lab safety Crossword Puzzles

Safety ed 2023-03-20

Across

driving is a _________
Leading cause of death for persons aged 1-37
41 percent of deaths were in __________ related crashes
When you buy a vehicle, the certificate of title proves that you legally own the ______
______ drunk if BAC is .08
East-west roads are ________ numbers
north-south roads are ______ numbers
states have the power to take ______ from you
the chance of injury to yourself or others and the chance of damage to vehicles and property.

Down

Every state has one
refers to Search, identify, predict, decide, and execute
_________ numbers on west coast and higher as you go to the east coast
There are over 194 ______ licensed drivers
1 out of 122 licensed drivers is arrested for driving under the ___________
Over 230 million vehicles travel the highway transportation system
We all have a responsibility to drive _________
with privilege comes __________
________ features are built into vehicles in case of a collision
Drivers need to be ________ of all activity outside their vehicle
Always drive at a speed that is __________

20 Clues: Every state has one • driving is a _________ • ______ drunk if BAC is .08 • with privilege comes __________ • East-west roads are ________ numbers • north-south roads are ______ numbers • There are over 194 ______ licensed drivers • Always drive at a speed that is __________ • Leading cause of death for persons aged 1-37 • states have the power to take ______ from you • ...

kitchen safety 2022-09-20

Across

what type of shoes do you wear when cooking?
board what do you use when about cut food
what do you call it when the pan has to much and starts to spill?
what holds your meats?
what should you wear on your head when cooking?
what should you do before using vegetables?
contaminate what is when different foods come in contact with each other?
what knife should you when cutting food?
what holds your vegetables?
zone what is it called when the food is not cooked in the proper temperature?
what should you use to taste food?
what do you check to have the food cooked right?
what cutting board could cause cross contamination?
when cooking you cant have what out?
hands before you cook you must?
what should you use every time you wash

Down

borne what illness can you get if not carefully in the kitchen?
what happens to people when not being safe with food?
what do you wear if you have cut on your hands?
what should you do after getting done with cooking?
safety what should you follow when in the kitchen?
what do you not stick in the pot to taste food?
hands?
what should be clean before and after cooking?
what do you avoid when opening oven?
what do you tie up when cooking?
what do you do when pulling meat out the freezer?
what do you use after just washing your hands?
what is it called when foods go bad?
another word for germs?
what do you throw away waste in?
what knife you should not use when cutting food?

32 Clues: hands? • what holds your meats? • another word for germs? • what holds your vegetables? • hands before you cook you must? • what do you tie up when cooking? • what do you throw away waste in? • what should you use to taste food? • what do you avoid when opening oven? • what is it called when foods go bad? • when cooking you cant have what out? • ...

Kitchen Safety 2022-09-20

Across

you should heat leftovers to _ before eating
how many people are hopstlized manually for food borne illness.
Who makes labor laws?
What is the process of cleanly handling food?
you should not touch your ___ when cooking.
Your freezer should be ___ or below.
what does the second E stand for in EEOC?
you should wash your hands before ____
what is the second C?
what does SDS stand for?
_____ can cause immediate injury
Your fridge should be ____ or below.

Down

what does the O stand for in EEOC?
______ are gases, vapors, liquids ect.
You need to wear ___ in the kitchen to protect your feet.
what is the fourth C?
What is the danger zone?
You should tie back long ___ when cooking.
____ in the kitchen means using precautionary methods in the kitchen to prevent accidents.
what does the C stand for in EEOC?
what is the third C?
Who's laws protect workers from job hazards?
The danger zone is where ____ grows best.
1 out of every _ people get a foodborne illness anually
all workplaces have hazards some hurt you now and others can hurt you in the ___.
Tell your _____ if you have been hurt on the job.
what is the first C?
what does the first E in EEOC stand for?

28 Clues: what is the third C? • what is the first C? • what is the fourth C? • Who makes labor laws? • what is the second C? • What is the danger zone? • what does SDS stand for? • _____ can cause immediate injury • what does the O stand for in EEOC? • what does the C stand for in EEOC? • Your freezer should be ___ or below. • Your fridge should be ____ or below. • ...

kitchen safety 2022-09-20

Across

To allow food that has been frozen to become unfrozen
personal protective equipment
tiny organism that can cause severe illness
use of chemicals to clean kitchen
fungal growth that forms and spreads
something to clean your hands
sickness caused by eating infected food
flesh of animals used as food
examples are forks spoons knifes etc..
device to wash dishes
40 degrees to 140 degrees fahrenheit
type of hazard; mixing 2 cleaning substances
how hot or cold something is
object so hair doesnt get into food
having 2 different foods set together

Down

food-borne illness;A highly contagious liver infection
cooks food using radiation
safety data sheet
device used to check temperature
setting food in fridge
type of hazard; a sickness or disease
type of hazard; catching a knife
Any disease producing agent, microorganism or germ
a knife with a serrated blade for use when eating steak.
thing to used to grab hot foods out of oven
object used to chill foods
worn on hands while handling food
Chemicals used to kill insects
A biological, chemical or physical agent or factor with the potential to cause an adverse health effect
the action of wiping down the kitchen

30 Clues: safety data sheet • device to wash dishes • setting food in fridge • cooks food using radiation • object used to chill foods • how hot or cold something is • personal protective equipment • something to clean your hands • flesh of animals used as food • Chemicals used to kill insects • device used to check temperature • type of hazard; catching a knife • ...

Safety & Sanitation 2022-08-31

Across

substances that prevent the growth of disease-causing microorganisms
a specific causative agent (such as a bacterium or virus) of disease
to separate and restrict all to prevent spread of disease
suffix meaning to kill
material safety data sheet
to cleanse by destroying, inactivating, or significantly reducing the concentration of pathogenic agents
the period between the infection of an individual by a pathogen and the manifestation of the illness or disease it causes
free from contamination caused by harmful bacteria, viruses, or other microorganisms
a pathogen consisting of a single nucleic acid surrounded by a protein coat and having the ability to replicate only within a living cell
an organism living in, on, or with another organism often in a state that directly or indirectly harms the host
an infection or disease that is transmissible from animals to humans under natural conditions

Down

a biological agent or condition that is a hazard to humans or the environment
environmental protection agency
to separate sick apart from others to prevent spread of disease
food and drug administration
biohazard materials such as needles, scalpel blades and syringes
an infection or disease that is transmissible from animals to humans under natural conditions
producing or tending to produce cancer
an instrument for measuring and monitoring exposure to doses of radiation
to reduce or eliminate pathogenic agents (such as bacteria) on the surfaces
occupational safety and health administration

21 Clues: suffix meaning to kill • material safety data sheet • food and drug administration • environmental protection agency • producing or tending to produce cancer • occupational safety and health administration • to separate and restrict all to prevent spread of disease • to separate sick apart from others to prevent spread of disease • ...

Safety & Sanitation 2022-08-31

Across

an instrument for measuring and monitoring exposure to doses of radiation
an organism living in, on, or with another organism often in a state that directly or indirectly harms the host
to separate sick apart from others to prevent spread of disease
a specific causative agent (such as a bacterium or virus) of disease
a pathogen consisting of a single nucleic acid surrounded by a protein coat and having the ability to replicate only within a living cell
environmental protection agency
producing or tending to produce cancer
the period between the infection of an individual by a pathogen and the manifestation of the illness or disease it causes
food and drug administration
to separate and restrict all to prevent spread of disease
material safety data sheet

Down

substances that prevent the growth of disease-causing microorganisms
biohazard materials such as needles, scalpel blades and syringes
the process of making something free from bacteria or other living microorganisms
to cleanse by destroying, inactivating, or significantly reducing the concentration of pathogenic agents
to reduce or eliminate pathogenic agents (such as bacteria) on the surfaces
an infection or disease that is transmissible from animals to humans under natural conditions
free from contamination caused by harmful bacteria, viruses, or other microorganisms
occupational safety and health administration
suffix meaning to kill
a biological agent or condition that is a hazard to humans or the environment

science safety 2023-01-30

Across

never heat a ___________ or an object in a clossed container
ask a teacher if you're unsure of the __________
when using a razor blade or scalpel always cut material ____ from you, toward you, in your hand or perpendicular
horseplay, practical jokes, or pranks are _________
all chemicals should be disposed of ________ to teacher's directions
notify a teacher when a _______ erupts
_______ wash your hands after working with animals
never use lamps or other electrical _________ with frayed cords
when you finish working with chemicals, biological specimans, and other lad substances, always treat your hands with skin lotion, wash your hand _________ with soap and water, wipe your hands on a towel, wipe your hands on your cloths
when handling animals students should open cages only with ________, not tease or handle animals roughly, and report bites or scratches to the teacher right away
wear proper _________ when working with chemicals
never let _____ hang into sinks or other places where water can be found

Down

if you break glassware tell your ______ right away
never ____ over a flame or heat source
make sure no cord is lying on the _______ where someone can trip over it
if you get a chemical in your eye use the ______ right away
Loose clothing, dangling jewelry, and ______ should not be worn during a lab activity
before you leave the _________ room you should clean your work area and equipment, return all equipment to the proper storage area
wear _______ when working with glassware, sharp objects, chemicals
do not use broken or chipped glassware ______ these to your teacher
if equipment is not working stop, turn it off and tell the principal, your lab partner, your best friend in the class or the ________
never hurt a _______
when you get _______ tell the teacher at once
if you spill a __________ or get one on your skin or in your eyes tell your teacher right away
do not throw hot substances into the ______ wait for them to cool or use the container your teacher puts out for dissposal
long ______ should be tied back out of the way when doing a lab
the following activity is permitted in the laboratory chewing ___, eating, drinking

27 Clues: never hurt a _______ • never ____ over a flame or heat source • notify a teacher when a _______ erupts • when you get _______ tell the teacher at once • ask a teacher if you're unsure of the __________ • wear proper _________ when working with chemicals • if you break glassware tell your ______ right away • _______ wash your hands after working with animals • ...

Safety Rules 2023-01-30

Across

What you don't have in the shop that you consume
A rule so clothing doesn't get caught
A rule when holding with wood
A rule so you don't waste power
A rule to prevent hair being ripped off
A rule so you know how to use stuff and that your teacher knows your using a machine
A rule so you have everything for the shop

Down

A rule to protect ears
A rule to prevent slipping and falling
A rule to protect your fingers from getting cut off
A rule to protect lungs
A rule to protect eyes
A rule to make sure you are trying your best
A rule so your body isn't at risk
A rule for your shoes
A rule so it doesn't get dirty
A rule so no one messes around
A rule so others don't get their feelings hurt
A rule so you will follow all procedures and requirements
A rule so stuff on neck doesn't get caught focusonmachine A rule so you don't get distracted

20 Clues: A rule for your shoes • A rule to protect ears • A rule to protect eyes • A rule to protect lungs • A rule when holding with wood • A rule so it doesn't get dirty • A rule so no one messes around • A rule so you don't waste power • A rule so your body isn't at risk • A rule so clothing doesn't get caught • A rule to prevent slipping and falling • ...

Woodshop Safety 2023-01-31

Across

Protects your hands
work ____
Warning sign
tell this person if there is a problem
wear protect clothes
No eating
Mandatory sign
Emergency sign
How many inches your hands should be away from blade
What to do to your hair

Down

Protects ears
Protects lungs
What shoes to wear
what you should be when you enter the woodshop
Protects your eyes
must be taken of of fingers, wrists, and neck
type of clothes you can't wear
what you should be doing when using a machine
what you should be to others
No running

20 Clues: work ____ • No eating • No running • Warning sign • Protects ears • Protects lungs • Mandatory sign • Emergency sign • What shoes to wear • Protects your eyes • Protects your hands • wear protect clothes • What to do to your hair • what you should be to others • type of clothes you can't wear • tell this person if there is a problem • must be taken of of fingers, wrists, and neck • ...

Safety Crossword 2023-04-21

Across

Procedure to prevent accidental energy release
Project Milne Ice Shelf is the Canada Enviro ___ plan
This could result from improperly handling broken glass
Most incidents are preventable with good ___
The science of fitting the job to the worker
Electrical cords across a walkway pose this type of hazard
Cleaning up ___ immediately will prevent slips
Report all ___
The best time to prepare for an ___ is before it happens
No one ever gets in trouble for reporting these
Safety is everyone's ___

Down

Pedestrians should always be kept separate from these
The Lifesaving ___
Perform these to identify hazards
A method to reduce or eliminate a hazard
Hand protection
Remember this acronym when using a fire extinguisher
Proper ____ prevents sprains and strains
Complete one of these for non-routine tasks
If you are injured at work, report to First ____

20 Clues: Report all ___ • Hand protection • The Lifesaving ___ • Safety is everyone's ___ • Perform these to identify hazards • A method to reduce or eliminate a hazard • Proper ____ prevents sprains and strains • Complete one of these for non-routine tasks • Most incidents are preventable with good ___ • The science of fitting the job to the worker • ...

Knife Safety 2017-09-28

Across

to cut in irregular pieces some large and some small
to cut into thin, large pieces
small 1/8" cubes
this knife is used to separate raw meat from the bone
this cut could be used to cut french fries
another name for a chef knife
the method used to protect fingertips while cutting
the space between the cutting board and your knife, should never be more than 6 inches
to keep the cutting board safe a ___________ paper towel or cloth should be placed underneath
a lighter version of a chef's knife, and only 5-7 inches long
a bread knife is sometimes called a _____________ knife because of the shape of the cutting edge
always clean the knife thoroughly and in between cutting meat and vegetables to prevent ___________ _________
the knuckles serve as a ___________ while cutting
when using the pinch grip your fingers should be curled around the ______________ firmly
the knife never leaves the cutting board but rocks back and forth to shred or mince
wash knives by _____________in hot soapy water

Down

to cut into a small box shape of equal length, width, and depth
never attempt to catch a ______________ knife
this knife is used for cleaning and peeling fruits & vegetables
used for slicing, dicing, chopping fruits, vegetables and meat on a cutting board
the smallest cut possible, often used to cut garlic, onion, and spices
the method used to hold the knife firmly in your cutting hand
when using the on the top chop your hand should form this over the food
this piece of equipment should always be used when cutting to protect counter tops
is a cut used for fresh herbs, cabbage, and lettuces
the long,match-stick cut
a protective covering for a knife and a safe way for storage
the very sharp point of the cutting edge
the first cut of a round fruit of vegetable
a synonym for paring
the sharpened edge of the blade
use this method when cutting round foods in half
it is incorrect to cut with your _________ ________ across the spine (back) of your knife
when a trash bin is not close this can be used to keep the kitchen free of trash
always cut ____________from yourself

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

Knife Safety 2017-09-28

Across

to keep the cutting board safe a ___________ paper towel or cloth should be placed underneath
this knife is used to separate raw meat from the bone
a bread knife is sometimes called a _____________ knife because of the shape of the cutting edge
used for slicing, dicing, chopping fruits, vegetables and meat on a cutting board
wash knives by _____________in hot soapy water
is a cut used for fresh herbs, cabbage, and lettuces
the first cut of a round fruit of vegetable
this knife is used for cleaning and peeling fruits & vegetables
it is incorrect to cut with your _________ ________ across the spine (back) of your knife
the long,match-stick cut
this piece of equipment should always be used when cutting to protect counter tops
a protective covering for a knife and a safe way for storage
when using the pinch grip your fingers should be curled around the ______________ firmly
to cut into a small box shape of equal length, width, and depth
the space between the cutting board and your knife, should never be more than 6 inches
always cut ____________from yourself
to cut in irregular pieces some large and some small
the knife never leaves the cutting board but rocks back and forth to shred or mince
another name for a chef knife
the smallest cut possible, often used to cut garlic, onion, and spices

Down

this cut could be used to cut french fries
the knuckles serve as a ___________ while cutting
small 1/8" cubes
always clean the knife thoroughly and in between cutting meat and vegetables to prevent ___________ _________
a lighter version of a chef's knife, and only 5-7 inches long
to cut into thin, large pieces
a synonym for paring
use this method when cutting round foods in half
when using the on the top chop your hand should form this over the food
when a trash bin is not close this can be used to keep the kitchen free of trash
the method used to hold the knife firmly in your cutting hand
the method used to protect fingertips while cutting
the very sharp point of the cutting edge
the sharpened edge of the blade
never attempt to catch a ______________ knife

Safety Overlap 2017-02-24

Across

PPE is ________ protective equipment
A union-initiated, management-supported program that uses peer involvement to prevent employee use of alcohol and/or drugs while on duty or subject to call is Operation ________.
Do not stand on _____ in place of ladders
Do not wear ______ that could become entangled in equipment
First name of person trying to be CSX's next CEO
SPCC stands for Spill Prevention, Control, and ____________
Keep work areas clean and free of slip,____, and fall hazards
Reducing the degree or intensity of, or eliminating, pollution
Portable fuel containers must be metal, CSXT approved, and color coded as follows, red for ________
Number of managers being eliminated by end of March 2017
Climb no higher than the _____ rung from the top of a straight ladder

Down

Class A fires are ordinary __________, such as wood, paper, textiles
One of the time to conduct a job briefing is _______ beginning a work activity
In SHEPUF the "E" stand for ?
In SHEPUF the "S" stands for ?
Wasterwater that flows into a receiving stream by way of a domestic or industrial point source
Class C fires are ____________
When working with blocks, tackles, and winches, do not exceed capacity of the lowest rated ___________
Occupy track only with proper _________
Portable fuel containers must be metal, CSXT approved, and color coded as follows, blue for _________
Pollutant gases, particles, or liquids released into the atmosphere
Always use three points of ______ when entering or exiting equipment
MSDS stands for material ________ data sheet

23 Clues: In SHEPUF the "E" stand for ? • In SHEPUF the "S" stands for ? • Class C fires are ____________ • PPE is ________ protective equipment • Occupy track only with proper _________ • Do not stand on _____ in place of ladders • MSDS stands for material ________ data sheet • First name of person trying to be CSX's next CEO • ...

