safety Crossword Puzzles

Food Safety 2015-03-03

Across

you must be cautious of what you use because some people have these
fruit suffering from decay
must be taught to you before you begin cooking
can make you very sick
you must use this when you get hurt
helps you to prevent getting sick
you do this too your food
you use this to keep your food cool
what you must do when you spill something
must give to use if someone has a bad allergic reaction
you must do this to your hands

Down

rod-shaped bacteria
you must (blank) after using utensils
you must walk instead
a type of illness from uncooked foods
without this you will be disorganized
something that grows on foods and dishware
something you need to cook
the time you must put food away within
instructions that should be followed
you can get salmonella from this

21 Clues: rod-shaped bacteria • you must walk instead • can make you very sick • you do this too your food • fruit suffering from decay • something you need to cook • you must do this to your hands • you can get salmonella from this • helps you to prevent getting sick • you must use this when you get hurt • you use this to keep your food cool • instructions that should be followed • ...

Kitchen Safety 2015-03-04

Across

accident happens when the floor is wet
do this before and after cooking
ingredients are stirred and mixed in these
pin rolls out pastry and cookie dough
happens when things are left unattended
keeps clothes clean
happen when you are not paying attention to what you're doing
this keeps heat inside pots
used to operate things like the oven and toaster
fire use baking soda or salt to extinguish this type of fire
do this to keep your hair away from your food
used to cut your food

Down

this will almost guarantee an accident
an electric kitchen utensil
used to bake things in
the correct direction to cut from
accident happens when food gets too hot
knife used to slice bread and bagels
cups used to measure dry or wet ingredients
used to whip egg whites and whipping cream
board protects the counter when chopping

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

Kitchen Safety 2015-09-28

Across

Only use oven mitts if they are:
Clean up spills to prevent:
Clean cuts with water and:
Always use sharp knives to cut things or you will ___ yourself
Secure cutting boards with a ______ mat to prevent movement
Always follow the:
Don't put a _____ under water unless it can be seen easily
When helping someone with a minor wound, wear disposable:
Never leave the stove unattended in case this happens:
When using a fire extinguisher aim for the____ of the fire

Down

Turn stove off when not in use to prevent:
Do not _____ on counters
Use proper _________ techniques
Be _____ of others moving around you
Carefully _______ a burn to protect the skin
When using the stove top make sure you are using the correct:
Place _____ over the cut and apply pressure to stop the bleeding
Do not run these in or around the kitchen sink
Never put ___ on a burn
Never ___ a fire, it will just spread

20 Clues: Always follow the: • Never put ___ on a burn • Do not _____ on counters • Clean cuts with water and: • Clean up spills to prevent: • Use proper _________ techniques • Only use oven mitts if they are: • Be _____ of others moving around you • Never ___ a fire, it will just spread • Turn stove off when not in use to prevent: • Carefully _______ a burn to protect the skin • ...

food safety 2015-09-29

Across

the opposite of an illness
everything is nice and tidy
unwanted pollution
illness caused by under cooked or contaminated meat
the most effective way to wash away bacteria
______ to proper temperatures
its another word for thawing
theirs a 2 parts of a fridge on that keeps things cold and one that keeps things ____
make sure you _____ off the cutting board
wipe those dishes _____

Down

something that is used to tell if it is hot or cold
rinse all those germs off
something used to slice, dice, chop etc. on
a machine for making sure your dished are nice and clean
supplies you with nutrition
throwing something away
keeping certain foods away from one another
making sure food is stored at high temperatures
the condition of being protected
there is 5000 aprox. of theses on your hands
helps kills bacteria

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

Online Safety 2015-11-17

Across

The name a user selects to be identified on a computer, on a network, or in an online gaming forum.
Crime in which someone obtains the vital information(ie credit card, social security number, bank account info) of someone, usually to steal money.
To upload information to the Web.
Rules or manners for interacting courteously with others online (such as not typing a message in all capital letters, which is equivalent to shouting).
A program that lets you find, see, and hear material on web pages.
A security system usually made up of hardware and software used to block hackers, viruses, and other malicious threats to your computer.
specific features or software that allow parents to manage the online activities of children.
To send information from your computer to another computer.
A scam that involves sending a fraudulent e-mail soliciting credit card, social security, or other personal information from an unsuspecting user.
A secret word or number that must be used to gain access to an online service or to modify software, such as a parental control.

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Software products that allow parents to monitor or track the websites or e-mail messages that a child visits or reads.
A tracking feature of Internet browsers that shows all the recent websites visited.
Allows you to block certain types of content from being displayed.
A form of malicious code that displays unsolicited advertising on your computer.
An electronic mail message sent from one computer or mobile device to another computer or mobile device.
A program, or set of instructions, that runs on a computer.
malicious software or code, which includes any harmful code—trojans, worms, spyware, adware, etc.—designed to damage the computer or collect information.
To copy a file from one computer system to another via the internet (usually your computer or mobile device).
Software that attempts to block malicious programs/code/software (called viruses or malware) from harming your computer.
A piece of information about your visit to a website that some websites record automatically on your computer.
A wide variety of software installed on people’s computers, collects info about you without your knowledge and sends it to whoever wrote the program.
A self-replicating program that typically arrives through e-mail or downloads and multiplies on the hard drive, quickly exhausting the computer’s memory.
Any unsolicited e-mail, or junk mail. Internet service Providers, e-mail software, and other software can help block some, but not all, spam.

23 Clues: To upload information to the Web. • A program, or set of instructions, that runs on a computer. • To send information from your computer to another computer. • Allows you to block certain types of content from being displayed. • A program that lets you find, see, and hear material on web pages. • ...

Food Safety 2015-10-06

Across

a tool used to mix our foods
to be cooked too much
a green tree like vegetable
a board used to cut meats and veggies
things that happen to you when eating bad food
gloves to keep the heat away
a utensil used for cutting
to cook too much
type of beef

Down

utensil used to measure out liquids or foods
melting frozen goods
type of poultry
a type of grain we eat with meat or veggies
meat that is uncooked
to freeze goods
when cooking a burner thats hot
a chemical liquid that helps to wash our hands
meat that is frozen
type of bacteria
the process of heating food

20 Clues: type of beef • type of poultry • to freeze goods • type of bacteria • to cook too much • meat that is frozen • melting frozen goods • to be cooked too much • meat that is uncooked • a utensil used for cutting • a green tree like vegetable • the process of heating food • a tool used to mix our foods • gloves to keep the heat away • when cooking a burner thats hot • ...

