) for more than four hours due to the cause of bacteria.
A list of clear instructions and ingredients used when preparing foods
Make sure when you are cooking, that you’re cooking that food at the correct ______..
A type of food poisoning mostly caused by eating raw or undercooked meat, poultry, eggs or egg products.
Mitts What you should use to put food in the oven and to take it out to prevent burns. Best to use in silicone!
Poisoning Keep bacteria away from your foods to avoid this sickness.
Raw meat should be stored on the _______ shelf of the fridge.
Spoon used to measure out small amounts of ingredients.
Microscopic living organisms that you can’t see with the human eye itself, that can cause dangerous diseases.
A damaging immune response by the body to a substance
Drying This is the best way to dry your clean dishes to avoid the spread of bacteria
Plan It is very important to have one of these while working in the kitchen to avoid accidents like spills and fires

20 Clues: One of the many signs of Food-borne illness • Soda What you should use to put out Fat Fires • The machines/tools used while cooking in the kitchen. • A damaging immune response by the body to a substance • Spoon used to measure out small amounts of ingredients. • A small hand held tool used for eating and preparing food • ...

Safety Crossword 2019-06-19

Across

Physical hurt or occupational illness
Knowledge or perception of a situation or fact.
Reducing the severity, seriousness, or painfulness of something.
(Acronym) a portable electronic device that automatically diagnoses the life-threatening cardiac arrhythmias of ventricular fibrillation and pulseless ventricular tachycardia.
_________ objects may pose a risk to employees under them.
Protects the head from injury.
Temporary blockage to obstruct movement
Meeting all the requirements of the law and policies.
(Acronym) You should always wear the appropriate ____ for the task being performed.
Our top priority and everyone's responsibility.
The acronym for using a fire extinguisher.

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Avoid turning or twisting your body while ________ or holding a heavy object.
Substances, solids, liquids, or gases that can harm people, other living organisms, property, or the environment.
During an _____________ you should stay calm and find shelter under a desk or other sturdy furniture.
A danger or risk.
Fitting a job to a person; Used to mitigate the risk of developing Musculoskeletal disorders.
A state of complete physical, mental and social well-being.
Identify and correct hazards in the facility before a near miss occurs, someone is injured, or property is damaged.
___________ Safety Data Sheet.
The first and immediate assistance given to any person suffering from either a minor or serious illness or injury
When an incident was averted completely or resulted in negligible consequences, but under slightly different circumstances could have caused injury or damage.
A situation that poses an immediate risk to health, life, property, or environment.
(Acronym) An emergency procedure that combines chest compressions often with artificial ventilation

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

Safety Quiz 2019-08-23

Across

/ is anything that have potential to bring harm to human, environment, properties and reputation
/ ____ map is available at the nearest exit door
powder / Fire extinguisher that can be used on Classes A, B and C fires
/ an International Standard that specifies requirements for an occupational health and safety (OH&S) management system
/ a pictorial symbol for a word or phrase that indicates the hazard properties of material
/ There are ____ section in Material Safety Data Sheet
/ Layer that protect the earth from UV rays
/ Standardize
/ a powered industrial truck used to lift and move materials over short distances
/ contaminated rags, plastics, papers or filters
harness / one of the compulsory PPE when you are working at height

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Day / 22 April
condition / Hazard that have potential to cause injury or death to an employee
/ pictogram for eye damage
/ Only ___ person can approve permit to work
/ oxygen + ignition sources + fuel
/ an unfortunate incident that happens unexpectedly and unintentionally, typically resulting in damage or injury
/ You need to park your car in ______ position in Safran
Crossing / Use ____ when you are crossing the road
/ Name of Fire Marshal for Engineering Department

20 Clues: / Standardize • Day / 22 April • / pictogram for eye damage • / oxygen + ignition sources + fuel • / Layer that protect the earth from UV rays • / Only ___ person can approve permit to work • / ____ map is available at the nearest exit door • / contaminated rags, plastics, papers or filters • / Name of Fire Marshal for Engineering Department • ...

Kitchen Safety 2020-03-09

Across

A substance that causes an allergic reaction
Must be worn if you have a open cut, open sore or skin disease and are cooking
The best way to ____ dishes is to let them air ____
Process where bacteria transfers from one substance to another
Where you cook and bake
You can get the bacteria from uncooked meat, seafood or eggs
Soak your dirty dishes in only hot____
A danger or risk
Electric kitchen utensils

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The first thing you do with your hands before cooking
Temperature range in which food-borne bacteria can grow
Gives second life to materials
Buying stuff in bigger quantities for less money and packaging
Burn out ____ with ____-extinguisher
Don't cut on the counter, cut on a ______
Where you wash your hands and dishes
Used to measure the amount of either liquid or dry ingredients in small servings
Make clean and hygienic
Refrigerate promptly
____ to the right temperature