Kitchen Safety 2020-01-17

Across

Accident which occurs around hot food and surfaces
Dress cuts with a _______ after disinfecting
Don’t be _______ while cooking
Never leave ________ food unattended
appliance used for frying, boiling and reheating food
- a multipurpose knife used for cutting, slicing and chopping
appliance used to freeze food
Never put ______ on a grease fire
Never put a ______ in a soapy sink
Have a good ____ when handling knives
Put your ______ away!

Down

Always cut on a _____ surface
Used to reheat food
Use _______ for their intended use only
used for frying food
never put _____ on a burn
Always use oven mitts when handling hot food
Used for baking food
Used to cool foods
______ spills and messes as you go on
During an emergency remain _____
Put a lid on a pot or pan that is on _____

22 Clues: Used to cool foods • Used to reheat food • used for frying food • Used for baking food • Put your ______ away! • never put _____ on a burn • Always cut on a _____ surface • appliance used to freeze food • Don’t be _______ while cooking • During an emergency remain _____ • Never put ______ on a grease fire • Never put a ______ in a soapy sink • Never leave ________ food unattended • ...

Patient Safety 2020-01-24

Across

the bending of rules to circumvent or temporarily fix a real or perceived barrier or system flaw
systematic, retrospective analysis of an error to determine the underlying causes
type of culture that holds organizations accountable for the systems they design and for how they respond to staff behaviors fairly and justly
an adverse event that is unambiguous, serious, and usually preventable
a technique, which provides a framework for communication between members of the health care team about a patient's condition
tool that enhances decision-making in the clinical workflow
abbreviation for blood pressure
treatment guideline specifying appropriate treatment based on scientific evidence
when administering medications, providers must make sure they have the correct patient, correct medication, correct dose, correct time and correct route before giving a medication; this is also known as ____________
an aid to learning, discovery, or problem-solving by experimental and trial-and-error methods
design feature that prevents the user from taking an action without consciously considering information relevant to that action
type of vaccine
regulations regarding the control and privacy of protected health information in medical records
an unintended physical injury resulting from or contributed to by medical care, that requires additional monitoring, treatment, or hospitalization, or that results in death
prescribed data model and value set, constraining users to only be able to enter or choose pre-determined values

Down

lead Federal agency charged with improving the safety and quality of America's health care system
the process of comparing a patient's medication orders to all of the medications that the patient has been taking
discipline concerned with understanding human characteristics and applying that knowledge to the design
a logical sequence of operations which are carried out in order to obtain a pre-defined result
organization that accredits and certifies health care organizations for the purpose of improving health care
a unique 10-digit, 3-segment number, identifying the labeler, product, and trade package size of drugs
who introduced the 'Swiss Cheese' model regarding system errors
what orgainzation promotes the research, creation, awareness, and adoption of safe medication practices
the prevention of harm to patients
an unexpected event involving death or serious physiological or psychological injury, or the risk thereof
systems that are reliable, safe, efficient, and comfortable to use
the desensitization to safety alerts, and as a result ignore or fail to respond appropriately to such warnings
systematic, proactive method for identifying potential risks and their impact
the process of providers entering and sending treatment instructions via a computer application rather than paper, fax, or telephone
resource that identifies recommended practices to optimize the safety and safe use of EHRs
errors or accidents waiting to happen - failures of an organization or design that allows the inevitable active errors to cause harm

31 Clues: type of vaccine • abbreviation for blood pressure • the prevention of harm to patients • tool that enhances decision-making in the clinical workflow • who introduced the 'Swiss Cheese' model regarding system errors • systems that are reliable, safe, efficient, and comfortable to use • an adverse event that is unambiguous, serious, and usually preventable • ...

kitchen safety 2020-03-06

Across

always ___ your hands
never ____ in the kitchen
never block ____
never cook while wearing ______
always remove everything from the ____ when not cooking
never leave ______ alone in the kitchen
always keep drawers ____ when not using them
never leave a ______ in soapy water
always use oven _____ when taking something out of the oven
keep knifes _____
never ____ your hands while holding a knife
always _____ away from your body

Down

keep your _____ tied back
only use your _____ when needed in the kitchen
never leave the _____ unattended
always have a fire _______ for your kitchen
always wear proper ________
keep knife _______ dry
always ____ the kitchen after cooking
always ____ spills immediately
keep ____ away when not using them

21 Clues: never block ____ • keep knifes _____ • always ___ your hands • keep knife _______ dry • keep your _____ tied back • never ____ in the kitchen • always wear proper ________ • always ____ spills immediately • never cook while wearing ______ • never leave the _____ unattended • always _____ away from your body • keep ____ away when not using them • never leave a ______ in soapy water • ...

Kitchen safety 2020-03-09

Across

Keep knives _______
Dont let these soak in the sink
Never tug on the ______ to disconnect an appliance
Use these while handling hot pans
Appy ______________ ointment after a minor cut
Seperate foods to avoid this
Dont get ___________
Store heavy items on _________
Sweep this immediately if shattered

Down

Be _______________
Electrical equipments are ___________
Read these carefully before starting
Use ______ water to wash a burn
Take your ______
Refers to a set of rules to prevent kitchen accidents
Cook ______ till the dinner temperature s 75°c
Dont catch a knife that is _________
Remove any kind of ____________
Do this as you go
Dont put your __________ into a plugged in appliance
Dont use __________ appliances
Keep _________ far away from the stove

22 Clues: Take your ______ • Do this as you go • Be _______________ • Keep knives _______ • Dont get ___________ • Seperate foods to avoid this • Dont use __________ appliances • Store heavy items on _________ • Dont let these soak in the sink • Use ______ water to wash a burn • Remove any kind of ____________ • Use these while handling hot pans • Sweep this immediately if shattered • ...

kitchen safety 2020-03-10

Across

always tie your ____ back before cooking
turn pot handles to the ____ of the stove
clean up brken ____ immediatley
never try to ____ a falling knife
a metal utensil, used the eat soup, that you should never microwave
you use this to clean your kitchen
you should always ____ your hands before cooking
the name given to the temperature food should never be left in
a type of knife used to cut bread
never stick anythng metal into the ____
never leave the oven on when ____
use baking soda to extinguish a grease ____

Down

you need to wear oven ____ when removing pans from the oven
always use a ____ board
make sure to never wear ____ clothing near the stove
keep kinfe blades ____
never leave in a sink full of water
never leave ____ alone in the kitchen
a measurement of heat
to beat food fast to put air into it
if you catch on fire: ____, drop and roll
change towels, sponges and dishclothes once a ____
keep elecrical appliances and cords away from ____

23 Clues: a measurement of heat • keep kinfe blades ____ • always use a ____ board • clean up brken ____ immediatley • never try to ____ a falling knife • a type of knife used to cut bread • never leave the oven on when ____ • you use this to clean your kitchen • never leave in a sink full of water • to beat food fast to put air into it • never leave ____ alone in the kitchen • ...

Kitchen safety 2020-03-09

Across

turn pot _ away from the front of stove
keep _ foods hot
never cook in loose _
keep _ foods cold
keep food at right _
_ produce
always put away _ foods
don't cut on counter, make sure to use a _
don't _ in the kitchen
don't put _ in a sink full of water
take out _ when it's full
_ food will kill bacteria

Down

don't put _ in the microwave
use _ and water while washing hands
use oven _
_ your knives correctly
avoid _ or you could forget what you're doing
_ surfaces
use a _ to fry meat and eggs in
establish kitchen rules if you have _
use a food _ when cooking
use _ cutting boards for raw meats, vegetables, etc.
___ dry dishes or they can cross contaminate

23 Clues: _ produce • use oven _ • _ surfaces • keep _ foods hot • keep _ foods cold • keep food at right _ • never cook in loose _ • don't _ in the kitchen • _ your knives correctly • always put away _ foods • use a food _ when cooking • take out _ when it's full • _ food will kill bacteria • don't put _ in the microwave • use a _ to fry meat and eggs in • use _ and water while washing hands • ...

Kitchen Safety 2020-03-09

Across

temperature zone where food-borne bacteria rapidly grows
*blank* is what people and animals need to survive
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
Microscopic Living Organisms
Any substance that may be used as food
a substance to destroy pest
practice of keeping your kitchen accident free
transfer of bacteria from one substance to another
A appliance to sharpen you knife
a insect that is dangerous to crops,foods and livestock

Down

Wrapping of a container that will not transfer nontoxic or toxic substance into food and is approved by the CFIA
Foods that don't require prior preparation before consuming (chocolate bars)
Where to store your knives
something impure or unsuitable by something unclean
the application of a cleaning product to destroy bacteria and pathogens.
measure of how hot or cold something is
is a result of consuming spoiled or contaminated food
a practice or activity to keep things clean and healthy such as washing your hands.
when someone reacts to a substance that is usually harmless to most people (ie peanuts)
anything where food is either wholly or partially packed or contained
Free from dirt,pollution or contamination

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 • ...

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
stops someone from going into anaphylaxis shock
something you eat soup with

24 Clues: a heat source • something you eat • can cause diseases • 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 • ...

Food Safety 2021-01-29

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feed on living things
drink plenty of
to make impure
must be stored properly to be safe
foods that spoil easily
symptom of foodborne illness
spoiled food may have unusual
temperature range in which bacteria grows faster
maintaining cleanliness
mold is a

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microscopic living organisms
causes white areas
show signs
food safety requires good
viruses that infect cells
expect or prepare for
food can be contaminated by
caused by unsafe food
keep your kitchen
contamination the spread of bacteria from one food to another

20 Clues: mold is a • show signs • to make impure • drink plenty of • keep your kitchen • causes white areas • feed on living things • expect or prepare for • caused by unsafe food • foods that spoil easily • maintaining cleanliness • food safety requires good • viruses that infect cells • food can be contaminated by • microscopic living organisms • symptom of foodborne illness • ...

safety scramble 2021-01-19

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aid emergency treatment given to an injured person before professional care arrives
anything that ignites easily or is capable of burning very rapidly
a potentially dangerous situation
something that can spoil or decay quickly
portable tank containing chemicals that shoot out in a stream to put out small fires
most harmful and fatal disease from conned meats and low acids foods
keep yourself,the kitchen,the food, and cooking free of germs
to drop suddenly from a standing position
to penetrate skin with a sharp instrument

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harming or kill by means of chemicals
electrical cords that have been damaged by use
to reach items on higher shelf
unexpected and undesirable event
to damage or injure by fire or heat
Careful work habits to avoid accidents
to fall down unexpectedly
this should be stored in a safer place
a disease causing bacteria that contaminates food and cause food poisoning
a wall outlet that is overloaded with electrical plugs
to burn with hot liquid or steam

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

Water safety 2020-10-06

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a place where water is cold muddy & murky
when it rains alot faster than the drains can carry water away
water, to run & dig & keep yourself vertically floating in the water
what we need to read to know the safety rules to follow
someone who helps to keep us safe at the beach or pool
a quick movement you can do with your hands to help you float
to help someone who is in trouble in the water
pools must be behind this in a backyard
PFD

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a danger in water which may be sharp or slippery hidden under the water
a way to stay on top of the water
when the water depth is over your head.
the hazards we need to be aware of near & in the water
how you describe a small amount of water depth
fun to paddle in on a lake
a big pond of water
the most important thing to think of around water
a fun place to play in water in a backyard
this must be locked when everyone is out of the pool area
something you can go fishing in

20 Clues: PFD • a big pond of water • fun to paddle in on a lake • something you can go fishing in • a way to stay on top of the water • when the water depth is over your head. • pools must be behind this in a backyard • a place where water is cold muddy & murky • a fun place to play in water in a backyard • how you describe a small amount of water depth • ...

Food Safety 2020-10-17

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

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

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

Food Safety 2020-10-18

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Single celled microorganisms that live in soil,water and the bodies of plant and animals
One of the common food allergen
…………… Is an allergy symptom
chiller can use to cool the hot food in short time
One of the common symptoms of food related illness
Ice scoop should dip in ………….. bucket after each use.
Microorganisms that causes food…………….. does not change the appearance, smell or taste of any food
Illness is any illness that is caused by
it is important for everyone to maintain good ...........hygiene
Food items should be stored away from walls and at least ……. Inches off the floor.
Chopping board color for Ready To Eat food is .............
How many times you can reheat the cooked food?
Major food source for Lactose intolerance
Acronym for “conditions for bacteria to grow"
Microwave is one of the ……………… method
Washing your ………… is one of the best ways to reduce the risk of food related illness.

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Service krew must hold the dishes by the bottom or …....
Chopped potatoes for soup can be handled with …….. hands
………… thermometers are using to check the surface temperature of a griddle
Nontyphoidal Salmonella is commonly available in ……… and eggs
Bacteria and ……………… are the most common causes of food related illness
Viruses that causes food related illnesses mainly come from ……………
Ice point method and ………… point method, are two ways to calibrate a thermometer.
One of the major virus that causes Food related illness.
Never use …………… equipment to reheat the food, unless it is built to do so.
During cooking temperature check chefs' should check the temperature in the .......... part of the food
Minimum cooking temperature of ground fish/meat is ………… degrees of Celsius
………………… contamination is the transfer of harmful microorganisms from one food or surface to another
When two or more people get the same illness after eating the same food, it is called an ……………
HACCP is part of the Food Safety ........ System
hot food must be cooled from 57 - 21 within ....... hours
Disposable gloves should change after ………. hours of continuous use
Red color chopping board should use to process the raw .......
Food which need time and temperature control to limit pathogen growth called ……… food

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

Kitchen Safety 2020-09-28

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Never put anything ________ into hot oil.
When handling hot pans be sure to use _____ holders.
When working with children in the kitchen you want to model safe work _________.
When tasting foods never put the tasting _____ back into the food.
Handle all __________ equipment with dry hands.
_______ on what you are doing at all times!
______ knives are dangerous because they require more pressure to cut foods.
Always wash ______ before cooking and if you touch something with germs.
A type of safety hazard that can be caused by sharp objects is ________.
Always check the ______ before turning it on for use.
______ objects and knives should be stored separately to prevent cuts.