Safety Day 2015-10-07

Across

These cannot be stood on end.
These are worn on the feet when in the warehouse.
Another word for the separation of items kept and discarded
Avoiding an accident
Something in a first aid kit for swelling or pain.
This needs done to your work area before the end of your shift.
Fork trucks are not allowed in this shelving area.
This must be done when a fire occurs in the building.
This is used with a safety belt when operating a lift truck.
One must seek this type of attention when hurt on the job.
Teaching others make 5S a habit & adhere to standards.
This cannot be done in front of fire emergency exits.

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Polishing something will help do this to the item.
Term used when establishing standards and guidelines.
Arranging of essential items in order for easy access.
These are worn when doing battery maintenance.
One item that is found in a hazmat spill kit.
Used when coming out of aisles and high traffic areas.
This can be used to safely cross over the conveyor.
This needs to be watched when driving lift trucks.

20 Clues: Avoiding an accident • These cannot be stood on end. • One item that is found in a hazmat spill kit. • These are worn when doing battery maintenance. • These are worn on the feet when in the warehouse. • Polishing something will help do this to the item. • Something in a first aid kit for swelling or pain. • Fork trucks are not allowed in this shelving area. • ...

Water Safety 2015-10-08

Across

This type of dive is best when depth is questionable
Swimming/diving while under the _______of drugs or alcohol is high risk
Be sure to stay ______________ and drinks water or non-caffeinated beverages
individuals trained to save people from drowning
Dive into water that is _____________your own height in depth
Whenever possible, minimize your _________ to stay safe!
Cord A _______ __________ injury will change your life. Loss of fine motor skills is debilitating
Enroll children in swimming and water safety ____________
an abbreviated term for a lifejacket or a Personal Floating Device

Down

Pool ______________ should be stored out of reach of children as they are poisonous
Learn the correct _____________ for diving
Children under _____ years old should wear a lifejacket
A condition that occurs when you are in water for an extended period of time and you lose core body heat
Check the water ____________ before diving in
All backyard pools must have a __________ with a self-closing gate
You should always swim with a __________
aid kit Be sure to have this kit available near a pool or body of water
Encourage the use of ____________ when outside to protect your skin
When swimming in the ocean, be aware of __________ and currents and watch for shifting weather patterns
Play _____ ______ is important. Avoid horseplay.

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

Kitchen safety 2014-10-01

Across

Close all
Make sure, after cooking, to
It takes only bacteria to make you sick
The average cutting board has two hundred percent more than your toilet seat?
Make sure too put all away properly
Make sure to focus on kitchen
knives Most cut related injuries are caused by
Put materials away

Down

and slips Are caused by unattended spills
Nearly Seventy five percent of burn injuries in children are
Make sure to Up messes
Make sure all machines are turned when leaving
Be careful when carrying
This can be caused by improper use of equipment
Put all knives before leaving
Make sure everything is out of reach from
This is a result of unattended equipment
Before leaving, make sure your area is
send nearly one hundred thousand people a year to the emergency room
Kitchen fires kill an average of four hundred and eighty people per

20 Clues: Close all • Put materials away • Be careful when carrying • Make sure to Up messes • Make sure, after cooking, to • Make sure to focus on kitchen • Put all knives before leaving • Make sure too put all away properly • Before leaving, make sure your area is • This is a result of unattended equipment • and slips Are caused by unattended spills • ...

Kitchen Safety 2014-09-29

Across

don't store chemicals in ______ containers
while trying to reach things on high shelf's you should use a ______ step stool
wear non ______ shoes
you should always keep your cooking area ______
______ must be worn to help prevent hand burs
you should tie ______ your hair
you must always keep your ______ on what you're doing
don't let _______ around an open oven door
______ and water don't mix
the stove should never be left ______
store heavy or bulky items on a ______ shelf so you can reach them easily
always lift lids on pots ______ from your face
never use a ______ to hold a pot

Down

the ______ should always be turned off once you're done with it
to prevent knife cuts you should use a drawer ______
the right ______ for the right job
always make sure your kitchen is ______ free
you should __________ wipe up any spills
don't wear ______ clothing
clean all ______ after use
you should always use ______ sanitizers
don't ______ knifes or other sharp utensils in a sink,clean immediately

22 Clues: wear non ______ shoes • don't wear ______ clothing • clean all ______ after use • ______ and water don't mix • you should tie ______ your hair • never use a ______ to hold a pot • the right ______ for the right job • the stove should never be left ______ • you should always use ______ sanitizers • you should __________ wipe up any spills • ...

Food Safety 2014-09-29

Across

At this temperature bacteria starts to die
___________ Contains edible mould .
Bacteria _________ at freezing point.
Some ______ of food poisining are diarrhea,nausea, fever & vomiting
Oxygen, Warmth, Food, Moisture, and time are the 5 conditions bacteria needs to _______.
Never put chemicals in food ___________.
The tinest bit of food can cause an ___________.
Cook,clean,chill, and seperate are the four aspects to_____
The area between 4-60 degrees is called the ____________.
Allergies are most likely to affect babies because of their underdevolped _________ system.
Food should not be more than 2 _______ in the danger zone.

Down

Cut away __________ spots on food , because they can contain bacteria.
Never defrost food at room temperature because ________ will multiply.
Always ______ surfaces when finished with preparing food
Bacteria spreads through _________________.
__________ is found in eggs & Chicken.
Incase of an alergic reation , use an ___________.
Food intolerance is a reaction to __________ in food.
The most common micro organism is _________.
Keep food refridgerated at ______ degrees celsus or less.

20 Clues: ___________ Contains edible mould . • Bacteria _________ at freezing point. • __________ is found in eggs & Chicken. • Never put chemicals in food ___________. • At this temperature bacteria starts to die • Bacteria spreads through _________________. • The most common micro organism is _________. • The tinest bit of food can cause an ___________. • ...