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

Kitchen safety 2020-03-09

Across

can cause pus formation, especially in the skin and mucous membranes.
used to heat up food
used to scrape the sides of something
to divide into sections
can cause severe food poisoning
can keep food or drinks cold
the bigger measuring spoon
a set of instructions for preparing a particular dish
an allergic reaction
something you eat
a place you cook in
to cut or chop food as small as you can
to find the size of something

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unlikely to cause danger
when raw meat touches other food
things you cook with
the smaller measuring spoon
to clean your hands
to let something thaw out
a heat source
to cut something into small squares
can cause diseases hint jenelly
stops someone from going into anaphylaxis shock
something you eat soup with

24 Clues: a heat source • something you eat • to clean your hands • a place you cook in • used to heat up food • things you cook with • an allergic reaction • to divide into sections • unlikely to cause danger • to let something thaw out • the bigger measuring spoon • the smaller measuring spoon • something you eat soup with • can keep food or drinks cold • to find the size of something • ...

Kitchen Safety 2020-03-09

Across

Free from dirt,pollution or contamination
Microscopic Living Organisms
measure of how hot or cold something is
transfer of bacteria from one substance to another
anything where food is either wholly or partially packed or contained
the application of a cleaning product to destroy bacteria and pathogens.
A appliance to sharpen you knife
a insect that is dangerous to crops,foods and livestock
when someone reacts to a substance that is usually harmless to most people (ie peanuts)
Where to store your knives
a practice or activity to keep things clean and healthy such as washing your hands.
blank is what people and animals need to survive

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a substance to destroy pest
practice of keeping your kitchen accident free
is a result of consuming spoiled or contaminated food
Foods that don't require prior preparation before consuming (chocolate bars)
Wrapping of a container that will not transfer nontoxic or toxic substance into food and is approved by the CFIA
handling,storage and preparation of food to avoid food borne illnesses
an orginism that lives in or on an organism called its host and lives by deriving its host of its nutrients
something impure or unsuitable by something unclean
temperature zone where food-borne bacteria rapidly grows
Any substance that may be used as food

22 Clues: Where to store your knives • a substance to destroy pest • Microscopic Living Organisms • A appliance to sharpen you knife • Any substance that may be used as food • measure of how hot or cold something is • Free from dirt,pollution or contamination • practice of keeping your kitchen accident free • blank is what people and animals need to survive • ...

Health & Safety 2019-11-28

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Every worker in Canada has the ___________ to know about hazards in their workplace
Close one ___________ in a filing cabinet before opening another
We can prevent slips, trips and falls by maintaining good ___________
___________ Health and Safety Act
When climbing the stairs, use the ___________
To avoid a serious shock, this should never be mixed with water
What you do when you don’t understand instructions or if you think your work is unsafe
Action taken to evaluate risks in a workplace
Do not ___________ fire exits and fire fighting equipment
Someone who works closely with you on a day-today basis and makes sure you follow safety rules
Whether you are sitting, standing or lifting, use proper ___________ to avoid muscle strain
Keeps you from inhaling dust and other harmful particles in the air
Never let your ___________ down on safety
Don't text while walking. It doesn't save enough time to ___________ the risk

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The best time to prepare for an ___________ is before one happens
___________ product labels and the MSDS before you work with any chemical product.
PPE used to protect the head
It is our ___________ to work safely and report hazards
Disease caused by long term exposure to respirable silica dust
___________ is matching the job to the worker
During an emergency you should use the exit ___________ to you
Workplace ___________ Materials Information System (WHMIS)
When a worker is injured, provide safe and effective ___________ (2 words)
When carrying an object, keep your ___________ straight
Any practice, behaviour, substance, condition, or combination of these that can cause injury
Reporting unsafe acts and unsafe conditions can often help prevent ___________
Ministry of ___________
It's easy to remember how to use a fire extinguisher if you remember the word ___________

28 Clues: Ministry of ___________ • PPE used to protect the head • ___________ Health and Safety Act • Never let your ___________ down on safety • When climbing the stairs, use the ___________ • ___________ is matching the job to the worker • Action taken to evaluate risks in a workplace • It is our ___________ to work safely and report hazards • ...

Kitchen Safety 2020-09-20

Across

Wash your hands with soap and ________ water.
Take off all ________ that could get in the way/be touched while cooking.
Never pour __________ on a fire containing oil or grease.
Never leave your cooking ___________.
The ______ thing that you should do before entering the kitchen (besides putting your hair up) is to wash your hands.
To be safe, you always want to keep your knives ________.
Never wear loose ___________.
Make sure pot/pan handles are always turned _________ so they cannot be bumped into or grabbed by a child.
Plugging in too many appliances into one outlet, especially heat producing appliances (such as toasters, coffee pots or waffle irons) could cause an electrical __________ and produce a fire.
If you have any cuts or scratches on your hands, you should always wear _________.
Always wash your hands and other utensils after touching ____ meat.
Never attempt to ________ a pot/pan that is on fire outside or to the sink.