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Always use ________ when cooking.
A safety hazard that is caused by hot objects are _____
Make sure the oven mitt is not ________ or the heat will go through to your hand.
Make sure matches are out by running water over them before you _____ them away.
Extinguish a grease____with baking soda, another lid or salt.
Always use a cutting_______ to cut your foods on while cooking.
Tilt _____ of pots away from you so that steam will not burn your hands and face.
Always store _________ alone.
_____ occur when something is on the floor that shouldn't be.
Proper fitting ______ should be worn when cooking.
Always turn handles to the _____ while cooking on the stove top.
You should do this immediately when food is spilled on the floor. _________ it up.

23 Clues: Always store _________ alone. • Always use ________ when cooking. • Never put anything ________ into hot oil. • _______ on what you are doing at all times! • Handle all __________ equipment with dry hands. • Proper fitting ______ should be worn when cooking. • When handling hot pans be sure to use _____ holders. • Always check the ______ before turning it on for use. • ...

Food Safety 2021-02-23

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Never place cooked food on a plate that previously held ______ meat
You use this to check the temperature of your food
can occur when bacteria are spread from one food product to another
First step in food safety
Should be cooked to 165 degrees whole or ground
Wash your hands with warm water and ___________ for at least 20 seconds
Second step in food safety
Cook food to the right _________________
___________________ raw meats from other foods

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Use one _________________ for ready-to-eat foods and a separate one for raw meat
refrigerate food ____________________
Rinse the _________ of a canned good to prevent dust from falling in when you open it
____________ fresh fruits and vegetables water before eating
____________ marinates that have been used previously on raw meats
Food is safely cooked when it reaches a high enough _______________________temperature
Bacteria can be spread throughout the kitchen especially on a _____________________
People with weakened ________________ systems are more likely to get a food borne illness
Do not rely on ______________ to tell if something is cooked thoroughly
____________ all sauces or liquids before microwaving
disease causing agents that contaminate food

20 Clues: First step in food safety • Second step in food safety • refrigerate food ____________________ • Cook food to the right _________________ • disease causing agents that contaminate food • ___________________ raw meats from other foods • Should be cooked to 165 degrees whole or ground • You use this to check the temperature of your food • ...

Food Safety 2021-02-08

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the process of breaking down food by mechanical and enzymatic action in the alimentary canal into substances that can be used by the body.
a complex disease involving an excessive amount of body fat.
those elements on the earth and in foods that our bodies need to develop and function normally. Those essential for health include calcium, phosphorus, potassium, sodium, chloride, magnesium, iron, zinc, iodine, chromium, copper, fluoride, molybdenum, manganese, and selenium
a macronutrient that is essential to building muscle mass. It is commonly found in animal products, though is also present in other sources, such as nuts and legumes.
easily set on fire.
a unit of energy
these help your body grow and work the way it should. There are 13 essential and they are fat and water soluble.
the ability to sustain prolonged physical or mental effort.
a waxy substance found in your blood. Needed to build healthy cells, but high levels can increase your risk of heart disease.
a type of bacteria that's the most frequently reported cause of food-related illness in the United States. You can't see, smell, or taste it. Illness from these bacteria is officially called salmonellosis. It can cause an upset stomach, diarrhea, fever, and pain and cramping in your belly
the action or state of making or being made impure by polluting or poisoning.
Organic compounds that combine to form proteins. One of the building blocks of life.

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An eating disorder causing people to obsess about weight and what they eat; characterized by a distorted body image, with an unwarranted fear of being overweight.
a substance that provides nourishment essential for growth and the maintenance of life.
also known as roughage, is the part of plant-based foods (grains, fruits, vegetables, nuts, and beans) that the body can't break down. It passes through the body undigested, keeping your digestive system clean and healthy, easing bowel movements, and flushing cholesterol and harmful carcinogens out of the body.
a bone disease that occurs when the body loses too much bone, makes too little bone, or both. As a result, bones become weak and may break from a fall or, in serious cases, from sneezing or minor bumps.
the state of being in good health, especially as an actively pursued goal.
A serious eating disorder marked by binging, followed by methods to avoid weight gain. People with this condition binge eat. They then take steps to avoid weight gain. Most commonly, this means vomiting (purging). But it can also mean excessive exercising or fasting.
the condition of being physically fit and healthy.
One of the basic food groups, these are the sugars, starches and fibers found in fruits, grains, vegetables and milk products.
Normally lives in your intestines. Most strains are usually harmless. A few strains cause diarrhea/bloody diarrhea, vomiting and stomach pains and cramps. One strain can lead to kidney failure if not properly managed. Eating contaminated food is the most common way to get an E. coli infection.
Frequently consuming unusually large amounts of food in one sitting and feeling that eating behavior is out of control.
the passage of energy, particularly electrical or heat, through matter.
a diet that is popular for a time, similar to fads in fashion, without being a standard dietary recommendation, and often promising unreasonably fast weight loss or nonsensical health improvements.
things, especially foodstuffs, likely to decay or go bad quickly.
any of a range of psychological disorders characterized by abnormal or disturbed eating habits (such as anorexia nervosa).

26 Clues: a unit of energy • easily set on fire. • the condition of being physically fit and healthy. • the ability to sustain prolonged physical or mental effort. • a complex disease involving an excessive amount of body fat. • things, especially foodstuffs, likely to decay or go bad quickly. • the passage of energy, particularly electrical or heat, through matter. • ...

Electrical Safety 2021-09-08

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breaker - overcurrent protection device that automatically shuts off the current in a circuit if an overload occurs
- luminous electrical discharge (bright, electrical sparking) through the air that occurs when high voltages exist across a gap between conductors
- material in which an electrical current moves easily
- overcurrent protection device that has an internal part that melts and shuts off the current in a circuit if there is an overload
current - electrical current that passes through a part of the body
fault - loss of current from a circuit to a ground connection
- personal protective equipment (eye protection, hard hat, special clothing, etc.)
- movement of electrical charge
- physical electrical connection to the earth
- strength of an electrical current, measured in amperes
- measure of electrical force
- complete path for the flow of current
- material's ability to decrease or stop electrical current
wiring - permanent wiring installed in homes and other buildings
- amount of energy used each second, measured in watts
used to describe the rate of electrical output

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- joining electrical parts to assure a conductive path
- at ground potential (0 volts) because of a connection to ground
- material that does not conduct electricity easily
- Occupational Safety and Health Administration-Federal agency in the U.S. Department of Labor that establishes and enforces work-place safety and health regulations
person - someone who has received mandated training on the hazards and on the construction and operation of equipment involved in a task
- covering or barrier that separates you from live electrical parts
- shutting off the energy sources to circuits and equipment and depleting any stored energy
current - any current that is not in its intended path
- too much current in a circuit
gauge - wire size or diameter (technically, the cross-sectional area)
- cardiopulmonary resuscitation-emergency procedure that involves giving artificial breathing and heart massage to someone who is not breathing or does not have a pulse (requires special training)
- automatic opening (turning off) of a circuit by a GFCI or circuit breaker
- chance that injury or death will occur
- unit of measurement for electrical resistance
- unit used to measure current

31 Clues: - measure of electrical force • - unit used to measure current • - movement of electrical charge • - too much current in a circuit • - complete path for the flow of current • - chance that injury or death will occur • - physical electrical connection to the earth • used to describe the rate of electrical output • - unit of measurement for electrical resistance • ...

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

Safety Crossword 2021-08-20

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a form of _______ used to work with or fix machines
most _____ office-related injury
occurs before a person starts a new ____
check cords ______
pull from handle, not the drawer
should be designated to well-______ areas
________ with disabilities act
do not initiate or participate in _____ behaviors
no _____ should interfere with walkways
Most fire extinguishers are ____
turn down bell volume on _________
oversees infectious _____, STDs, vaccines, traveler's health and poison control
occupational _______ & health association
keep ____ level with elbows

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Use ____ and supplies that are ergonomically correct
Must be easy to locate in case of an emergency
You cannot collect worker's __________ if there is an accident report on file.
don't _____ over cords
when using a chain as a stepping stool, make sure the back is _______
must be marked with ______
take _____ in natural settings as much as possible
Can result in more _____ because you're not as aware and focused
stress is a build-up of _______
take _____ when trying to prevent CTS
____ your screen on a regular basis
The 3 P's are _____, practice, post

26 Clues: check cords ______ • don't _____ over cords • must be marked with ______ • keep ____ level with elbows • ________ with disabilities act • stress is a build-up of _______ • most _____ office-related injury • pull from handle, not the drawer • Most fire extinguishers are ____ • turn down bell volume on _________ • ____ your screen on a regular basis • ...

Safety Assignment 2021-08-22

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Is a tool to aid the caregiver in gathering in necessary information that needs to be relayed to another provider.
Catheter Associated Urinary Tract Infection.
Venous Thromboembolism/ Pulmonary Emboli.
Place ________ "Defective" label on malfunctioning equipment and return to BioMed for evaluation.
Record care provider notified, the specifics of information exchanged and the outcome of that communication.
Staff hears multiple _________ or alarms daily- call lights, bathroom pull cords, IV pumps, and more.
Is responsible for fall prevention!
_______ hygiene decreases the spread of germs!
Errors in _________ have been identified as the number one cause of medical errors that harm patients!
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.
Columbia Suicide Severity Rating Scale.
_______ be alert to every alarm.
Lead the list of healthcare associated conditions for patients, guests, and staff!
Not a HIPPA violation.
Center for Medicare/Medicaid Services.

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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 ______.
Is given by the physician; nursing witnesses the patient signature!
Surgical Site Infection.
Name and date of birth.
SCRMC uses a "Falling Leaves" sign, a ________ arm band, a _________ door magnet, and _________ non-skid socks to indicate a patient at risk for falls.
Are the last resort for medical healing or behavior control.
Nearly all hospital equipment has built-in alarms to alert users about malfunctions, misconnections, patient status and more.
Makes available to the public hospital ranking in comparison to national, state, or local score through medicare.gov under "Hospital Compare."
Central Line Associated Blood Stream Infection.
Healthcare Associated Infections.
ALARMS ARE _________ TO BE TURNED OFF.

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

Safety Module 2021-08-04

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requires 2 nurses to check dosage (I in PINCH)
when can alarms be turned off?
most preventable cause of hospital deaths
last resort for medical healing/ behavior control
scale used to assess patient's skin integrity
hearing the alarm, without "hearing" the alarm
perform foley care at least ___ per shift
what color arm band does a fall risk patient wear?
catheter associated urinary tract infection
What does B stand for in SBAR?

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Should not be used if patient has C.diff
technique used with central line dressing and tubing changes
how long does the nurse have to notify provider of critical values
Who is responsible for fall prevention?
Greatly decreases the spread of germs
if an infection occurs within 30 days post op, it is still considered this
components of a medication order includes: name, DOB, medication, dose, route, reason and ___
used in place of Q.D.
notifies nursing staff of critical lab values
patient's armband and medication should always be scanned where?
lead the list of healthcare associated conditions for patients, guests, and staff

21 Clues: used in place of Q.D. • when can alarms be turned off? • What does B stand for in SBAR? • Greatly decreases the spread of germs • Who is responsible for fall prevention? • Should not be used if patient has C.diff • most preventable cause of hospital deaths • perform foley care at least ___ per shift • catheter associated urinary tract infection • ...

Safety Terms 2021-09-29

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a hazard that occurs when the type of work, body positions and working conditions put a strain on the body
a drug that has the potential for addiction and abuse
how controlled substances are labeled and organized
an organism that lives on or in a host and causes harm to the host
disease-causing microorganism; any agent that causes disease
process of applying a preparation to the surface of living tissue to prevent infection
any source or situation of potential damage, harm or adverse health effects on something or someone under certain conditions at work
transmission from when an animal coughs, sneezes, or droplet-sized particles
any toxic substance that may pose a wide range of health hazards, such as irritation, sensitization, carcinogenicity and physical hazards such as flammability, corrosion & reactivity

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process of destroying microorganisms on nonliving objects
a risk to human health or the environment arising from biological work
removing dirt & organic matter such as feces, urine & blood
an organism that can be viewed under a microscope such as a bacteria or virus
transmission from contact with items contaminated with a patient's organisms
any disease that can be passed from animal to human
refers to any biological substance that poses a threat to the health of living organisms
the number one most protective barrier and preventative of cross contamination
a factor in the environment that can harm a body without necessarily touching it
Occupational Safety and Health Administration
personal protective equipment
transmission from contacting or touching an animal

21 Clues: personal protective equipment • Occupational Safety and Health Administration • transmission from contacting or touching an animal • any disease that can be passed from animal to human • how controlled substances are labeled and organized • a drug that has the potential for addiction and abuse • process of destroying microorganisms on nonliving objects • ...

Safety Terms 2021-09-29

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transmission from contacting or touching an animal
how controlled substances are labeled and organized
any disease that can be passed from animal to human
a risk to human health or the environment arising from biological work
removing dirt & organic matter such as feces, urine & blood
disease-causing microorganism; any agent that causes disease
any source or situation of potential damage, harm or adverse health effects on something or someone under certain conditions at work
an organism that can be viewed under a microscope such as a bacteria or virus
personal protective equipment
refers to any biological substance that poses a threat to the health of living organisms

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transmission from contact with items contaminated with a patient's organisms
a hazard that occurs when the type of work, body positions and working conditions put a strain on the body
the number one most protective barrier and preventative of cross contamination
an organism that lives on or in a host and causes harm to the host
Occupational Safety and Health Administration
process of destroying microorganisms on nonliving objects
a drug that has the potential for addiction and abuse
any toxic substance that may pose a wide range of health hazards, such as irritation, sensitization, carcinogenicity and physical hazards such as flammability, corrosion & reactivity
a factor in the environment that can harm a body without necessarily touching it
process of applying a preparation to the surface of living tissue to prevent infection

20 Clues: personal protective equipment • Occupational Safety and Health Administration • transmission from contacting or touching an animal • how controlled substances are labeled and organized • any disease that can be passed from animal to human • a drug that has the potential for addiction and abuse • process of destroying microorganisms on nonliving objects • ...

Safety Crossword:) 2021-10-04

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

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

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

Food Safety 2021-10-11

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inability to digest chemicals in food that leads to uncomfortable symptoms
heat or chemical that destroys pathogenic microorganisms to safe levels
anything that could cause harm to consumers. There are three general categories: physical, chemical and biological
a food that requires strict control of time and temperature to limit bacterial growth and/or toxin formation
food,acidity,temperature,time,oxygen,mositure
is the presence of substances in food that can be harmful to humans
removal of dirt or food residue
a food that has undergone temperature treatments, processing and/or packaging by a government-inspected facility
two or more cases of a similar illness that result from eating a common food
symptoms dictate that food handler can’t work with or around food
period of time sanitizer must be in contact with a surface to work properly
the range that is above 41°F and below 135°F where bacteria grows the fastest

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symptoms or diagnosis dictate that food handler can’t work in food establishment
when an allergen is unintentionally transferred from a food containing an allergen to a food that does not contain the allergen
temperature in the last place of the food to be heated
reduces the number of disease-causing microorganisms on equipment and utensils to acceptable public health levels
anything edible that people usually consume including water and ice
any surface touched by clean or dirty hands
is the transfer of a harmful substance from one food item to another, usually from raw to cooked or ready-to-eat food
a surface of equipment or a utensil with which food normally comes into contact or from which food may drain, drip or splash
an abnormal immune response to proteins in food
symptoms have cleared so food handler is approved to work
microorganisms that cause disease
foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten
illness caused by consumption of contaminated food
when food is left in the temperature danger zone for an extended period of time or does not reach its safe internal temperature
an instance of a person becoming ill from food; suspected or confirmed

27 Clues: removal of dirt or food residue • microorganisms that cause disease • any surface touched by clean or dirty hands • food,acidity,temperature,time,oxygen,mositure • an abnormal immune response to proteins in food • illness caused by consumption of contaminated food • temperature in the last place of the food to be heated • ...

safety assignment 2022-08-03

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Before any invasive procedure can be preformed the patient or guardian for the patient must give _______.
Hands should be washed with soap and water for at least _____ seconds.
All hospital patients are assessed for risk of falling on admission and reassessed every ______ hours.
What should you do if a patients ID band is incorrect?
When should an alarm be turned off?
culture of safety depends on two things: reliable documentation and good ______
what does the A in S-B-A-R stand for?
what does the B in S-B-A-R stand for?
in hospitals all patients are considered potentially infectious and require _____ precautions.
what does the I in HAI stand for?
A method of communicating patient info in hospitals is _____ signs.
A Morse fall risk score greater than 40 indicates _____ risk for a fall.