KITCHEN SAFETY 2014-09-29

Across

Is attracted to dangling items
Very important while cooking foods, if it is forgotten, a fire can be produced
Do not cram plugs on this
An example of a natural cleaner for used kitchen work stations
Using items this way will be quick and will allow safety for you and people near you
This should never be put in any other container, other than it's own
The lack of oxygen will ______ a fire
Anything ______ needs to be cleaned up as soon as possible
Will catch on fire when microwaved
Shelves that are high should be approached by using a _____ chair
"Better to be ____ than sorry"

Down

This type of knife will cause more injuries than other knives
Will increase speed while searching for something
Greatly lessens the chance of slipping
Even though a bottle is _____, the inside substance can be easily mistaken
A location at home where accidents are over seen
While having this feeling, it can blind you from being concentrated and your safety
Always double _____ for any problems in kitchenware that can seriously hurt someone
Sharp objects put in _____ are very dangerous, someone unaware can be cut
These will protect your arms in case of oil splatters
The worst way to get a burn
Seeks people who are not paying attention (or enough) to their electric heater
Do not turn an oven, microwave or toaster _____ when there is a fire

23 Clues: Do not cram plugs on this • The worst way to get a burn • Is attracted to dangling items • "Better to be ____ than sorry" • Will catch on fire when microwaved • The lack of oxygen will ______ a fire • Greatly lessens the chance of slipping • A location at home where accidents are over seen • Will increase speed while searching for something • ...

Food Safety 2014-09-26

Across

Naseau, diarrhea and vommiting are common ________ of food born illness.
A campaign that educates the public on food safety.
Can be transferred through coughing, sneezing and food.
Food born illness caused by ingestion of dangerous types of bacteria.
A common type of food poisoning caused by eggs and poultry.
Somewhere that contamination comes from. Ex. food handler, equipment, surfaces.
When food is kept at 4 degrees Celsius or below.
The type of PH. that bacteria requires in order to grow.
Use this to check the internal temperature of food, such as meat and poultry.
A substance often used in sanitation procedures.
It is concerning because it is difficult to see or smell but can cause severe food poisoning.
The temperature at which bacteria multiplies at a rapid pace

Down

A reaction to the chemicals in food.
The most apparent type of micro-organism.
When bacteria from one food is transferred to another food.
A way to not only slow down bacterial growth, but to actually start to kill bacteria.
This is done particularly in order to avoid cross contamination.
Do this for at least 30 seconds with soap before preparing food.
Focus on sanitizing to keep food from being contaminated by micro-organisms.
A reaction to the protein in food.
A type of micro-organism that can be used in fermentation processes.

21 Clues: A reaction to the protein in food. • A reaction to the chemicals in food. • The most apparent type of micro-organism. • When food is kept at 4 degrees Celsius or below. • A substance often used in sanitation procedures. • A campaign that educates the public on food safety. • Can be transferred through coughing, sneezing and food. • ...

Kitchen Safety 2014-10-01

Across

tie back all
what is one thing your cooking area must be?
a sharp object used for cutting
when cooking always use the right
what you use when you strain your food
always wear closed
make sure you have a few people to ______ the dishes
something you must do before cooking
when baking food you put it into the

Down

something you mix with
roll back all
another word for mess
what is the most important thing that has to be clean
if someone has an allergy you should be
the proper cleaning liquid
make sure that you clean up all
before cooking you should always _____ your food
another word for equipment
before cooking remove all
something you cook in

20 Clues: tie back all • roll back all • always wear closed • another word for mess • something you cook in • something you mix with • before cooking remove all • the proper cleaning liquid • another word for equipment • a sharp object used for cutting • make sure that you clean up all • when cooking always use the right • something you must do before cooking • ...

Kitchen safety 2014-10-03

Across

pots and pans can cause ___ while on the burner
keep ___ in a high place away from children
make sure stove burners are ___ when not in use
Keep a ___ on all cabinets with chemicals in it
Keep ___ in a safe place away from children
always wear ___ clothing while cooking
keep ___ numbers handy at all times
Never leave ___ unattended while cooking it because it may cause a fire
handle ___ properly and with care

Down

Be cautious of ___ edges
Do not touch ___ on an appliance
Do not leave ___ unattended because they can get out of control and make a fire
clean up ___ immediately because they can be a tripping hazard
keep floors ___ so it does not become a tripping hazard
be cautious of frayed wires because they can ___ you
use ___ boxes instead of extension cords
keep cleaning supplies/chemicals ___ from foods or liquids
never stick a ___ in the toaster
be cautious of ___ wires because they can cause electrical fires
hot ___ can also cause burns

20 Clues: Be cautious of ___ edges • hot ___ can also cause burns • Do not touch ___ on an appliance • never stick a ___ in the toaster • handle ___ properly and with care • keep ___ numbers handy at all times • always wear ___ clothing while cooking • use ___ boxes instead of extension cords • keep ___ in a high place away from children • Keep ___ in a safe place away from children • ...

Lab Safety 2014-09-17

Across

What would you search on the mayo intranet to locate a Safety Data Sheet (SDS) for a chemical you work with in the lab.
The "A" in PASS stands for what
Hazards signage with pictograms. ____sign on outside of laboratory door. Hint: Color
Sharps should be properly disposed in a ____ bin.
____ would be the number to call for the following emergencies: medical or non-medical, chemical or radioactive material spill, security event, fire or to request at Safety Data Sheet. Hint: Spell out the number
First designated meeting location for code red. Hilton ___ floor, east hallway
Standard _____ means all patients and lab speicmens should be handled as if they were infectious and capable of transmitting disease.
During this warning you should move to a shelter away from windows.
Adhering to policies and procedures, report patient/ visitor events and unsafe conditions, notify supervisor of opportuniites for improvement etc are all ways of improving _____safety.
The proper disposal of chemical, biological, radioactive, sharps, trash and recycling waste can be found in the ____ recipe binder.
An unanticipated, unplanned, unscheduled, undesired occurrence that causes or has the potential for causing personal injury.
The "R" in CLEAR stands for what
DLMP safety suggestions, Mayo Safety Suggestion/Concern, contact supervisor, Employee Incidient Report Form, call 911 in Emergency. These would all be examples of how to report a _____ concern.
Using tongs, forcepts or broom/dustpan and disposing in green glass container or red sharps container would all be proper ways of disposing broken ____.
Use this form to report an event that has occured.