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Keep __________ material away from the stove.
This can make fires even bigger.
Never put ___________ or aluminum foil into the microwave.
If a pan was to catch fire, shut off the heat and try to cover the fire with a ______.
If there is a large fire in the kitchen, you can use a fire blanket, a fire extinguisher or even _________ soda to put it out.
Always wash your ________ for at least 20 seconds.
If you happened to get burned, run the burn under _____ water for 10-15 minutes.
Never put sharp knives in the ______ to soak.
If your clothing catches fire, stop drop and ______.
Always tie this back before you begin to cook.
When carrying a knife, the tip should always be _______.
To ensure safety, always cut ______ from your body.
Always check that burners and ovens are _____ after use.

25 Clues: Never wear loose ___________. • This can make fires even bigger. • Never leave your cooking ___________. • Keep __________ material away from the stove. • Wash your hands with soap and ________ water. • Never put sharp knives in the ______ to soak. • Always tie this back before you begin to cook. • Always wash your ________ for at least 20 seconds. • ...

Food Safety 2020-04-05

Across

hazard analysis critical control point
you need this to help prevent bacteria
remove food particles from bench tops
most bacteria require this to grow
5-60 degrees Celsius
what causes illness
must be recorded daily
how we want to keep our customers when dining
what can happen if you get food poisoning
for checking internal temperature
type of hazard

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used to kill bacteria
what happens when you do not clean work surfaces
change as often as you wash hands
wear on your head in the kitchen
usually over a six hour period
do this before placing in refrigerator
shouldn’t be worn while working
birds, rodents, insects
used for handling food

20 Clues: type of hazard • what causes illness • 5-60 degrees Celsius • used to kill bacteria • must be recorded daily • used for handling food • birds, rodents, insects • usually over a six hour period • shouldn’t be worn while working • wear on your head in the kitchen • change as often as you wash hands • for checking internal temperature • most bacteria require this to grow • ...

Road Safety 2020-10-05

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An area where traffic fines double
A digital aid in navigating
Perform this action by looking and using a signal
They are here to keep us safe
This is required by law to drive
look and listen before crossing
a pace by which you must abide by
To not be intoxicated
The part of the vehicle that meets the road
Something you should avoid while driving
Slippery roadways that don't appear as so
Indicates which way they are turning

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you apply this to stop your vehicle
People the driver is responsible for
Large vehicle to take precautions around
Emotions to keep under control while driving
The indicator showing your speed
Watch for these to cross the road
You should turn these on for safety
A lifesaving restraint

20 Clues: To not be intoxicated • A lifesaving restraint • A digital aid in navigating • They are here to keep us safe • look and listen before crossing • The indicator showing your speed • This is required by law to drive • Watch for these to cross the road • a pace by which you must abide by • An area where traffic fines double • you apply this to stop your vehicle • ...

Welding safety 2024-08-22

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This burn occurs when your skin is not properly covered.
How many volts our machines are.
protects the face and eyes from harmful rays.
what is PPE
Everyone is in charge of making sure everything is clean and picked up.
must be worn at all times.
Can stand on this if welding in wet conditions.
what to wear on your legs to protect them
this burn affects both outer and underlaying skin.
occurs when directly looking at arc.

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This needs to be running when we are in the shop to help with fumes.
what you wear to protect your feet when welding.
always lift with your?
what do you wear to protect your hands when welding.
How many amp breakers our welders are on.
This is a burn happens when you come into contact with something hot.
the shade for oxy welding.
the stuff you chip off a weld.
this burn affects only the outer skin.
this burn surface skin appears to be charred.
This potential danger is under high pressure.
protects your hair.

22 Clues: what is PPE • protects your hair. • always lift with your? • the shade for oxy welding. • must be worn at all times. • the stuff you chip off a weld. • How many volts our machines are. • occurs when directly looking at arc. • this burn affects only the outer skin. • How many amp breakers our welders are on. • what to wear on your legs to protect them • ...

Water Safety 2024-05-15

Across

___ Screen needs to be 50 SPF
___ current can pull you out to sea
A place with sand and water
What I float down a river on
Water that isn't deep
It's on either side of a creek or river
They swim in the lake and sea
____ Fish, a fish shaped like a Sheriff's Badge
What I dry off with
A place to ski and fish
A refreshing place to swim at home

Down

What might happen when I run by the pool
A structure often built in the sand
A creature with a shell and pincers
A seat by the pool
A relaxing way to swim
It keeps you from getting rained on
Jumping head-first into the water
Another name for seaweed
An ocean's flow pattern

20 Clues: A seat by the pool • What I dry off with • Water that isn't deep • A relaxing way to swim • An ocean's flow pattern • A place to ski and fish • Another name for seaweed • A place with sand and water • What I float down a river on • ___ Screen needs to be 50 SPF • They swim in the lake and sea • Jumping head-first into the water • A refreshing place to swim at home • ...

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