Down

What should always be checked before silencing an alarm?
A red-orange _____ label should be placed on malfunctioning equipment
_____ precautions are required when infectious organisms are transmitted from the respiratory tract into the air.
When a verbal or phone order or lab value is taken by the nurse, the nurse must ________ the info to verify that the info is correct.
Armbands are placed on the patient at admission. The presence of this is noted every_________.
Where should defective equipment be taken?
A physician's order for medical restraints must be obtained within ________ hours of placement.
Nursing students can or cannot take verbal orders?
An assessment tool used to predict the patient's risk for developing impaired skin
Patients at high risk for falls should be left alone in the bathroom? (yes/no)
A word formed by the initial letters of several words is an _____.
Acronym used for high alert medications
VRE is usually found where?
_____ restraints are used to prevent the patient from pulling out IV lines or climbing out of bed.
who is at the greatest risk for healthcare acquired pneumonia?

27 Clues: VRE is usually found where? • what does the I in HAI stand for? • When should an alarm be turned off? • what does the A in S-B-A-R stand for? • what does the B in S-B-A-R stand for? • Acronym used for high alert medications • Where should defective equipment be taken? • Nursing students can or cannot take verbal orders? • ...

E-safety 2016-12-08

Across

there is no known way to replicate it
unique characteristics of human beings
When a message undergoes encryption it becomes
makes the data meaningless
avoid the need to utilise so much computer time for each connection
legitimate-looking emails
log all incoming and outgoing traffic
internet is an _______ forum
junk email

Down

gathers data by monitoring key presses
gaining unauthorised access to a computer system
compares patterns of ‘ridges’ and ‘valleys'
uses short message service system of mobile phones to send out fake text messages
redirect the user to a fake website without their knowledge
software that can replicate/copy itself with the intention of deleting or corrupting files on a computer
found on a digital certificate
refers to any data concerning a living person who can be identified either from the data itself or from the data in conjunction with other information
voice mail message to trick the user into calling a telephone number
a small look-up table containing pairs of values
refers to safety when using the internet
allows data to be sent and received securely over the internet

21 Clues: junk email • legitimate-looking emails • makes the data meaningless • internet is an _______ forum • found on a digital certificate • there is no known way to replicate it • log all incoming and outgoing traffic • gathers data by monitoring key presses • unique characteristics of human beings • refers to safety when using the internet • ...

Food Safety 2016-10-06

Across

Knife used on bone.
Other than a fire extinguisher you can use this to help contain a fire.
Don´t leave food in the danger zone for more than ___ hours.
Knife used for cutting smaller food such as apples.
You should always cut ____ from yourself.
You should always wash surfaces before and after you use them to avoid __________.
Knife used for cutting through bone.
Knife that cuts bread.
You should wash your hands for a minimum of___ seconds.

Down

There are __ different knives.
An illness caused by spoilage of food by contamination.
Allergy to which causes the body to have a reaction to a substance or object making it hypersensitive.
Knife used to cut vegetables and fruits.
A poisoning that can be caused by uncooked poultry or eggs.
a key term in the Fight BAC Campaign explaining hygiene and sanitization.
The maximum temperature at which a fridge should be set at.
Knife used for slicing, chopping and dicing.
When you dice a tomato what is the shape?
Knife used on poultry and meats.
____ 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. • You should always cut ____ from yourself. • When you dice a tomato what is the shape? • Knife used for slicing, chopping and dicing. • ...

Kitchen Safety 2016-10-06

Across

to cut food into tiny pieces
to fold dough _____
wash the __________ before making food
use a cutting board when cutting _______
the american measurement is _____________
when different substances meet it is _________ _________
to heat food until it bubbles _______
wash the top of the ____ before opening
follow the _________
to mix food round and round

Down

wash your ________ before cooking
the Canadian measuring system ____
measurement of heat ____________
5 degrees to 60 degrees is the ___________ ___________
to beat food fast to put air in it ___________
prepare your ________ before you start to cook
to _____ butter until it is soft
don't use _____
put non cooked ____ on the bottom shelf to control e-coil
to keep food in the refrigerator until it gets cold _________

20 Clues: don't use _____ • to fold dough _____ • follow the _________ • to mix food round and round • to cut food into tiny pieces • measurement of heat ____________ • to _____ butter until it is soft • wash your ________ before cooking • the Canadian measuring system ____ • to heat food until it bubbles _______ • wash the __________ before making food • ...

Food Safety 2016-09-26

Across

Cook _____ until they are totally firm and not runny
Always keep raw meat on the ______ shelf of the fridge
We cover cuts on our hands to prevent _____ from getting in our food
Keep raw meat and other foods apart to prevent ___________
A food borne illness you can get from raw eggs
Use _________ to clean kitchen surfaces
Don't eat _________ poultry
A food borne illness you can get from undercooked meat

Down

If you have a cut on your hand, what should you wear when you work with food?
Use a separate ____________ for raw meats
Get rid of food if it smells ___
Use a ___________ to ensure that your food is cooked all the way
Never leave food in the danger zone for more than 2 _____
_____ your hands before handling food
When microwaving food, ensure that there are no _________
Throw away _______ food if it is broken, leaking, or swollen
What should you do to raw produce before you eat it?
A food borne illness that is specific to raw or undercooked pork
Never let foods _________ on the counter
Cooked chicken should look white inside, there should be no ____ left

20 Clues: Don't eat _________ poultry • Get rid of food if it smells ___ • _____ your hands before handling food • Use _________ to clean kitchen surfaces • Never let foods _________ on the counter • Use a separate ____________ for raw meats • A food borne illness you can get from raw eggs • Cook _____ until they are totally firm and not runny • ...

Kitchen Safety 2016-10-02

Across

before touching any food you should
what is it called to cut food into small squares
you should never
you should always cook food at the right
what can you get from eating raw meat
to shake flour through a sift or sieve
what is it called to cut food into the smallest pieces you can
what is it call to cook food in a a little bit of fat
what is the proper knife to cut large thin slices
what is the full name of pinch and
what is the proper knife to chop and mince food
what bacteria is in raw chicken products

Down

the temperature between 4 degrees and 60 degrees is called
never defrost food on
if you don't change or clean cutting board
what do you call it when you blend something into a paste
what should you do before unplugging kitchen tools
where should the meat be kept on in the fridge
when you leave food in a liquid for a period of time
always defrost food in the

20 Clues: you should never • never defrost food on • always defrost food in the • what is the full name of pinch and • before touching any food you should • what can you get from eating raw meat • to shake flour through a sift or sieve • you should always cook food at the right • what bacteria is in raw chicken products • if you don't change or clean cutting board • ...

Health & Safety 2018-01-31

Across

Record and?
Covers body waste and meds etc.
Legal obligation to do what you are told!
Who is responsible for creating risk assessments initially
We have a responsibility to service users, colleagues and the?
Adverse reaction people have to excess demands
So far as is reasonably
Gloves and aprons
- Steps to risk assessment
The identification of hazards and reduction of risk
An event that does not cause injury or damage
Mandatory
Something with the power to cause harm
On us as an i...............

Down

- Reporting of Injuries, Diseases and ? Occurrences
Something we are all responsible for
Our commitments to best practice
The governing body of H&S
If a risk assessment can be taken 2 ways
This person can enter your workplace without notice
Duty of care is a legal o.........
Safe system of work to follow
Something we are all responsible for
Who is responsible for your Health & Safety
Likelihood of the hazard causing harm

25 Clues: Mandatory • Record and? • Gloves and aprons • So far as is reasonably • The governing body of H&S • - Steps to risk assessment • On us as an i............... • Safe system of work to follow • Covers body waste and meds etc. • Our commitments to best practice • Duty of care is a legal o......... • Something we are all responsible for • Something we are all responsible for • ...

Kitchen Safety 2018-02-01

Across

Don't wear BLANK clothing
Keep your BLANK tied back
Wash BLANK with dishcloth
Wear BLANK when removing food from oven
Take off BLANK before cooking
BLANK away from your body
Use this to cut on
Have BLANK while cooking
Clean up all
Dispose of BLANK right away
Wear BLANK to avoid cuts

Down

Seperate meat and BLANK when cutting
Don't scrape BLANK across cutting board
Keep BLANK door closed
Wear this to protect your clothes
Unplug BLANK appliances after use
Wash hands after touching BLANK meat
Wear BLANK shoes
Be careful around BLANK suppliances
Don't BLANK in kitchen
BLANK into elbow if needed away from food
Wash hands with BLANK water
Face BLANK handle away from yourself while on stove

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

Kitchen Safety 2017-10-16

Across

Never ____ a cord out of the outlet/wall.
______ and drinking are two of the ways that poisons can enter the body.
Never use a ____ to get food out of a toaster.
If you ____ something, wipe it up right away.
Use an _______ to get hot pans out of an oven.
Always cut ___ from yourself.
Who do you call if someone is accidentally poisoned?
Do not run electric ____ under rugs.
Never _____ household cleaners together.
Always stand to the ____ when you open an oven.
If you have a rug in the kitchen, be sure it has a ______ back.
Another way to put out a grease fire is to put a ___ on it.

Down

Know the location of learn how to use a fire
Never use an electrical appliance if your hands are
Many _________ chemicals are poisonous.
When using a knife, always place food on a
A well-_______ room would have an open window an a fan on.
Never try to catch a knife, if it _______.
If misused,electricity can cause___, burns or death.
Baking soda or _____ can be used to put out a grease fire

20 Clues: Always cut ___ from yourself. • Do not run electric ____ under rugs. • Many _________ chemicals are poisonous. • Never _____ household cleaners together. • Never ____ a cord out of the outlet/wall. • When using a knife, always place food on a • Never try to catch a knife, if it _______. • Know the location of learn how to use a fire • ...

Kitchen Safety 2018-03-18

Across

Use ____ when taking hot dishes from the stove.
No _______ in the kitchen.
You should should keep your cooking station ____.
If you aren't sure how to cook something you should follow the ______.
Handle all _________ equipment with dry hands.
Raw eggs are a source of __________.
Turn _______ away from the front of the stove while cooking.
If you have long hair you should_____________.
Always use a cutting _____ to cut your foods on while cooking.
Turn the _____ off after use.

Down

You should wash your hands for __ seconds.
Do not leave your food _________ while cooking.
Clean Kitchen Spills ___________.
Always wash your hands before and after you cook and ___.
You should ______ all accidents that happened in the class to the teacher.
Learn to cut ____ from you when cutting food or peeling vegetables.
_____ objects and knives should be stored separately to prevent cuts.
When you are handing a knife to someone you give them the ______.
When tasting food, never put the tasting _____ back into the food.
You should ____ your vegetables before use.
Keep ___ foods above 140 degrees until serving time.

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_____________. • Use ____ when taking hot dishes from the stove. • ...

Mower safety 2018-03-15

Across

You wear this brightly coloured clothing so people can spot you
Always put this on when you have parked your mower
The brand of the orange mower at school
This could happen in the mower falls on you
This runs through the engine and helps keep it healthy
Always turn your engine ....... before you get off your mower
You need to be aware of these so you don't run anyone over
Must be inflated at the correct pressure
You need to do this check before you start your mower
You wear this so you don't get an eye injury
Adjust this to your height for safety
These could damage your blades or fly out and hit you
Riders are at risk of this when using a ride on mower
This could happen if you touch the engine after it has been running

Down

You wear this to protect your face from the sun
These can cause lacerations or amputations
You could get this if you do not wear a hat and sunscreen
Helps keep dust from getting into the engine
You could get this on a very hot day if you do not have a break to drink water and stay cool
This can happen if you don't drink enough on a hot day
The brand of the green mower at school
You wear this so you don;t inhale dust
You check this to make sure you have enough to do the job
This can happen in you drive a mower across steep surfaces
Your pants and shirt must have .......... legs and sleeves

25 Clues: Adjust this to your height for safety • The brand of the green mower at school • You wear this so you don;t inhale dust • The brand of the orange mower at school • Must be inflated at the correct pressure • These can cause lacerations or amputations • This could happen in the mower falls on you • Helps keep dust from getting into the engine • ...

Safety puzzle 2018-07-11

Across

Wash your hands with ______.
Never leave pets or anyone in a closed parked __________.
Fire alarm is a __________tone.
It's a fact that 70% of slips, trips and falls happen on ______ ground.
Never lift with your ______.
When sitting at a desk, your feet should be_______________.
The proper postion for the paper cutter arm when done is ____.
When in the sun for extended periods of time, make sure you use _________.
To avoid slips, trips and falls, always walk with your eyes focused ________.
Keep _____ indoor or provide them with plenty of shade and cool water.

Down

When sitting at your desk, always sit __ _________in your chair.
Clean up or report _________ immediately.
Always lift with your ______.
Never _______ when sitting at your desk.
What is the proper shoe attire in the warehouse?
Make sure to clean your desk at least once a _____ if not more.
When moving a cart you should ______ don't pull.
Wash your hands for at least _________ seconds.
The tornado is a ______________ tone.
Always _______ your hands when leaving the bathroom.

20 Clues: Wash your hands with ______. • Never lift with your ______. • Always lift with your ______. • Fire alarm is a __________tone. • The tornado is a ______________ tone. • Never _______ when sitting at your desk. • Clean up or report _________ immediately. • Wash your hands for at least _________ seconds. • What is the proper shoe attire in the warehouse? • ...

Safety first 2018-05-30

Across

støvler
unngå
ulykke
forholdsregler
skade
ansatte
dødsfall
forebygge
fare

Down

angå
beskyttende
vernebriller
forhåndsregel
streng
arbeidsforhold
sykdom
arbeidgiver
sikkerhet
hjelm
risiko

20 Clues: angå • fare • unngå • skade • hjelm • ulykke • streng • sykdom • risiko • støvler • ansatte • dødsfall • sikkerhet • forebygge • beskyttende • arbeidgiver • vernebriller • forhåndsregel • arbeidsforhold • forholdsregler

Kitchen Safety 2019-03-25

Across

tie up ________ before cooking
how many seconds should you wash your hands for
always use _______ when washing your hands
when placing or removing anything in the oven always use
emergency device for an allergic reaction
used to put out a stovetop fire
your fingers should be in a _______ position when cutting food
when having an allergic reaction watch for signs of ___________
if large _________ form on your burn you should seek medical assistance
to prevent contamination wear ________ when dealing with food if you have an open wound
name of temperature range bacteria grows the fastest
remove __________ before beginning to cook

Down

side of food facing down when cooking should be
covering burns and cuts prevents _______ from accessing the wound
after washing your hands turn off the tap using a ________
temperature of water to hold a burn under
for mild allergy symptoms give an over the counter _______
difficulty ______ is a sign of an anaphylactic reaction
blue to the sky orange to the _______
first step in hand washing
never leave an oven ________ while it's on

21 Clues: first step in hand washing • tie up ________ before cooking • used to put out a stovetop fire • blue to the sky orange to the _______ • temperature of water to hold a burn under • emergency device for an allergic reaction • always use _______ when washing your hands • never leave an oven ________ while it's on • remove __________ before beginning to cook • ...

Safety Crossword 2019-06-19

Across

_________ objects may pose a risk to employees under them.
(Acronym) An emergency procedure that combines chest compressions often with artificial ventilation
During an _____________ you should stay calm and find shelter under a desk or other sturdy furniture.
Substances, solids, liquids, or gases that can harm people, other living organisms, property, or the environment.
Identify and correct hazards in the facility before a near miss occurs, someone is injured, or property is damaged.
A danger or risk.
- Reducing the severity, seriousness, or painfulness of something.
Physical hurt or occupational illness
Meeting all the requirements of the law and policies.
Knowledge or perception of a situation or fact.