Down

Code One
The Mayo ___ management web page describes proper disposal of wastes generated in the lab.
Chemical Purge button for chemical spill is located near _____.
The "C" in RACE stands for what
In the event of a _____ spill, use eyewash/shower, use checmical spill kit if available, evacuate if necessary, call 911, activate chemical air purge button, submit Employee Incident Report.
Fire pull stations are located near building ____.
For a needle stick or body fluid exporsure you should call _____ health.
The "E" in EPP stands for what
Fire extinguishers are located near the red ____.
_____ washing is the most important thing you can do to reduce the risk of healthcare-acquired infections and promot infections control.
Code Red
Code ____ means mass casualities
Second designated meeting location for code red. Northwest ___ Lobby.
Code _____ means multiple casualities
The Red and Blue emergency response sign is located above clean ____.

30 Clues: Code One • Code Red • The "E" in EPP stands for what • The "C" in RACE stands for what • The "A" in PASS stands for what • Code ____ means mass casualities • The "R" in CLEAR stands for what • Code _____ means multiple casualities • Sharps should be properly disposed in a ____ bin. • Fire extinguishers are located near the red ____. • ...

Lab Safety 2014-09-17

Across

Code One
The "A" in PASS stands for what
Assemble appropriate PPE, wipe up excess fluid with paper towel, dispose of paper towel in red bin, spray surface with oxivir and wipe clean. This would be an example of how to clean up a _____ blood or body fluid spill.
The Red and Blue emergency response sign is located above clean ____.
The proper disposal of chemical, biological, radioactive, sharps, trash and recycling waste can be found in the ____ recipe binder.
In the event of a _____ spill, use eyewash/shower, use checmical spill kit if available, evacuate if necessary, call 911, activate chemical air purge button, submit Employee Incident Report.
The "C" in RACE stands for what
Second designated meeting location for code red. Northwest ___ Lobby.
The "R" in CLEAR stands for what
Hazards signage with pictograms. ____sign on outside of laboratory door. Hint: Color
The Emergency ______Plan is kept in a red three ring binder located near the fire evacuation backpack.
Sharps should be properly disposed in a ____ bin.
Fire pull stations are located near building ____.
During this warning you should move to a shelter away from windows.
An unanticipated, unplanned, unscheduled, undesired occurrence that causes or has the potential for causing personal injury.
Adhering to policies and procedures, report patient/ visitor events and unsafe conditions, notify supervisor of opportuniites for improvement etc are all ways of improving _____safety.
Fire extinguishers are located near the red ____.
_____ washing is the most important thing you can do to reduce the risk of healthcare-acquired infections and promot infections control.
An evacuation map can be found in the _____ or in the employee elevator lobby.
First designated meeting location for code red. Hilton ___ floor, east hallway

Down

What would you search on the mayo intranet to locate a Safety Data Sheet (SDS) for a chemical you work with in the lab.
Where are all of the fire evacuation items kept?
The Mayo ___ management web page describes proper disposal of wastes generated in the lab.
Code Red
____ would be the number to call for the following emergencies: medical or non-medical, chemical or radioactive material spill, security event, fire or to request at Safety Data Sheet. Hint: Spell out the number
The "E" in EPP stands for what
Code ____ means mass casualities
Standard _____ means all patients and lab speicmens should be handled as if they were infectious and capable of transmitting disease.
For a needle stick or body fluid exporsure you should call _____ health.
Chemical Purge button for chemical spill is located near _____.
Code _____ means multiple casualities
Using tongs, forcepts or broom/dustpan and disposing in green glass container or red sharps container would all be proper ways of disposing broken ____.
Use this form to report an event that has occured.
DLMP safety suggestions, Mayo Safety Suggestion/Concern, contact supervisor, Employee Incidient Report Form, call 911 in Emergency. These would all be examples of how to report a _____ concern.

34 Clues: Code One • Code Red • The "E" in EPP stands for what • The "A" in PASS stands for what • The "C" in RACE stands for what • Code ____ means mass casualities • The "R" in CLEAR stands for what • Code _____ means multiple casualities • Where are all of the fire evacuation items kept? • Sharps should be properly disposed in a ____ bin. • ...

Food Safety 2014-09-24

Across

When someone has reaction to food after eating,touching, or breathing it.
Often used to scrap the sides of a bowl.
Bacteria hibernates in this zone.
Helps bread rise.
A type of bacteria that lives in your intestines and in the intestines of animals.
The transfer of bacteria from a contaminated food or source to a previously non-contaminated food.
To make something free from dirt, infection, disease, etc. by cleaning it.
Can pass easily by sneezing or coughing on someone.
What you do to keep yourself and your surroundings clean.

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Often used to strain pasta.
The most obvious micro-organism.
Something that is used to make a food/Product.
Appear round and form in group-like clusters.
Often used to fry veggies.
Needs water, food, oxygen, temperature(warmth), time, moisture and correct pH to grow and multiply rapidly.
Type of cheese that has edible mould in it.
A bacteria found in soil, water, and some animals, including poultry and cattle.
Often used to toss salad.
A simple and useful device that is used for doing tasks in a person's home and especially in the kitchen.
Often used to make pasta.

20 Clues: Helps bread rise. • Often used to toss salad. • Often used to make pasta. • Often used to fry veggies. • Often used to strain pasta. • The most obvious micro-organism. • Bacteria hibernates in this zone. • Often used to scrap the sides of a bowl. • Type of cheese that has edible mould in it. • Appear round and form in group-like clusters. • ...

Kitchen Safety 2014-09-24

Across

You could get this kind of burn if not careful when cooking with pots.
Do not leave electrical cords on this.
Wear these on your feet.
A knife can do this to you if you're not careful.
Sweep up immediately.
Use a lid on this when you are cooking.
You can get cut from these.
When handling hot pots use these so you don't get burned.

Down

Do not plug many cords in use an ______.
Use this while putting in and taking out foods from the oven.
Do not store chemicals in this.
If you don't have a knife block use this.
Never forget to turn this off.
Do not plug in electric cords with these or dry glass items.
Always use one when cutting food like steak.
Do this to your shoes so you don't slip on them.
Store knives in these.
Do not store these with food.
Wear long-sleeved shirts so this doesn't jump onto your skin and burn you.
Always keep your cooking area clean from this.

20 Clues: Sweep up immediately. • Store knives in these. • Wear these on your feet. • You can get cut from these. • Do not store these with food. • Never forget to turn this off. • Do not store chemicals in this. • Do not leave electrical cords on this. • Use a lid on this when you are cooking. • Do not plug many cords in use an ______. • If you don't have a knife block use this. • ...

Safety 2015 2015-12-08

Across

Hepatitis B and Hepatitis C affects this body organ.
When choosing eye protection, your most important concern is
how many emergency showers/ eyewash stations are located at Athena
ABC rated fire extinguishers shouldn’t be used on what type of fires
This is not a route of entry for a chemical exposure.
A continuous and unobstructed path of exist travel from any point within a workplace of safety is the definition of
Quest Diagnostics has a comprehensive biological exposure protection program including a training and tactics you can use to reduce your risk of exposure. This program is called
How many floor maps are locate d on the Athena floor
What is the best defense against fire
this injury is the most common form of Bloodborne pathogen exposure
Electrical fires would require extinguishers appropriate for which type of fires
A biological exposure includes contact with blood and other potentially infectious material (OPIM) except
This is not a GHS label “signal word”.

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The new standardized version of the Material Safety Data is known as
A needle stick with a contaminated needle, a cut from a tube of patients’ blood and a splash of blood in your mouth is all examples of
Flammable liquids, gases and greases are designated as fires of
this requires getting 3 shots in 6 months
Treating all blood and body fluids as though they were infectious is referred to as
To reduce the risk of lifting injury, quest diagnostics provides you with safe lifting and tools like carts and dollies.
A risk factor contributing to ergonomic injuries is
Microorganisms in the blood which can cause diseases such as Aids and Hepatitis.
Lab coats, gloves and face shields are used as what kind of protection
Devices that help eliminate exposure risk and include items like biological safety cabinets, sharps containers and safety needles are considered
The National Fire Prevention Association has defined how many types of fire
This is not categorized as a global harmonization system (GHS) physical hazard class.
The unique name or number used for a hazardous chemical.

26 Clues: What is the best defense against fire • This is not a GHS label “signal word”. • this requires getting 3 shots in 6 months • A risk factor contributing to ergonomic injuries is • Hepatitis B and Hepatitis C affects this body organ. • How many floor maps are locate d on the Athena floor • This is not a route of entry for a chemical exposure. • ...

Store Safety 2016-02-09

Across

If you suspect this is happening find management and tell them Chuck is calling
Don't climb the shelves use this
The maximum carry out weight
Can make the floor slippery
The number of Fire extinguishers we have
#1 way to prevent the spread of germs
Dangerous storm that causes us to congregate in the bathroom
Customers can't use our dog wash if their dog has these
Be careful taking out bags in the winter or you could
Where we go to look up fun new safety updates
How many first aid kits do we have

Down

The report we fill out if a customer is injured in our store
Don't be afraid to tell a manager if you get an
Playing ball in the dog wash can cause this
These happen when you don't fallow safety precautions.
Informational book that tell you what to do if chemicals are ingested.
Keep your animals nails clipped or you might get a
Taking care of an injured person
Broken wood pallets sometimes do this if you don't carry it carefully
Leaving pallets in the middle of the floor is
Being this can prevent most accidents
Use your legs not your back
When the rug bubbles up it causes people to
The paper cutter is this
Prevents customers from stealing our purses
When an animal feels scared they can possibly do this

26 Clues: The paper cutter is this • Can make the floor slippery • Use your legs not your back • The maximum carry out weight • Don't climb the shelves use this • Taking care of an injured person • How many first aid kits do we have • Being this can prevent most accidents • #1 way to prevent the spread of germs • The number of Fire extinguishers we have • ...

Kitchen Safety 2016-03-04

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Wear an _____ to keep your clothes clean in the kitchen
Never drop _____ into soapy water
Healthy food and recipes can aid in giving you good ______
Be sure to cook food thoroughly to avoid ____________
Do not wear ______ fitting clothes in the kitchen
Keep your ____ tied back when you're in the kitchen
What's the most common accident in the kitchen
A food-borne illness that you get from raw eggs
An appliance that you cook/bake things in
What should you always keep in the bottom of your fridge
Wash your _____ before and after you start cooking
Prevent the spread of ________ in the kitchen
What do you use to track cooking/baking time
Keep your ______ away from the sharp end of the knife
Always ____ the entire recipe before you start it

Down

When raw meat and other foods come in contact, it's called:
The part of the recipe that tells you how much food it makes
Often used to make smoothies, never stick your hand in it
Make sure your knives are ______ when you use them
Never defrost frozen food on the ________
Who should stay away from hot stoves, ovens and knives
What's the first thing you do when you witness a severe accident in the kitchen
Even after the stove is off for a while, the burners may still be hot
Clean up _____ immediately to prevent slipping and falling
What should you wear if you have cuts on your hands
Always _______ the oven before you start baking/cooking
How do you immediately treat a burn
To cut something into smaller pieces with a knife
What should you always wear when you open/take something out/put something into the oven
Clean dishes with _____ soapy water
An appliance used to cook things, normally in pots
Always turn appliances ___ when you leave the kitchen/are done cooking

32 Clues: Never drop _____ into soapy water • How do you immediately treat a burn • Clean dishes with _____ soapy water • Never defrost frozen food on the ________ • An appliance that you cook/bake things in • What do you use to track cooking/baking time • Prevent the spread of ________ in the kitchen • What's the most common accident in the kitchen • ...