Down

Avoid turning or twisting your body while ________ or holding a heavy object.
The first and immediate assistance given to any person suffering from either a minor or serious illness or injury
Protects the head from injury
A state of complete physical, mental and social well-being.
Fitting a job to a person; Used to mitigate the risk of developing Musculoskeletal disorders.
The acronym for using a fire extinguisher.
Our top priority and everyone's responsibility.
(Acronym) a portable electronic device that automatically diagnoses the life-threatening cardiac arrhythmias of ventricular fibrillation and pulseless ventricular tachycardia.
___________ Safety Data Sheet.
Temporary blockage to obstruct movement
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) You should always wear the appropriate ____ for the task being performed.

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

Safety Crossword 2019-06-19

Across

A situation that poses an immediate risk to health, life, property, or environment.
Our top priority and everyone's responsibility.
A danger or risk.
Physical hurt or occupational illness
___________ Safety Data Sheet.
- Reducing the severity, seriousness, or painfulness of something.
The acronym for using a fire extinguisher.
Meeting all the requirements of the law and policies.
(Acronym) An emergency procedure that combines chest compressions often with artificial ventilation
_________ objects may pose a risk to employees under them.
Identify and correct hazards in the facility before a near miss occurs, someone is injured, or property is damaged.
A state of complete physical, mental and social well-being.

Down

(Acronym) You should always wear the appropriate ____ for the task being performed.
Fitting a job to a person; Used to mitigate the risk of developing Musculoskeletal disorders.
The first and immediate assistance given to any person suffering from either a minor or serious illness or injury
Protects the head from injury
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.
Temporary blockage to obstruct movement
When an incident was averted completely or resulted in negligible consequences, but under slightly different circumstances could have caused injury or damage.
Knowledge or perception of a situation or fact.
During an _____________ you should stay calm and find shelter under a desk or other sturdy furniture.
(Acronym) a portable electronic device that automatically diagnoses the life-threatening cardiac arrhythmias of ventricular fibrillation and pulseless ventricular tachycardia.

Safety Crossword 2019-06-19

Across

Avoid turning or twisting your body while ________ or holding a heavy object.
(Acronym) An emergency procedure that combines chest compressions often with artificial ventilation
During an _____________ you should stay calm and find shelter under a desk or other sturdy furniture.
Reducing the severity, seriousness, or painfulness of something.
Temporary blockage to obstruct movement
A danger or risk.
A situation that poses an immediate risk to health, life, property, or environment.
The acronym for using a fire extinguisher.
Our top priority and everyone's responsibility.
_________ objects may pose a risk to employees under them.
A state of complete physical, mental and social well-being.

Down

The first and immediate assistance given to any person suffering from either a minor or serious illness or injury
(Acronym) a portable electronic device that automatically diagnoses the life-threatening cardiac arrhythmias of ventricular fibrillation and pulseless ventricular tachycardia.
Meeting all the requirements of the law and policies.
Fitting a job to a person; Used to mitigate the risk of developing Musculoskeletal disorders.
Knowledge or perception of a situation or fact.
Physical hurt or occupational illness
Protects the head from injury.
Substances, solids, liquids, or gases that can harm people, other living organisms, property, or the environment.
___________ Safety Data Sheet.
(Acronym) You should always wear the appropriate ____ for the task being performed.

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

Kitchen Safety 2018-10-11

Across

Use this item to reach a higher self
Means a risk or danger.
_______ any jewelry like rings and necklace
Keep your area free of these.
The condition of being protected from or unlikely to cause danger, risk, or injury.
Do not microwave this item or plastic
To keep something from happening
Always keep this on your task
Also means untidy.
Always _____ and dry your hands thoroughly to keep them clean and dry, to avoid slips
Don't put this object into a toaster unless its unplugged.

Down

Having a _____ knife can cause you to cut yourself.
Only use equipment that is in good ________.
Use these to be safe with pots and pans.
An object that can catch on fire easily. Keep these away from heat sources.
If you ______ something clean it up right away.
Use them properly when plugging equipment in.
board Always cut food on this item.
Leaving an item _______ can lead to a catastrophic event.
Keep your knifes ______ to make it easier to use and less likely to cut yourself.
Always do this before and after using an appliance for chips, cracks and other items inside.

21 Clues: Also means untidy. • Means a risk or danger. • Keep your area free of these. • Always keep this on your task • To keep something from happening • Use this item to reach a higher self • board Always cut food on this item. • Do not microwave this item or plastic • Use these to be safe with pots and pans. • _______ any jewelry like rings and necklace • ...

Kitchen Safety 2018-10-16

Across

commonly being sick by food you can do this
make sure that your fridge is at this temperature
don't pull on this because it might shock you
you can get this by eating under cooked foods and other poisonous foods
wash them after cutting foods on them
how many people don't wash there hands properly
these should be turned while you are cooking
this is very important to know or you might get cut
what temperature can you get burnt by
they are the most common injures in the kitchen

Down

wash these seperatly
they are at a high risk when the get a foodborneillnesses
wash these because you don't know where they have been
what are we learning about
this is a type of uncooked food that you can get
clean you hands and pots and pans
do this before and throughout when you are cooking
you should be.... cleaning your appliances to keep them in good quality
typically this is how long you symptoms will last
if you spill something on the ground

20 Clues: wash these seperatly • what are we learning about • clean you hands and pots and pans • if you spill something on the ground • wash them after cutting foods on them • what temperature can you get burnt by • commonly being sick by food you can do this • these should be turned while you are cooking • don't pull on this because it might shock you • ...

Food safety 2018-11-20

Across

Illness / Illness caused by biological, chemical, or physical hazards
/ someone who observes to ensure fairness or prevent mistakes
/ Science & business of cultivating soil, growing crops, and raising livestock
Processing / Series of operations performed in making or treating a product
/ One celled microorganism. Some cause disease, some do not
contaminant / A substance released into the air or water by industrial plants
and yeast
/ Microorganisms that cause disease
Contaminate / Transfer of harmful microorganisms from one food to another by means of dirty hands, utensils or from raw food to cooked food
/ Free of visible dirt

Down

/ Heating a beverage or food(milk) to a specific temperature for a given time to kill microorganisms that cause food spoilage or disease
/ To make unclean by contact or mixture
/ the display of a motion picture
/ Poison
/ An organism that can vary greatly in size and structure and is classified as a plant, such as
/ A microscopic living organism
/ Practices that promote good health
/ Free of live microorganisms
/ Single-celled animals
/ An organism that grows, feeds & is sheltered on or in another organism but contributes nothing to its survival
/ A disease-causing agent that is the smallest type of life-form

21 Clues: / Poison • and yeast • / Free of visible dirt • / Single-celled animals • / Free of live microorganisms • / A microscopic living organism • / the display of a motion picture • / Microorganisms that cause disease • / Practices that promote good health • / To make unclean by contact or mixture • / One celled microorganism. Some cause disease, some do not • ...

Kitchen Safety 2018-11-18

Across

An immunological reaction.
An incident that happens unexpectedly, and unintentionally.
Any of the substances to make a particular dish.
Reaction ( like the side effects of drugs) to the chemicals in foods.
An injury caused by exposure to heat or flame.
A scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness.
dividing into pieces with a sharp-edged tool or object.
A method of cooking food such as meat in an open pan and using dry heat.
It is used to enhance the flavour of the food.
Cook (food) by dry heat without direct exposure to a flame.

Down

An act of combining two substances to form one substance or mass.
Illness caused by bacteria or other toxins in food.
An injury or wound using a knife.
The action of calculating something.
An instrument composed of a blade fixed into a handle.
Soaking a meat or fish in a sauce.
It is an act of preparing food.
It is place where you make food.
The process involves submerging a food in extremely hot oil
Preserve meat or fish

20 Clues: Preserve meat or fish • An immunological reaction. • It is an act of preparing food. • It is place where you make food. • An injury or wound using a knife. • Soaking a meat or fish in a sauce. • The action of calculating something. • An injury caused by exposure to heat or flame. • It is used to enhance the flavour of the food. • ...

Kitchen Safety 2018-10-06

Across

___ at the right temperature to prevent food from being under cooked
Use ___ thoroughly lift up bacteria (step 2)
Keep your food out of the ______ to stop bacteria from growing
___ up spills to keep kitchen clean
Do NOT treat ___ with butter
Turn off ___ using paper towel (step 6)
Keep a ______ in your kitchen at all time
___ rinse off the soap from your hands (step 4)
___ off dirt and bacteria with fingers (step 3)
Keep knifes ___
___ do NOT replace hand washing
___ hands with paper towel (step 5)

Down

Switch out ______ after preparing raw meat, eggs, etc.
___ hands frequently to prevent transferring bacteria to food
Keep ALL kitchen surfaces clear of ___ to prevent allergic reaction
___ hands and wrists (step 1)
______ is the best way to dry dishes
Close kitchen ___ to prevent head injury while cooking
______ after using the bathroom, smoking etc.
Keep ___ tied back
Never leave the ___ unattended

21 Clues: Keep knifes ___ • Keep ___ tied back • Do NOT treat ___ with butter • ___ hands and wrists (step 1) • Never leave the ___ unattended • ___ do NOT replace hand washing • ___ up spills to keep kitchen clean • ___ hands with paper towel (step 5) • ______ is the best way to dry dishes • Turn off ___ using paper towel (step 6) • Keep a ______ in your kitchen at all time • ...

Kitchen Safety 2018-10-06

Across

___ at the right temperature to prevent food from being under cooked
Use ___ thoroughly lift up bacteria (step 2)
Keep your food out of the ______ to stop bacteria from growing
___ up spills to keep kitchen clean
Do NOT treat ___ with butter
Turn off ___ using paper towel (step 6)
Keep a ______ in your kitchen at all time
___ rinse off the soap from your hands (step 4)
___ off dirt and bacteria with fingers (step 3)
Keep knifes ___
___ do NOT replace hand washing
___ hands with paper towel (step 5)

Down

Switch out ______ after preparing raw meat, eggs, etc.
___ hands frequently to prevent transferring bacteria to food
Keep ALL kitchen surfaces clear of ___ to prevent allergic reaction
___ hands and wrists (step 1)
______ is the best way to dry dishes
Close kitchen ___ to prevent head injury while cooking
______ after using the bathroom, smoking etc.
Keep ___ tied back
Never leave the ___ unattended

safety strong 2018-11-05

Across

confined
Type of glove that is cut resistant, this glove is also good for heat resistance.
What type of extinguishers do we have in the facility?
________ injuries are preventable!
Sort,straighten, sweep, ______, and sustain: 5S's of housekeeping
You must _____ all injuries within one hour.
The ______ _____ (2 words) describes the procedure to follow for working around the forklift
In regards to lock out tag out you should place _____ on all energy control devices.
Maximum _____one person can lift is 49 lbs.
Conforming to mandatory and voluntary regulations and standards is called__________?
Our fire extinguishers are checked how often?

Down

When you see a _______, you should fix it or communicate it.
Measurement used to measure sound levels
HECP: stands for _______ energy control procedure
Safety is _______(s) responsibility.
two strike rule describes the __________ process used for LOTO
_______ works
Study of workplace design to fit the employee for comfort, safety and efficiency
_________ is a location to go to in the event of a tornado.
shortened word for powered industrial truck

20 Clues: confined • _______ works • ________ injuries are preventable! • Safety is _______(s) responsibility. • Measurement used to measure sound levels • Maximum _____one person can lift is 49 lbs. • shortened word for powered industrial truck • You must _____ all injuries within one hour. • Our fire extinguishers are checked how often? • ...

Kitchen Safety 2018-10-03

Across

Cut ______ from your body
Use ______ instead of a dishtowel to pick up hot dishes or pots
______ is the best way to dry dishes
The first thing you should wash when washing dishes
A tool or dish used in kitchen
The second step to follow when washing dishes and a way of keeping dishwater clean by scraping and soaking dishes before hand
Keep a ______ in your kitchen at all times in case of a fire emergency
Used to slice bread
Leaving these in the sink can cause cuts

Down

Sticking a metal object in a ______ will cause electrocution
Reporting unsafe actions or conditions can help to prevent further ______
Do not treat with butter
Used to mice garlic, also used for smaller cutting tasks
The first step to follow when washing dishes
______ is very important to keeping your family healthy and if thoroughly cleaned, rinsed and dried, it can stop the spread of bacteria
Keep food out of the ______ to keep bacteria and food borne illness from spreading
Used to chop vegetables
A six step method that is required before, during and after cooking or preparing food to avoid the spread of bacteria
Turnoff ______ as soon as you're done with them
Follow and read the instructions and ingredients on your ______ to ensure that your dish will turn out right

20 Clues: Used to slice bread • Used to chop vegetables • Do not treat with butter • Cut ______ from your body • A tool or dish used in kitchen • ______ is the best way to dry dishes • Leaving these in the sink can cause cuts • The first step to follow when washing dishes • Turnoff ______ as soon as you're done with them • The first thing you should wash when washing dishes • ...

Kitchen safety 2019-10-06

Across

Beef from the hindquarters of a cow
An oven used for heating up food with electromagnetic radiation
The foods and substances that are used to make a meal
“a damaging immune response by the body to a substance”
What chickens produce
Bacteria travelling from one substance to another
“A bacterium commonly found in the intestines of humans and other animals, some strains of which can cause severe food poisoning.”
A cold compartment used for storing frozen foods at very low temperatures
What you use to put out a fat fire
A blade you should hold by the handle

Down

Medical device used for treatment to an allergic reaction
Keeping all your body parts healthy and clean means you have good ______
where you store knives
“the action or state of making or being made impure by polluting or poisoning.”
You shouldn’t leave foods in the _________ for more than 2 hours
type of Foodborne illness caused by eating raw or undercooked foods
Keep pathways free of ____
Milk, Cheese, Ice cream are all examples of ______ products
A hot flame that burns oxygen
I leave food to cool in the _____

20 Clues: What chickens produce • where you store knives • Keep pathways free of ____ • A hot flame that burns oxygen • I leave food to cool in the _____ • What you use to put out a fat fire • Beef from the hindquarters of a cow • A blade you should hold by the handle • Bacteria travelling from one substance to another • The foods and substances that are used to make a meal • ...

Kitchen Safety 2019-10-08

Across

to disinfect something
the process where bacteria or other microorganisms are transferred from one food to another.
to make food until safe to eat
measured in degrees
a device that is used during anaphylactic shock
when meat is still pink in the middle
should be done in the refrigerator
a serious allergic reaction that could cause death if not treated with epipen
used when putting out fat fires
grows rapidly in the danger zone

Down

an instrument used to measure the temperature of the middle of a piece of chicken, steak, etc.
the process of keeping your hands clean
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
illness caused by bacteria sometimes causing vomiting and diarrhea
the food borne illness that is caused by eating raw meat
after washing dishes they should be left to
containers, cutlery, and other materials used for cooking
should be done before working with food, when switching from working on one food to another, after using the toilet, etc
disinfect; make things clean and hygienic
keep foods away from each other to avoid cross-contamination

21 Clues: measured in degrees • to disinfect something • to make food until safe to eat • used when putting out fat fires • grows rapidly in the danger zone • should be done in the refrigerator • let food cool down after cooking it • when meat is still pink in the middle • the process of keeping your hands clean • disinfect; make things clean and hygienic • ...