Kitchen Safety 2016-03-06

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you should only use appliances for _______ use
before leaving the kitchen make sure the burners are______
the kind of safety when using appliance
use ______ to protect yourself from cuts
when you are burned use should run your hand under____
you should not let children in the ________
always wear_______when taking food out of the oven
non slip shoes help to prevent you from ________
always keep sharp ______ away from children

Down

if you are seriously burned you should seek _______
the kind of safety when working with knives
a _______ colored case could be used for a knife that cuts raw meat
you should call 911 in case of an _______
if you do not have the correct equipment you should use the ________ you
never cut_______ yourself
while you are waiting for an ambulance you should _____ the person
people baking are not the only people who can get______
you should always read the _________ before using an appliance
you could use a ______ to help stop bleeding.
to prevent slips and falls you should clean up _________

20 Clues: never cut_______ yourself • the kind of safety when using appliance • use ______ to protect yourself from cuts • you should call 911 in case of an _______ • the kind of safety when working with knives • you should not let children in the ________ • always keep sharp ______ away from children • you could use a ______ to help stop bleeding. • ...

Kitchen Safety 2016-03-04

Across

Store knives in a_______, not in a drawer.
How you cool burns.
A device you use when someone is having an allergic reaction.
Any liquid left on the floor can lead to this.
A common allergy, that is also a problem in schools.
A very serious symptom of any food-borne Illness.
If a fire starts in the oven, turn it off and leave the ________________.
A costly investment, but is worth it.
When doing a job right, it’s best to use the right _____.
___________are actually more dangerous than sharp ones.
Allergic reaction symptom to the heart.

Down

Have a minimum of two different ______________for meats and veggies.
Always ______________on the job being done.
Keep close a _______________in case of any hot disasters.
The number you call in case of an emergency.
Used to smother a small grease fire.
One of the most common food-borne Illnesses.
Inject EpiPen in at a ________degree angle.
Most caused by unattended cooking involving fat, grease, or oil.
Allergic reaction symptom to the skin.

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

Safety Crossword 2016-02-16

Across

Speed limit in the parking lot.
SPI Site Leader.
Double-stacked mats.
Mercury lamp disposal.
Only time to smoke.
Always wear on Production Floor.
Called to fix something.
Goes on a single skid.
Get an AVI buck for?
2nd Shift Production Floor Supervisor.
PPE
Where gloves go.
The smoking area.
Severe weather shelter.
Meghan/Aspen's job.
Day of Safety Meetings.
Ergo winner drawing.
An almost fall.

Down

Wear while using a Safety Knife.
Emergency evacuation to the pond.
2nd shift Maintenance.
Wear while using a pallet jack.
Place to get a band-aid.
All other lamps disposal.
Wear while handling Mercury lamps.
1st shift Maintenance.
Quality Supervisor.
Machine is down and not operational.
Emergency evacuation to the gravel road.
Color of Emergency Exit
Location of Safety Observation Forms.
Stretches.
1st Shift Production Floor Supervisor.
Needed to enter the building.
Another severe weather shelter.
Not allowed out on the floor.
Yelled before starting a machine.
Food on the Production Floor.

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

Kitchen Safety 2016-09-01

Across

why do you use different spoons when your testing foods.
tilt the this way when opening the pot.
Who is hazardous in a kitchen and should have a constant supervision.
Where you store your foods.
Keep food separated from this.
how soon should you run the disposal after you put something in it.
what temperature your fridge should be at.
how long it takes to wash your hands.
Cleaning or to get rid of bacteria.

Down

A illness caused by eating spoiled food containing harmful bacteria.
Harmful bacteria after transferred from one food or surface to a another.
use on a grease fire.
Seal containers tightly to keep them from what?
what temperature your freezer should be at.
never use this on a grease fire.
Always use this when cleaning your hands.
This is were most accidents happen in the house.
One living celled organism so small only can be seen by a microscope.
Dont let cords do this over the edge of the counter tops.
Dont put this in the microwave.

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

Kitchen Safety 2016-09-21

Across

sweep broken _____ into a dustpan
Turn the handles of ___ inward on a range
keep everything in ___ to ensure none of the item fall out of cupboards
store ____ away from the stove
Use a ________ when chopping vegetables
Wipe the area with layers of ____ to remove glass
avoid leaving ___ _____ while cooking
keep cords away from ___ ___
Keep _____ appliances away from water
Keep cupboard doors and ____ closed
don't mix cleaning ____ together

Down

use a ____ to retrieve hard-to-reach objects
should not be operated when they are empty
Protects from spills and Splashes
a ___ ______ is an important piece of kitchen equipment
_____ spills immediately with paper towels
A sharp one is safer than a dull one
store ____ products away from children and pets
clean up _____ build up from the stove regularly
read all the ___ and only use as intended

20 Clues: keep cords away from ___ ___ • store ____ away from the stove • don't mix cleaning ____ together • sweep broken _____ into a dustpan • Protects from spills and Splashes • Keep cupboard doors and ____ closed • A sharp one is safer than a dull one • avoid leaving ___ _____ while cooking • Keep _____ appliances away from water • Use a ________ when chopping vegetables • ...

Science Safety 2016-09-20

Across

could cause flammable material to burn
what you use the light the buntzen burner
a technique used to smell chemicals
can cause serious chemical burn
used to grind up materials
causes immediate serious toxic affects and even death
causes diseases and other toxic affects
to protect eyes from chemicals and reactions
used to filter liquids
Can explode if heated
stands for Workplace Hazardous Materials Information System
reacts dangerously to other material
a variable that is measured in the expierement

Down

used to protect hands from reactions and corrosion
a small adjustable gas burner
used if poisonous materials or acids go onto the body
to grasp objects
used to measure volumes of liquids
to clean eyes when dangerous substances go into the eye
a variable that is changed or controlled in a expieriment
pull if fire becomes uncontrollable
used to put out a fire that has started on clothing
easily can catch on to gases and other substances
used to hold small amounts of material for expierements
holds liquids

25 Clues: holds liquids • to grasp objects • Can explode if heated • used to filter liquids • used to grind up materials • a small adjustable gas burner • can cause serious chemical burn • used to measure volumes of liquids • a technique used to smell chemicals • pull if fire becomes uncontrollable • reacts dangerously to other material • could cause flammable material to burn • ...