Safety Quiz 2019-08-23

Across

an International Standard that specifies requirements for an occupational health and safety (OH&S) management system
is anything that have potential to bring harm to human, environment, properties and reputation
Hazard that have potential to cause injury or death to an employee
oxygen + ignition sources + fuel
a powered industrial truck used to lift and move materials over short distances
an unfortunate incident that happens unexpectedly and unintentionally, typically resulting in damage or injury
Layer that protect the earth from UV rays

Down

Use ____ when you are crossing the road
one of the compulsory PPE when you are working at height
contaminated rags, plastics, papers or filters
____ map is available at the nearest exit door
Only ___ person can approve permit to work
a pictorial symbol for a word or phrase that indicates the hazard properties of material
pictogram for eye damage
Fire extinguisher that can be used on Classes A, B and C fires
There are ____ section in Safety Data Sheet
You need to park your car in ______ position in Safran
22 April
Standardize
Name of Fire Marshal for Engineering Department

20 Clues: 22 April • Standardize • pictogram for eye damage • oxygen + ignition sources + fuel • Use ____ when you are crossing the road • Layer that protect the earth from UV rays • Only ___ person can approve permit to work • There are ____ section in Safety Data Sheet • contaminated rags, plastics, papers or filters • ____ map is available at the nearest exit door • ...

Food Safety 2019-10-04

Across

to make food until safe to eat
zone the temperature range (5 degrees to 60 degrees) that food should not be left out for more than four hours
should be done in the refridgerator
soda used when putting out fat fires
a device that is used during anaphylactic shock
grows rapidly in the danger zone
the process where bacteria or other microorganisms are transferred from one food to another.
when meat is still pink in the middle
containers, cutlery, and other materials used for cooking
let food cool down after cooking it
dry after washing dishes they should be left to

Down

to disinfect something
a serious allergic reaction that could cause death if not treated with epipen
poisoning illness caused by bacteria sometimes causing vomiting and diarrhea
keep foods away from each other to avoid cross-contamination
thermometer an instrument used to measure the temperature of the middle of a piece of chicken, steak, etc.
measured in degrees
the food borne illness that is caused by eating raw meat
should be done before working with food, when switching from working on one food to another, after using the toilet, etc
hygiene the process of keeping your hands clean
disinfect; make things clean and hygienic

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 2019-09-30

Across

A bacteria that is better with weak immune systems
The most common bacteria found in eggs
To mix food round and round
To soak food in a liquid before cooking it
Measurement of heat
To cook in the oven e.g cake, bread, ect
Food cooked to add a little fat
The foods used in a recipe
To add spices
Instructions on how to cook something
To cut or chop food as small as possible
To cook something until it bubbles fast and keeps bubbling

Down

A sickness obtainable by food
Part of a recipe telling you what to do
Electronic kitchen utensils
To shake flour through a sieve/sifter
A tool used in cooking
Uncooked
A bacteria found in water that produces a toxin
To chop food into tiny squares

20 Clues: Uncooked • To add spices • Measurement of heat • A tool used in cooking • The foods used in a recipe • Electronic kitchen utensils • To mix food round and round • A sickness obtainable by food • To chop food into tiny squares • Food cooked to add a little fat • To shake flour through a sieve/sifter • Instructions on how to cook something • The most common bacteria found in eggs • ...

Food Safety 2020-01-04

Across

Where to marinate and thaw foods
Something that is used to eat that must be cleaned after use
What kind of container to keep leftovers in
One way of making food safe to eat
Cook and chill have to do with the ____ of food
A kind of food that must be refrigerated within 2 hours
A place where certain foods must be separated
Multiplies quickest between 40 and 140 degrees Fahrenheit
Food safety rules help preserve the ____ of foods
Keep raw meats ____ from other foods
A food that must be kept away from other food when raw
A food-borne illness

Down

Should be kept at 0 degrees Fahrenheit or below
They are killed when your food is cooked at a high temperature
separate ____ for raw meat, poultry, seafood, eggs, and other foods
A heat source to help keep food warm
Follow ____ directions when microwaving
What happens when the bacteria of certain foods transfer
Something that can contaminate our food
Something that must be washed before use
What kind of thermometer you use to know when food is cooked
Food can be contaminated by ____ bacteria
When to wash surfaces and utensils
The minimum time to wash your hands for

24 Clues: A food-borne illness • Where to marinate and thaw foods • One way of making food safe to eat • When to wash surfaces and utensils • A heat source to help keep food warm • Keep raw meats ____ from other foods • Follow ____ directions when microwaving • Something that can contaminate our food • The minimum time to wash your hands for • Something that must be washed before use • ...

Safety First 2020-01-08

Across

sammas
söestunud
looma
kokku varisema
arhitekt
vältima
kahju
meistriteos
vangla
põlastama

Down

pilku heitma
ülerahvastatud
kamber
jõupingutus
katk
katastroof
varemed
vastikus
tuhk
varas

20 Clues: katk • tuhk • looma • kahju • varas • kamber • sammas • vangla • vältima • varemed • arhitekt • vastikus • söestunud • põlastama • katastroof • jõupingutus • meistriteos • pilku heitma • ülerahvastatud • kokku varisema

Food Safety 2023-05-08

Across

_________________ contamination means keeping “uninfected food” like cooked meat, away from food that may have a source of a foodborne illness (like raw meat or vegetables)
Has been grown without pesticides, hormones, antibiotics, or genetic engineering
This bacteria is associated with undercooked ground meat
This foodborne illness has a high mortality rate and is associated with improper canning.
This may be added to hamburger but not ground beef
Food should not remain in the temperature danger zone for more than ________hours
Provides the main texture in a casserole
Pregnant women need to be concerned with this type of food borne illness found in soft cheeses
Used for color, prevents burning in a casserole
Food that helps thicken a casserole
To decrease the amount of fat in ground beef you can ______________off the fat after cooking
Foods that are from animal sources, cooked grains products, cut up fruit or veggies, are __ foods meaning they are perishable or will spoil at room temperatures.
One of the 4 C’s - Examples include washing hands and counters
Label must have the name and address of this
Added to food for a specific reason: helps improve the shelf life, taste, nutrition, and appearance of foods
One of the 4 C’s - Keeping foods below 400F to slow the growth of bacteria

Down

One of the 4 C’s - What do you need to do to food to kill most foodborne pathogens
The _________ of a foodborne illness could be bacteria, a toxin, or a virus. Provides the right environment.
The Norwalk __________ is spread when personal hygiene is not followed
Storing food at the proper ________________ will help keep bacteria from growing
Food should not remain in the temperature danger zone of ________ to 140 degrees for more than 2 hours
Liquid that holds ingredients together in a casserole
If the food has eggs, milk, or peanuts, the label must have an _______________alert
Often added to improve the flavor of foods (added to fries)
By keeping this under two hours, you lessen the chance of large quantities of bacteria growing in perishable or risky foods.
On a food package must be listed from the most to the least by weight
For maximum freshness, ground beef should be used or frozen within 2 ___________of purchase.
Organic foods are grown without the use of this
Foodborne illness associated with cuts and skin irritations
Items which did not have to be tested to be added to foods - Generally Recognized As Safe
Salmonella is associated with _____eggs and undercooked poultry.

31 Clues: Food that helps thicken a casserole • Provides the main texture in a casserole • Label must have the name and address of this • Used for color, prevents burning in a casserole • Organic foods are grown without the use of this • This may be added to hamburger but not ground beef • Liquid that holds ingredients together in a casserole • ...

Workplace Safety 2023-05-12

Across

__________% is the percent amount that hand injuries are reduced by wearing gloves.
Percent of workers who are not wearing gloves at the time of the incident.
$6000 is the average ________ amount of a hand injury.
Average hours missed from work due to hand injuries (Number).
Common causes of hand injuries include: Sharps, Tools, ___________, Hot/Cold, Electricity, Chemicals, Biological, Vibration and Gravity.
________ reporting is important for ALL injury types.
Some _______ are irreplaceable.
____________ is important, always keep your work areas clean and clear of debris.
Work related deaths are 3 times more likely to happen annually than ________ fatalities.
A small hole in something such as the skin, caused by a sharp object.
It is important to ___________ all areas where hand injuries could happen to avoid injuries.
110,000 recorded________-time hand injuries occur each year.
_________ equipment and machinery before and after tasks.
___________ sharp tools so extra force is not needed to use them.

Down

Eye injuries result in 500 __________ admissions per year.
Always call a ___________ if you are not able to fix it yourself.
Always inspect your cut _________ gloves for wear and tear, replace as needed.
Always use the correct __________ for the job being done.
Inspect safety __________ before each use, replace if needed.
Where the CEIS team is located during CSAR updates.
Never wear gloves, jewelry or loose ___________ around moving machine parts.
The process of scraping or wearing away.
If it is too ________, ask for help.
Electricity is a great friend and a _________ enemy.
All injuries whether big or small should be reported to ________.
A deep cup or tear in the skin or flesh.
Nearly ______ Finger/Hand/Wrist injuries are avoidable.

27 Clues: Some _______ are irreplaceable. • If it is too ________, ask for help. • The process of scraping or wearing away. • A deep cup or tear in the skin or flesh. • Where the CEIS team is located during CSAR updates. • Electricity is a great friend and a _________ enemy. • ________ reporting is important for ALL injury types. • ...

SAFEty tools 2023-05-31

Across

__________ Concern
Ask __________ questions
Request a ________
_________ the team
B in SBAR
R in SBAR
Effective ________ every time
Read and __________ backs
A in SBAR
Go up the _______ of command

Down

No _________ zones
____________ hand-offs
Stop Think Act Review
Using _________ language
Ask _______
Give _________
_________ and Verify
Peer______ and Peer Coach
Focus on the _______
in SBAR

20 Clues: in SBAR • B in SBAR • R in SBAR • A in SBAR • Ask _______ • Give _________ • No _________ zones • __________ Concern • Request a ________ • _________ the team • _________ and Verify • Focus on the _______ • Stop Think Act Review • ____________ hand-offs • Ask __________ questions • Using _________ language • Peer______ and Peer Coach • Read and __________ backs • Go up the _______ of command • ...

Road safety 2023-06-18

Across

moving vehicle hits something and is damaged or destroyed.
A place where 2 or more roads meet
A supplemental device designed to protect a vehicles frame and/or body from collision damage.
a conveyance that transports people or objects
one's overall condition in life
any structure that makes progress difficult
action of stopping something from happening or arising
The point(s) or region on the line through a corner that touches the corner's inner radius.
a rate at which something happens
an unfortunate mishap

Down

an unusual or unexpected event or situation that attracts attention, interest, or disapproval
breaking of hard tissue such as bone
A traffic sign used to indicate a level railway crossing.
the act of assessing a person or situation or event
The round, straight-sided cavity in which the pistons move up and down. Typically made of cast iron and formed as a part of the block.
A junction where one street or road crosses another
a restraint used to slow or stop a vehicle
vehicles or pedestrians traveling in a particular locality
The rotational equivalent of force, measured in pound-feet.
An exterior camera that uses infrared technology to provide added visibility when driving in the dark.
alongside each other, facing in the same direction
a side road little traveled (as in the countryside)

22 Clues: an unfortunate mishap • one's overall condition in life • a rate at which something happens • A place where 2 or more roads meet • breaking of hard tissue such as bone • a restraint used to slow or stop a vehicle • any structure that makes progress difficult • a conveyance that transports people or objects • alongside each other, facing in the same direction • ...

Travel Safety 2023-06-19

Across

A type of single-stranded RNA involved in protein synthesis
Substances added to food to preserve flavour or enhance taste or appearance
Is a chemical that organisms need to live or grow and must be obtained through diet
The use of scientific techniques to improve or modify plants, animals and microorganisms
The item that transfers the pathogen to its host.
A widespread occurrence of an infectious disease in a community at a particular time
An area where a disease is regularly occurring is known as a _______
The process of taking in food
The study of what causes a disease
An infectious agent (germ) that causes disease or illness in a host.
Any organism that has a negative affect on another organism with which it has close contact
A very simple microorganism that infects cells and may cause disease.
Small single celled organisms

Down

The study of the factors affecting the health of populations
The passing of disease from an infected individual to unaffected individuals (can be direct or indirect)
A term for a number of diseases that affect memory, thinking, and even the abilities to perform daily activities
The process by which the information in a strand of DNA is copied into a new molecule of messenger RNA (mRNA)
The taking in of nutrients through cells
The process of removing an leftover waste
A substance that is used to stimulate the bodies immunity to a particular pathogen or disease
A type of illness transmitted through pathogenic microbes inhaled or breathed in from the air
Some common symptoms that can arise from this type of pathogen/disease include skin changes (e.g. lesions, itching, hair loss)
The process of breaking food down into nutrients
Illness caused by saliva or other bodily fluids from an infected person
Made up by a double stranded helix
The process by which a cell makes proteins using the genetic information carried in messenger RNA (mRNA)
Proteins that help speed up chemical reactions in our bodies
A sudden increase in numbers or a harmful organism that is causing people to become ill
A widespread occurrence of an infectious disease over a whole country or the world at a particular time

29 Clues: The process of taking in food • Small single celled organisms • Made up by a double stranded helix • The study of what causes a disease • The taking in of nutrients through cells • The process of removing an leftover waste • The process of breaking food down into nutrients • The item that transfers the pathogen to its host. • ...

Security Safety 2023-07-19

Across

Biological user authentication methods
Software used to prevent cyberattacks
Malicious web browser advertisements
Publishing private user information
Blocks fraudulent network traffic
Maliciously placed computer system infection
Attacker changes DNS server information
Intimidating and threatening electronic communication
Words used for account access

Down

Tracks user's keystrokes
Practice of protecting computer systems
Computer networks used for cyberattacks
Forceful hacker password guessing technique
Fraudulent solicitation through an email
More than two authentication techniques
Requires users to confirm identity
Tracks user's online behavior
Plans and implements security measures
Malicious click tricks
Use of fake website addresses

20 Clues: Malicious click tricks • Tracks user's keystrokes • Tracks user's online behavior • Use of fake website addresses • Words used for account access • Blocks fraudulent network traffic • Requires users to confirm identity • Publishing private user information • Malicious web browser advertisements • Software used to prevent cyberattacks • Biological user authentication methods • ...

Food Safety 2023-10-31

Across

Indicates the cost of the product per pound.
Food such as milk and cheese
A byproduct of chickens (not their meat)
Defines which animal the meat is from (beef, veal, pork, lamb).
Legend Shows the product is fit for consumption because it has passed required inspections
Don’t cross-contaminate
Date that indicates when a product will be of best flavor or quality
Cut Identifies the anatomical location.
The last date recommended for the use of the product while at peak quality
Food and Drug Administration

Down

What we call the meat from pigs or swine
Environmental Protection Agency
Refrigerate and freeze food properly
United States Department of Agriculture
Date that indicates when a product should be frozen to maintain peak quality
Food Safety and Inspection Service
Cut Identifies which part of the wholesale cut the meat comes from.
Cook foods to the proper temperatures
Wash hands, utensils, and surfaces often
Price Clearly labels the total price of the product.
Date that tells the store how long to display the product for sale for inventory management
Weight Indicates the exact weight of the product.
What we call the meat from cattle

23 Clues: Don’t cross-contaminate • Food such as milk and cheese • Food and Drug Administration • Environmental Protection Agency • What we call the meat from cattle • Food Safety and Inspection Service • Refrigerate and freeze food properly • Cook foods to the proper temperatures • United States Department of Agriculture • Cut Identifies the anatomical location. • ...

Health & Safety 2023-11-16

Across

Used by training team when training staff on a task
Lessens the risk of head injury.
Observation cards used to identify safe/unsafe acts/conditions
Necessary tools to do the job correctly
The first thing you are trained on
Mandatory when using your hands for a task
Helps everyone see you much better
Has the potential to cause injury
Needed for knowledge of the task
Keep alert for these when moving around
Makes the dream work
Mandatory uniform essentials in the DC
Helpful to move pallets
Identified by green bag always carried
We all try to remain in good _______

Down

Important in maintaining cleanliness
Go home safe to your _______
Behavioural Based ________
Should always be used when moving through the DC
We have champions trained in this
Frequent fun events for everyone in the DC
Based upon percentage of people trained
Situations identified as being unsafe
Leave the building immediately if you hear this alarm
Can happen when SOP is not followed correctly
The health and safety mascot for JD

26 Clues: Makes the dream work • Helpful to move pallets • Behavioural Based ________ • Go home safe to your _______ • Lessens the risk of head injury. • Needed for knowledge of the task • We have champions trained in this • Has the potential to cause injury • The first thing you are trained on • Helps everyone see you much better • The health and safety mascot for JD • ...

Woodworking safety 2023-11-30

Across

soovitud, ihaldatud
tegelema
proovima, üritama
saetera
kruvid
pöörlev
tähelepanu kõrvalejuhtimine
tulemus
naelad

Down

ahvatlus
terav
ohtlik
klambrid
liikuv
eelised
nüri
kiirelt
äralõiked
jäätmed, jäägid
puhtam

20 Clues: nüri • terav • ohtlik • liikuv • kruvid • puhtam • naelad • eelised • saetera • kiirelt • pöörlev • tulemus • ahvatlus • tegelema • klambrid • äralõiked • jäätmed, jäägid • proovima, üritama • soovitud, ihaldatud • tähelepanu kõrvalejuhtimine

Safety Crossword 2023-11-26

Across

uses a fire ring as a way to prevent the fire from spreading
an instance of being harmed
a period of sickness affecting the body or mind
the specific amount of medication that should be taken at once
a substance used for medical treatment
to breath in, sometimes associated with the misuse of drugs
it's important to wear tight-fitted ____ to avoid anything loose from catching on fire
a substance that can cause illness or death when taken
instructions given by a doctor to a specific person for a particular type of medication
a person that is qualified in a profession
personal protective equipment
a secondary, typically undesirable effect of a drug or medical treatment
it's important to keep a pail of water near ____ in order to discard when still hot
government rules that are meant to be beneficial for one's well-being
reading the ____ will ensure for a safe and proper use of household chemicals
when using medication or other substances they should be used ____ to be effective and not cause harm
an excessive and and dangerous of a drug can lead to an ____
being protected from danger, risk, and injury
it's important to keep a ____ on standby when working around fire or in the kitchen
to become ready for a handful of disasters
a result or effect of an action or condition

Down

the exchange of information
police officers, firefighters, paramedics, EMTs, rescuers, deputy sheriffs, and volunteer first responders are all considered what?
the center to get help when possibly poisoned
if ____ to a substance then your body will have a bad reaction
an unexpected incident sometimes resulting in injury
it's important to ____ dangerous situations
taking in a substance into the body by swallowing or absorbing it
the abbreviation for the Centers for Disease Control and Prevention
a qualified practitioner of medicine
an injury to the skin when caused by heat
to keep safe from harm and injury
checking connections are secure with machinery is important to prevent ___-____
to make remarks on things perceived that can help determine the safety of a situation
gas that is dangerous to inhale
a serious and often dangerous situation requiring immediate action
the action of dying or being dead
they grow large very quickly so it's important to slowly add wood so they don't become out of control
to prevent children from injuring themselves or doing damage
a physical or mental feature indicating a condition of a disease
a tool that helps with keeping you safe when in a moving vehicle
when in a situation that puts one in harm's way is...?
the impending persuasion that people put on others to convince them of buying into a decision

43 Clues: the exchange of information • an instance of being harmed • personal protective equipment • gas that is dangerous to inhale • to keep safe from harm and injury • the action of dying or being dead • a qualified practitioner of medicine • a substance used for medical treatment • an injury to the skin when caused by heat • a person that is qualified in a profession • ...

Electrical safety 2023-09-10

Across

pokrov
izolacija
koleno
lestev
poškodovan
klecniti
varnostno stikalo
zaščitni
varovalka
nezaščiten, izpostavljen
načrti
kratek stik
razbitine
staliti (se)
strela
odstraniti
ozemljitvena napaka
oseben
sledilnik toka
po nesreči ubit z električnim tokom

Down

les
rogelj (zob vtikača)
počen
razrahljan
smrtne žrtve
zavedaj se
zbran
žica
zdrs
tekočina
prevoden
pregledati
nezgoda
svetlobna nitka
lakiran
oprema
podaljšek
zaščitna očala
steklena vlakna
manjkajoč
ozemljen
bodi pozoren
nevarnost

43 Clues: les • žica • zdrs • počen • zbran • pokrov • koleno • lestev • oprema • načrti • strela • oseben • nezgoda • lakiran • klecniti • tekočina • prevoden • zaščitni • ozemljen • izolacija • varovalka • podaljšek • manjkajoč • razbitine • nevarnost • razrahljan • zavedaj se • poškodovan • pregledati • odstraniti • kratek stik • smrtne žrtve • bodi pozoren • staliti (se) • zaščitna očala • sledilnik toka • svetlobna nitka • steklena vlakna • varnostno stikalo • ...

Web Safety 2023-08-22

Across

deception, not real.
Exchanging inappropriate photos
Someone that bullies online
social media with ghost icon
Someone obtaining vital info, usually to steal money
Junk mail that tries to get money from you
Avoid posting ______ Information online
To send info from a computer to another computer
social media with camera icon
Malicious software
Online fraud that tricks victims into giving personal info
uploading to the web; can't be removed

Down

Self replicating software that exhausts computers memory
parents use parental _____ to block bad things for children
right to copy the information
______ message; DM
Software that blocks viruses
name user selects online
Program on computer
online _______ try to talk to children online
Security system that blocks threats from computer
Software on computers that collects info about you without your knowledge
copying information without giving credit
sending messages online
Secret code that gains access

25 Clues: ______ message; DM • Malicious software • Program on computer • deception, not real. • sending messages online • name user selects online • Someone that bullies online • Software that blocks viruses • social media with ghost icon • right to copy the information • social media with camera icon • Secret code that gains access • Exchanging inappropriate photos • ...

Web Safety 2023-08-22

Across

Exception to copyright infringement.
A network controller which connects devices and allows effective communication between these devices.
a piece of code that is capable of copying itself and typically has a detrimental effect, such as corrupting the system or destroying data.
collection of computers controlled by users other than their own to perform automated tasks over the internet.
is being aware of the nature of the possible threats that you could encounter whilst engaging in activity through the Internet.
A device which monitors network activities for attacks and produces reports to a management station.
is a security program designed to prevent, detect, search and remove viruses and other types of malware from computers, networks and other devices.
Granted legal right which gives the creator of an original work exclusive rights to reproduce, publish, sell or distribute his or her production.
Forwarding or distribution of a message which includes sexually explicit materials
Unauthorized reproduction or distribution of copyright materials.
Someone who is an expert at fixing and preparing computers, but they can also illegally gain access to other people's computers for their own profits.
Computer device which forwards data packets from one network to another.
Fraud which involves stealing personal information for financial gain through email.
Use of other peoples words, thoughts or ideas without crediting the source.
use of computers or other electronic device to purposely harm another person online.
“crime which occurs when someone's personal and financial information is stolen in order to impersonate him or her for financial gain?”
Security component which encrypts data and keeps it private within a public network.

Down

Ownership of any creative work or invention.
Method through which hackers can gain access to a computer.
An internet user, who uses sites, chat rooms, or other cyberspace to hurt people for sexual or abusive purposes.
is a form of social engineering and scam where attackers deceive people into revealing sensitive information or installing malware such as ransomware.
Software designed to protect computers from viruses.
an electronic device for storing and processing data, typically in binary form, according to instructions given to it in a variable program.
messages distributed by electronic means from one computer user to one or more recipients via a network.
software that enables a user to obtain covert information about another's computer activities by transmitting data covertly from their hard drive.
a secret word or phrase that must be used to gain admission to something.

26 Clues: Exception to copyright infringement. • Ownership of any creative work or invention. • Software designed to protect computers from viruses. • Method through which hackers can gain access to a computer. • Unauthorized reproduction or distribution of copyright materials. • Computer device which forwards data packets from one network to another. • ...

Safety Ed 2023-12-13

Across

Which states have an implied consent law
Driving is a _____ not a _____
What percent of deaths were in alcohol related crashes
This behavior threatens safety of others and is a moving violation
Talking on cell phone/Changing radio station
GDL
Driving test you take when you are 16
Always drive at a speed that is reasonable and proper/safe for existing conditions.
How long is your license taken away if it is revoked
Most common class of license for Minnesota drivers

Down

Shows who is responsible for the vehicle
If you change your name or address how long do you have to apply for a new drivers license
What is the significance of the way highways are numbered
What is insurance for a car called
What is the point system
Figuring out if you have at least 105 degree peripheral vision
License What needs to be renewed every 4 years if you are from Minnesota and after you turn 21
What percent do you need on the knowledge test to pass
How long is your license taken away if it is suspended
How often must license plates be renewed

20 Clues: GDL • What is the point system • Driving is a _____ not a _____ • What is insurance for a car called • Driving test you take when you are 16 • Shows who is responsible for the vehicle • Which states have an implied consent law • How often must license plates be renewed • Talking on cell phone/Changing radio station • Most common class of license for Minnesota drivers • ...

Fashion Safety 2024-02-07

Across

something you plug in an outlet
something you should never put in your mouth, skin or clothes
a set of commands to follow to prevent injuries
a possible dangerous situation
something used to unwrinkle fabric
something you should put in your bag to avoid distraction
something you should ALWAYS do after any project
an object used to avoid damage or injuries when cutting
something that is essential to preventing damages/injuries
a result of bunched up thread
something to put on unused scissors/stitch rippers
the proper way to place an unused iron

Down

something you should not have while sewing
an item to place unused pins/needles
a set of instructions and limitations to ensure maximum safety and success
a way for power to have further reach
a hazard possibly caused by loose cords/objects
an undivided focus to a task
something you should never put your hand on the side of when cutting
a place to store unused objects

20 Clues: an undivided focus to a task • a result of bunched up thread • a possible dangerous situation • something you plug in an outlet • a place to store unused objects • something used to unwrinkle fabric • an item to place unused pins/needles • a way for power to have further reach • the proper way to place an unused iron • something you should not have while sewing • ...

Medication Safety 2024-02-05

Across

When transferring medications to the sterile field, the scrub and RN both verbally verify the medication, strength, dose, and _______ date.
After receiving a verbal order you should immediately ____ it back.
All medications must be stored ______ in areas with limited access, including refrigerated areas, anesthesia carts, and emergency carts.
All bottles, bags, and vials should be kept in the OR until after the procedure is _________.
Complications of extravasation include intrabdominal _________ syndrome.
Rights of medication administration include right patient, medication, does, route, time, and _______.
Documentation of medication administration includes medication name, strength, total amount given, route, ordering provider, administering individual, and _____.
High alert medications should always be double checked with another ________ individual.
When medications are listed in preference cards, pick lists, and protocols, these may be considered standing orders, provided the organization defines them as ______ orders in policies and procedures and the requirements for standing orders are met.
A common antibiotic given pre-operatively.

Down

saline An example of a distension solution.
You should only procure meds for ____ patient at a time.
Occurs when fluid goes outside the intended operative cavity.
Medication assessment includes weight, current medications, and __________.
A person-based cause of medication errors.
Compounding should ideally be done by _________.
labels the medication container and any syringes with med name, dilution with dilutant, and _______.
A procedure that uses heated chemotherapy within the peritoneal cavity.
Similar _____ is one cause of medication errors.
A sterile _______ device is used to put medications on the sterile field.
You should not compound more than ____ medications.
An example of a high alert medication.

22 Clues: An example of a high alert medication. • A person-based cause of medication errors. • A common antibiotic given pre-operatively. • saline An example of a distension solution. • Compounding should ideally be done by _________. • Similar _____ is one cause of medication errors. • You should not compound more than ____ medications. • ...

Car Safety 2024-07-25

Across

Auto-injector used to deliver a dose of epinephrine in cases of severe allergic reactions.
Immediate medical assistance provided to an injured person before professional help arrives.
Lotion or cream applied to the skin to protect against the sun's ultraviolet rays.
Traumatic brain injury caused by a blow to the head.
Cut or tear in the skin that may require medical attention.
Marked part of a road where pedestrians have the right of way.
Operating a vehicle on roads or highways.
Location where people perform their job duties.
Act of raising or moving an object upwards.
Material things that can be seen and touched.
Device used to extinguish small fires by expelling chemicals.
Protective headgear worn during skiing or snowboarding.
Electrical discharge in the atmosphere during a thunderstorm.
Measures taken to ensure the safety and well-being of pets.
Outdoor area with equipment for children to play on.
Group of items wrapped or tied together for carrying.
Life-saving technique used in emergencies to manually preserve brain function.
Surface that is smooth and difficult to walk on without slipping.
Prescribed directions or regulations for behavior or action.
Neck injury due to forceful, rapid back-and-forth movement.
Protective headgear designed to protect the head from injury.
Structure or place that provides protection from the elements.
Skin condition caused by overexposure to the sun's ultraviolet rays.
Buoyant garment designed to help a person stay afloat in water.
Sign along the road providing information or warnings to drivers.
Set of straps and fittings by which a person is attached to something for support or restraint.

Down

Hotline providing information on poisoning and toxic substances.
Supportive device worn on the wrist to protect or immobilize it.
Orthodontic devices used to correct teeth alignment.
Activities involving physical exertion and skill with a competitive nature.
Colorless, odorless gas that can be harmful when inhaled.
Help or assistance provided to someone or something.
Action taken to keep someone or something safe from harm.
Items worn on the body for protection or decoration.
Buoyant garment designed to help a person stay afloat in water.
Strip of material used to cover and protect a wound.
Critical condition resulting from inadequate blood flow to the vital organs.
Protective eyewear designed to protect the eyes.
Tools or devices needed for a particular purpose or activity.
Obstacles or structures that prevent or restrict movement.
Practice or exercise to rehearse procedures for emergency situations.
Living organisms that typically have roots, stems, and leaves.
Action of breaking free from confinement or danger.
Safety device that automatically inflates during a collision.
Driving above the speed limit or too fast for road conditions.
Signal that warns of danger or an emergency situation.
Amount of space between two points.

47 Clues: Amount of space between two points. • Operating a vehicle on roads or highways. • Act of raising or moving an object upwards. • Material things that can be seen and touched. • Location where people perform their job duties. • Protective eyewear designed to protect the eyes. • Action of breaking free from confinement or danger. • ...

public safety 2024-08-08

Across

information used to support legal case
legal document allowing arrest or search
force weapon used by police
a person thought to be guilty of a crime
the process of questioning a suspect
officer who investigates crimes
scientific techniques used to solve crimes
the act of walking or driving around to maintain order
symbol worn by officers
what they call officer in the U.K.

Down

a person who sees an event.
state we live in
taking someone into custody
rules within the law
less lethal weapon with lightning
area or range of authority
written notice for minor legal offense
rules you must follow
restraints to secure wrists
Protect and serve

20 Clues: state we live in • Protect and serve • rules within the law • rules you must follow • symbol worn by officers • area or range of authority • a person who sees an event. • taking someone into custody • force weapon used by police • restraints to secure wrists • officer who investigates crimes • less lethal weapon with lightning • what they call officer in the U.K. • ...

Public Safety 2024-08-08

Across

A serious injury to a body.
Helping someone who is in cardiac arrest
The continuous observation of a place, person, or group.
Responder, The people who arrive first to arrive to an emergency.
Casualty Incident, Healthcare systems and full because of a large number of casualties in a short period of time.
Support, Services that are provided to people who are a victim of a crime.
A biological substance that presents a threat to public safety
Alert, Old person goes missing.
Destroying property with fire
Command System, The control of an emergency response team.
People who protect online networks from digital attacks.

Down

A device that uses electricity to restore the hearts normal rhythm.
Safety, The practice of ensuring safety in the workplace.
Health, The science of protecting a communities health.
Assessment, Identifying where the weak points are in your project.
Legislative process for dividing land into zones for the citizens.
Shooter, A person attempting to kill people in a confined space with a fire arm
Being ready to respond anytime.
alert, Child goes missing.
Assessment, Analyzing the possible issues that could negatively impact a project.

20 Clues: alert, Child goes missing. • A serious injury to a body. • Destroying property with fire • Being ready to respond anytime. • Alert, Old person goes missing. • Helping someone who is in cardiac arrest • Health, The science of protecting a communities health. • The continuous observation of a place, person, or group. • ...