Kitchen safety 2023-03-09

Across

common illness symptom
always do this to fruits and vegetables before cooking them
what do you clean before starting to cook
you should always wear what type of shoe when cooking?
don’t leave food out in room
this knife is used to cut bread
food can ____ if you don’t keep an eye on it
what should you keep around incase of a fire
these must be refrigerated
do this when food is left out for more than 2 hours
this food can cause cross contamination
each knife is made for a certain ______

Down

foods shouldn’t be left out for how long?
do this for 30 seconds before cooking
what should stay out of the kitchen while cooking
what shirt should you wear while cooking?
foods shouldn’t be in this temperature zone
cook with _____
cross contamination can cause what to build up?
what can happen if you don’t use sharp tools properly
keep foods _____ from each other to avoid cross contamination

21 Clues: cook with _____ • common illness symptom • these must be refrigerated • don’t leave food out in room • this knife is used to cut bread • do this for 30 seconds before cooking • this food can cause cross contamination • each knife is made for a certain ______ • foods shouldn’t be left out for how long? • what shirt should you wear while cooking? • ...

CPM Safety 2023-03-06

Across

_______ crossing is used to cross the road. (5)
know the _____ plan for your home (6)
never overtake on _______ road (6)
Do not leave cabinet doors & drawers ______ (4)
connect electric appliances with _____(4)
In case of accident call ________(9)
16Km/Hr is allowed _______ in CPM colony area.(10)
When you use an electrical appliance, be sure your hand are_____(3)
Memorize the fire department's phone_____(6)
Never use _____ or apron for holding hot pot/pan(5)
Keep ______objects away from children.(5)
Carry sharp objects with point _____ (4)

Down

Use rubber footwear to avoid _______shocks.(10)
When carrying hot liquids, keep them_______ (7)
Red Cylinder used to put out fire. (12)
Memorize the______ department's contact number(4)
Keep sharp edges______(7)
Use_______ while riding motorcycle. (6)
Turn off gas _______ before leaving home.(9)
Use a cutting ______ for chopping vegetables(5)
Never play with ________(7)
Never turn switches On or Off with wet_____ (4)
Use_______ while driving car.(8)
Turn off switches when______ are not in use. (6)
protective garment worn for cooking (5)

25 Clues: Keep sharp edges______(7) • Never play with ________(7) • Use_______ while driving car.(8) • never overtake on _______ road (6) • In case of accident call ________(9) • know the _____ plan for your home (6) • Red Cylinder used to put out fire. (12) • Use_______ while riding motorcycle. (6) • protective garment worn for cooking (5) • Carry sharp objects with point _____ (4) • ...

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

Lab Safety 2023-01-05

Across

When you can leave a lit burner unattended
_____ glass looks the same as cold glass
Used to pick up hot glassware
Person you should alert to any accidents
Do not place broken _____ in the trash
Never reach _____ a flame
Number of minutes eye wash is used
Always do this before starting a lab
Never point toward yourself or others
Side of your hand used to test for heat
How to smell a chemical in the lab
_____-aim-squeeze-sweep
Easily set on fire
_____ your hands after a lab
Used when a person is on fire

Down

Ask these if you do not understand something
Eye protection from chemicals
Never work _____ in the laboratory.
Don't wear _____ in the lab.
This is not a trash can.
When to report a fire to your teacher
Do this with long hair in the lab
Always do this after completing a lab
Do not perform experiments without _____

24 Clues: Easily set on fire • _____-aim-squeeze-sweep • This is not a trash can. • Never reach _____ a flame • Don't wear _____ in the lab. • _____ your hands after a lab • Eye protection from chemicals • Used to pick up hot glassware • Used when a person is on fire • Do this with long hair in the lab • Number of minutes eye wash is used • How to smell a chemical in the lab • ...

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 • ...

Science Safety 2023-01-29

Across

Always ______ your hands after selling with chemicals.
If you get a __________ on your clothes or on your skin tell your teacher right away.
Don't ______ around in the Science room.
Don't wear any baggy __________ near flames.
Don't ______ anything without permission.
Don't touch any of the _________.
If there is a ______ use the fire extinguisher.
Don't chew _____ in the Science room.
always wear ___________ during a lab.
Don't have any ________ next to you during labs.
Don't have your ______ reach over the sink or anywhere water can get on it.

Down

Don't wear any long dangly __________ during a lab.
If you get something in your eye go to the _________ station right away.
Keep all of your _________ organized.
Don't ______ any chemicals.
Don't leave any open ________ unattended.
If you get a _____ tell the teacher right away.
If you have long ______ tie it up.
Never eat ______ in the Science room.
If you brack any ______ tell your teacher right away.

20 Clues: Don't ______ any chemicals. • Don't touch any of the _________. • If you have long ______ tie it up. • Keep all of your _________ organized. • Don't chew _____ in the Science room. • Never eat ______ in the Science room. • always wear ___________ during a lab. • Don't ______ around in the Science room. • Don't leave any open ________ unattended. • ...

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

Down

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

Across

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

Down

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

Across

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

Down

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

Across

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

Down

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

Across

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

Down

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

Across

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.

Down

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

Across

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.

Down

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

Across

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

Down

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

Across

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.

Down

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 • ...

Lab Safety 2021-08-30

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Wear safety googles/glasses while in the lab.
Never pick up broken ________ with your hands.
Never remove these from the lab.
____ your hands at the end of lab.
Never leave a lit _______ unattended.
To smell chemicals, ______ towards you.
Don't conduct any labs if the ____ is out of room
Pull the pin on the fire extinguisher to use it.
You should always cut ______ from you.

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Clothing cannot be _________.
All chemicals should be considered ______.
Keep hands away from your ______ while in lab.
If someone is hurt, _____ for the teacher.
You can never chew this during labs.
Long hair must be ____ back.
Keep your work area neat and _____.
No ______ will be allowed.
Never pour chemicals down the _____.
Follow all ______ & verbal directions carefully.
No dangling _____ is allowed during lab.

20 Clues: No ______ will be allowed. • Long hair must be ____ back. • Clothing cannot be _________. • Never remove these from the lab. • ____ your hands at the end of lab. • Keep your work area neat and _____. • You can never chew this during labs. • Never pour chemicals down the _____. • Never leave a lit _______ unattended. • You should always cut ______ from you. • ...

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

Down

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.

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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? • ...

Lab Safety! 2022-08-08

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Never eat or drink in the _________
As soon as you finish pouring chemicals, the container should be ________ immediately
If something gets in your eyes, use the ________
Wear an apron to protect your _________
Wear _________ to prevent chemicals from burning your hands
Long hair should be
Always wash your hands _________ the lab
No ________ in the lab
Always carry a __________ with 2 hands
Wearing goggles on your ________ doesn't count
__________ and water are not a good mix
Use a ________ if dealing with volatile substances
This provides all important information on a substance
Never pick up _________

Down

Wear ________ to protect your eyes
Never ________ or smell chemicals
Never wear sandals during a lab, always wear
Make sure to properly dispose of chemicals and hazardous waste
Don't use _________ and let your teacher know if you find any
Always let your teacher know if you have any ________
Keep all _________ materials away from a flame
Keep the path ________ so no one trips on anything
Know where the fire blanket and ________ are located
Never put broken glass in the _________
Use _________ or heat protective gloves when heating

25 Clues: Long hair should be • No ________ in the lab • Never pick up _________ • Never ________ or smell chemicals • Wear ________ to protect your eyes • Never eat or drink in the _________ • Always carry a __________ with 2 hands • Wear an apron to protect your _________ • Never put broken glass in the _________ • __________ and water are not a good mix • ...

lab safety 2022-08-12

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never place your head into this
chases mice
large marsupial
always protect your hands with
has a trunk
follow all
never leave this lit and unattended
do not touch when you enter the lab until instructed otherwise
fill washed bottles with ___ water and only use as attended
this must be puled back
cut away from you
don't ___ walk instead
never use chipped ___

Down

always dispose of properly
never put in cold water
must be worn at all times
called man's best friend
keep lad space this way
____ to instructior
flying mammals
if you have ____ medical conditions check with you physician prior to lab
specimens keep hands away from eyes mouth and body while using chemicals and
never directly smell chemicals do this instead
never look into a hot
must keep flammable liquids away
experiments must be personally ___ at all times

26 Clues: follow all • chases mice • has a trunk • flying mammals • large marsupial • cut away from you • ____ to instructior • never look into a hot • never use chipped ___ • don't ___ walk instead • never put in cold water • keep lad space this way • this must be puled back • called man's best friend • must be worn at all times • always dispose of properly • always protect your hands with • ...

Science safety 2022-08-15

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do not use your mouth to fill this
have this at all times in the lab don't be reckless
Never work like this always have a instructor.
Check this on all chemicals to know what you are handling
Do not put this in cold water or it may shatter
if this is on your skin wash with plenty of water
cutting into of a dead animal to learn about the anatomy or physiology of the animal.
do not keep this or drink in the lab
should be worn to protect face and eyes
Do not do this or fight in the lab

Down

ask this person if you have any questions
Be like this always in the lab and haver respect.
the intellectual and practical activity encompassing the systematic study of the structure and behaviour of the physical and natural world through observation and experiment.
Handle flammable liquids over this to contain them
the scientific study of the behavior, structure, physiology, classification, and distribution of animals.
Use a fume and always work in this type of area
Dont have this type of clothing or Hair in the lab
Dispose of as instructed by your instructor
keep away from flammable objects
the condition of being protected from or unlikely to cause danger, risk, or injury.
Keep the aisles like this to keep from tripping or falling
worn to protect hands
Don't use if chipped or broke

23 Clues: worn to protect hands • Don't use if chipped or broke • keep away from flammable objects • do not use your mouth to fill this • Do not do this or fight in the lab • do not keep this or drink in the lab • should be worn to protect face and eyes • ask this person if you have any questions • Dispose of as instructed by your instructor • ...

E-safety 2016-12-08

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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

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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

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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.

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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

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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 • ...

Road Safety 2016-11-01

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You can walk ... here.
When you ride your bike use bike ...
If there are no free seats in the bus, use a ...
Cross the road only at ... crossing.
When on the street ... both ways before crossing.
When in the car wear your seat ...
Stop at the traffic ... because the light is red.
When you ride your bike, ... a bicycle helmet.
Don't ... between parked cars.
When you cross the street on foot stand on the pavement near the ...

Down

Turn ... into Green Street.
When going to school, walk on the ...
When driving a car follow the ... signs.
Don't push others when you enter the bus.
Don't play with the car door ...
Mark is a pilot. He can fly a ...
You can park your car at the parking ...
Can your father sail a ...?
When in the car, don't lean out of the ...
Mary can ... a bike.

20 Clues: Mary can ... a bike. • You can walk ... here. • Turn ... into Green Street. • Can your father sail a ...? • Don't ... between parked cars. • Don't play with the car door ... • Mark is a pilot. He can fly a ... • When in the car wear your seat ... • When you ride your bike use bike ... • Cross the road only at ... crossing. • When going to school, walk on the ... • ...

Food Safety 2016-09-26

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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? • ...

Lab Safety 2018-08-14

Across

The method you use in lab to smell a substance is called "waft to _______."
How do you enter the lab?
What will you sometimes wear in the lab to protect your hands from burns or cuts?
What must some students need to pull back during a lab experiment?
Loose __________ on your clothing must be pulled up or removed from your body if possible?
Always read the ___________ before starting a lab investigation.
What may you not do to an experiment before the teacher gives the directions?
Who do you tell if a piece of lab equipment accidentally breaks?
What must not dangle from around your neck while doing a lab experiment?
Open toed _________ may not be worn on lab days.

Down

When do you inform the teacher if an unsafe condition occurs in the lab?
Always _____________ carefully to the teacher's directions.
Never put any substance in the lab into your __________.
What should be worn over your eyes while conducting an experiment in the lab?
What type of broken substance must never be picked up by a student?
What must be signed by both you and a parent before any student is allowed to participate in labs?
What may you not do to any materials in the lab without the teacher's permission?
What is sometimes worn in a lab to protect your clothing from getting ruined?
What will you sometimes have to wash after conducting an experiment?
Drinks, gum and ________ are not allowed in the lab.

20 Clues: How do you enter the lab? • Open toed _________ may not be worn on lab days. • Drinks, gum and ________ are not allowed in the lab. • Never put any substance in the lab into your __________. • Always _____________ carefully to the teacher's directions. • Always read the ___________ before starting a lab investigation. • ...

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? • ...

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