Public Safety 2024-08-09

Across

The condition of being protected from harm
A potential source of danger
A device used to put out fires
A vehicle for transporting the sick or injured
A warning of a potential danger
To save someone from a dangerous situation
A security measure taken during an emergency
Officers responsible for maintaining public order and safety
To leave a place quickly to avoid danger
A practice of emergency procedures
Immediate care given to an injured person

Down

The movement of vehicles or people
A healthcare professional who provides emergency treatment
A rapid process that produces heat and light
Isolation to prevent the spread of disease
A device that signals danger or an emergency
A structure that blocks or impedes movement
A place giving temporary protection from danger
Protective headgear to prevent injuries
A loud noise-making device used to alert people

20 Clues: A potential source of danger • A device used to put out fires • A warning of a potential danger • The movement of vehicles or people • A practice of emergency procedures • Protective headgear to prevent injuries • To leave a place quickly to avoid danger • Immediate care given to an injured person • The condition of being protected from harm • ...

Personal Safety 2024-08-16

Across

Wear face ___ when there is a danger of splashing onto mucous membranes.
If blood splashes in the eyes or mucous membranes, flush affected area with running water for at least ___ minutes.
___ or Explosive hazards include: bunsen burners, oxygen, and chemicals that can cause burns or dismemberment.
If the sharps container is overflowing, the phlebotomist should leave the container alone and report this violation immediately to your ___.
1:100 dilution is ___.
Needles should be disposed of in ___ sharps containers only.
This type of hazard includes: wet floors and heavy lifting causing falls, sprains, and strains.
Treat ___ patient as if they have bloodborne pathogens.
___ reaction may be from latex sensitivity ranging from superficial dermatitis to anaphylaxis.
Never breka or shear ___.
Some ___ hazards to be aware of include: Biologic and Sharps.
___ hazards are infectious agents that cause bacterial, viral, fungal, or parasitic infections.
___ is responsible for identifying various hazards present in the workplace and creating rules and regulations to minimize exposure to such risks.
___ double glove. Wear gloves when collecting and handeling blood, bodily fluids, or tissue specimens.
___ precautions reduce the risk of droplet transmission of infectious agents. ___ transmission involves contact with the conjunctivae or mucous membranes of a susceptible person's nose or mouth with large particle droplets denerated from the source infected person. EX: sneezing/coughing/talking. strep/rubella/influenza A/pneumonia.
___ isolation is designed to reduce risk of transmission of microorganisms by direct or indirect contact. EX: skin to skin direct contact or contact with clothing/scaies/herpes..etc.

Down

If ___ to blood via a needlestick or any other potentiallly infectious material you should immediately wash the ___ area thouroughly with soap and running water. Use nonabrasive, antibacterial soap if possible.
___ precautions reduce the risk of airborne transmission of infectious agents. EX: N95 respirator/ special ventilation. tb/measles/chickenpox.
___ pathogens, one type of biohazard, are microorganisms, such as viruses or bacteria, that are carried in the blood and can cause disease. Examples include the hepatitis B virus (HBV) and the human immunodeficiency virus (HIV).
___ hazards are high-voltage equipment that can cause burns or electrical shock.
Congress's modification of OSHA's ___ Pathogens Standard outlined OSHA's requirement for employers to identify, evaluate, and implement safer medical devices.
___ hazards are preservatives and chemicals used in the laboratory and can create possible exposure to toxic, carcinogenic, or caustic substances.
Containers should be locked and ___ of when the fill level reaches 2/3 full, as indicated by the fill line outside the container.
___ hazards example: Needles, lancets, and broken glass can puncture, cut, and cause bloodborne pathogen exposure.
Use ___ gloves if there is a latex allergy.
Dispose of all needles and sharp objects in puncture-resistant containers without ___. ALWAYS activate safety mechanism.
Hepatitis B is a virus that affects the ___. HBV is the primary concern for many employees.
1:10 dilution is ___. Body fluid spills need to be disinfected with a 1:10 ratio solution.
Cough or sneeze into the bend of our ___. Then wash and sanitize the bend in your ___.

29 Clues: 1:100 dilution is ___. • Never breka or shear ___. • Use ___ gloves if there is a latex allergy. • Treat ___ patient as if they have bloodborne pathogens. • Needles should be disposed of in ___ sharps containers only. • Some ___ hazards to be aware of include: Biologic and Sharps. • Wear face ___ when there is a danger of splashing onto mucous membranes. • ...

safety workplace 2024-03-18

Across

When it’s very urgent
It is your ........ to work safely and report hazards
Never touch electrical appliances with wet ...
When you hurt yourself
The antonym of bottom
Something risky, dangerous
English translation: cavo
To avoid a serious shock, this should never be mixed with water
Things that should be followed in order to stay safe
You wear them on your eyes to protect them
Keeps you from inhaling dust and other harmful particles in the air

Down

The rate at which work is done or energy is transferred
A material that allows electric current to pass through it easily.
Essential items to treat minor injuries or provide temporary assistance: .... aid kit
Italian translation: plug
Someone who works closely with you on a day-today basis and makes sure you follow safety rules
Holes for electrical plug
You wear it on your head when on a building site
The flow of electric charge through a conductor
Hand protection needed when working with food, chemicals, etc.

20 Clues: When it’s very urgent • The antonym of bottom • When you hurt yourself • Italian translation: plug • Holes for electrical plug • English translation: cavo • Something risky, dangerous • You wear them on your eyes to protect them • Never touch electrical appliances with wet ... • The flow of electric charge through a conductor • You wear it on your head when on a building site • ...

Kitchen Safety 2024-02-13

Across

When handling hot pans be sure to use __________ holders.
Always make sure to have hair ____ back before cooking.
Always use ________ when cooking.
Do not add _____ to hot oil, as it will cause the oil to splatter and may cause burns.
A type of safety hazard that can be caused by sharp objects.
Tilt _____ of pots away from you so that steam will not burn your hands and face.
Do not use when extinguishing a grease fire.
Always check the inside of an _____ before turning it on.
Extinguish a _______ ____ with baking soda, salt, or a lid.
Always use a _______ ______ to cut your foods on while cooking.
________ can occur when something is on the floor that shouldn't be.
Always turn handles to the _____ while cooking on the stove top.
Make sure the oven mitt is not _____ or the heat will go through to your hand.
Measuring this is crucial when cooking meat.

Down

_________ objects and knives should be stored separately to prevent cuts.
Keep ______ away from liquids to prevent shocks and electrical fires.
Make sure matches are out by running water over them before you ______ them away.
________ on what you are doing at all times!
Always store _________ alone - away from any foods or consumables.
When tasting foods, never put the tasting ______ back into the food.
Keep _____ and paper away from heat sources such as the stove to prevent starting fires.
A type of food poisoning often linked to raw eggs and poultry.
Proper fitting _________ should be worn when cooking.
Handle all ____________ equipment with dry hands.
Always wash your ______ before cooking and if you touch something that has germs on it.
Clean up spills ____________ to prevent slipping.
Date indicating when a product may no longer be safe to consume.
Never unplug appliances when running or you may get _______.
Always use a separate cutting board for ____ _____.
_______ knives are dangerous because they require more pressure to cut foods.

30 Clues: Always use ________ when cooking. • ________ on what you are doing at all times! • Do not use when extinguishing a grease fire. • Measuring this is crucial when cooking meat. • Handle all ____________ equipment with dry hands. • Clean up spills ____________ to prevent slipping. • Always use a separate cutting board for ____ _____. • ...

Safety Crossword 2024-02-10

Across

The first name of the Design Lead
The name of this year's FIRST competition
Type of saw uses a long, thin saw blade
The meaning of the R in FIRST
The plastic or metal piece on the end of a shoelace
The last name of our main mentor and runner of the FabLab
The first name of the Software Lead
The name of the ring shaped game piece
The first name of the Tactical Lead
The first name of the Safety Lead

Down

The first name of the Mechanical Lead
Where the Storage Room and Medical Kit is located
Weekday Meetings Time (three words
The first name of the Electrical Lead
Our robot uses ______ drive
The name of our team mascot
The first name of the Media Lead
_____ toed boots
The first name of the FabLab Lead
The sponsor on a poster in the robotics room
The last two numbers of our team id (as one number/in letters/two words)
The first name of the Business Lead

22 Clues: _____ toed boots • Our robot uses ______ drive • The name of our team mascot • The meaning of the R in FIRST • The first name of the Media Lead • The first name of the Design Lead • The first name of the FabLab Lead • The first name of the Safety Lead • Weekday Meetings Time (three words • The first name of the Software Lead • The first name of the Tactical Lead • ...

Kitchen safety 2024-06-06

Across

always_____your knife to the teacher
always store fresh food in a refrigerator to prevent___
avoid cross________as much as possible
wear an_____to keep yourself clean well cooking
always use baking soda for a_____fire
never leave food or for more than___hours
please keep the_____of the pot over the stove
always wash your dishes in_____water
always____others when you have a hot pot
make sure to properly cook____to avoid salmonella
between 40-140F is the danger___
only___food with flour after it has been fully cooked
always treat_____carefully and rinse under cold water

Down

use a meat_________to check temperatures in your food
a dull knife is more dangerous than a_____knife
always know where the fire extinguisher is
be careful of___floors
never keep________cups
always______machines when not in use
never leave anything______unattended at a stove
ensure you cook your food properly to avoid_____illness
never leave a_____in a unattended sink
immediately_____spills
use____to pick up hot foods from a pan
be careful when boiling water because of_____
be careful when cleaning_____
always wash your hands when your done with raw____
use____to pick up hot objects
always___ away from yourself

29 Clues: be careful of___floors • never keep________cups • immediately_____spills • always___ away from yourself • be careful when cleaning_____ • use____to pick up hot objects • between 40-140F is the danger___ • always_____your knife to the teacher • always______machines when not in use • always wash your dishes in_____water • always use baking soda for a_____fire • ...

Kitchen Safety 2024-06-06

Across

Never leave ______ in the sink
____ your hands whenever you touch new things
Always check the __________ date when using materials or food
Don´t plug in __________ appliances when your hands are wet
Put your food in the ______ and cover it to cool it properly
_____________ is when bacteria´s transferred to other foods
Food _________ can occur when eating with bacteria
When you have a knife in your hand, walk with the handle __
Raw meat should _____ touch fruits
If you have an open wound on your hand make sure to use gloves while cooking
When cooking turn the handle of the pot to the _____
Don´t ___ around if your clothes catch fire
Never put metal in a _______
Don´t touch your ____ continuously while cooking

Down

Never let ____ near hot equipment in the kitchen
Use a _________ cutting board when cutting raw meats
Always wear an _____ when cooking something that could be messy
Pour ______ soda instead of water when trying to cool a fire
_____ the stove regularly to avoid possible fires from the oil
In the kitchen you should always have a ____________
Never leave the _______ unsupervised
Always use oven _____ when taking something hot out the oven
Make sure to ____ your vegetables and fruit before using it
Don´t unplug electrical appliances by tugging on the ____
Pull the oven door all the way ____ when checking how the food looks
If a pot is on fire cover it with a ___
Always wear ______ toe shoes when working in the kitchen
Use a ___________ when checking your foods temperature
Keep your hair ____ if long enough to get in the way
____ near a stove whenever using it

30 Clues: Never put metal in a _______ • Never leave ______ in the sink • Raw meat should _____ touch fruits • ____ near a stove whenever using it • Never leave the _______ unsupervised • If a pot is on fire cover it with a ___ • Don´t ___ around if your clothes catch fire • ____ your hands whenever you touch new things • Never let ____ near hot equipment in the kitchen • ...

Safety Assignment 2024-08-30

Across

If you smell this, don't light any fires
Helpful when pouring
The number of prongs on a test tube clamp
With 18 across, liquid measurer
One would think it's for a camera
A pair of these keeps a type of "cap" safe
This holder won't melt, so it's perfect for holding things that are
____ tube, a student's least favorite day in class
Tiratation?
Used to put out fires, or keep you warm
Shape of most test tubes

Down

Discovered cesium, the fire-making piece of equipment is named for him
From one angle it's very much a U
A graduated cylinder's big brother
Tweezers
These have a strong parallel in keeping a chemical out in a popular sport
Carries gas from the nozzle to a burner
Use this when one drop just isn't enough
Woah! Thats hot!
Where one would put used and clean test tubes after a lab

20 Clues: Tweezers • Tiratation? • Woah! Thats hot! • Helpful when pouring • Shape of most test tubes • With 18 across, liquid measurer • From one angle it's very much a U • One would think it's for a camera • A graduated cylinder's big brother • Carries gas from the nozzle to a burner • Used to put out fires, or keep you warm • If you smell this, don't light any fires • ...

Safety puzzle 2024-09-05

Across

no loose objects
do what you are told
the opposite of not making stupid choices
are mandatory
are optional
PPE
you can trip and get hurt
don't wear
it moves up and down and rotates in place
is the only tool the can be used from in to out

Down

is the only sander with a guard
Can't let the metal plate touch the bit
wear
can get caught and hurt you
faster version of walking
a word for messing around
is an option for painting
moves in a circular motion and moves to the left
long hair must be
moves in a oval shape

20 Clues: PPE • wear • don't wear • are optional • are mandatory • no loose objects • long hair must be • do what you are told • moves in a oval shape • faster version of walking • a word for messing around • is an option for painting • you can trip and get hurt • can get caught and hurt you • is the only sander with a guard • Can't let the metal plate touch the bit • ...

Electrical Safety 2024-05-04

Across

avoid __________ power outlets.
child proof your _______.
unplug equipment ______.
electrical safety ______ is the process of educating someone on how to work on or near electricity.
GFCI outlets near water sources.
space _______ is one of the most common causes of house fires.
_________ inspect cords and cables.
____ warning labels or signs near dangerous areas.
electrical professionals are often called __________.

Down

investigate __________ lights.
large ___________ should not be plugged into an extension cord.
extension cords can ________ and cause fires when used improperly.
replace _______ cords.
_____ install and tidy electrical cords.
keep electrical devices or equipment away from _____.
electrical ______ can be deadly.
instead of fixing issues ________ hire a professional.
practicing electrical safety helps you avoid electrical _____.
is the color coding for the ground wire in electrical systems.
extinguisher is suitable for electrical fires.

20 Clues: replace _______ cords. • unplug equipment ______. • child proof your _______. • investigate __________ lights. • avoid __________ power outlets. • GFCI outlets near water sources. • electrical ______ can be deadly. • _________ inspect cords and cables. • _____ install and tidy electrical cords. • extinguisher is suitable for electrical fires. • ...

Food Safety 2024-09-25

Across

to make impure
to maintain cleaniness
the spreading of harmful bacteria from one food to another
is discomfort anywhere in your belly region — between your ribs and your pelvis.
foods that spoil easily
a symptom that decreases your muscles’ ability to perform over time.
illnesses cause by unsafe food
a sensation of spinning around and losing one's balance
a type of fungus that causes food spoilage
unappealing dried up white areas on food caused by improper packaging before freezing
a bacteria commonly found in the intestines of humans and other animals, some strains of which can cause severe food poisoning

Down

an organism that lives in or on an organism of another species (its host) and benefits by deriving nutrients at the other's expense
any of a group of spore-producing organisms feeding on organic matter
a condition where you have loose and watery stools more than three times in one day
a feeling of sickness with an inclination to vomit
type of bacteria that when ingested causes grape like rashes on the skin
the temperature in which bacteria grows faster
microscopic living organisms
a genus of bacteria that can cause diarrheal illness in humans
Norovirus is a group of viruses that causes severe vomiting and diarrhea

20 Clues: to make impure • to maintain cleaniness • foods that spoil easily • microscopic living organisms • illnesses cause by unsafe food • a type of fungus that causes food spoilage • the temperature in which bacteria grows faster • a feeling of sickness with an inclination to vomit • a sensation of spinning around and losing one's balance • ...

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