Food Handler’s Puzzle

2. Toxic substances that contaminated foods not caused by germs.
5. A cut or burn that is swollen, red or has pus.
7. Bringing prior cooked food that has been refrigerated to 165 degrees.
8. Germs that can only produce inside a living cell.
10. what happens when germs from raw or unclean foods that are ready to serve.
12. Foods that have come in contact with chemicals, bacteria or viruses that must b discarded are __________?
15. the three step process for cleaning utensils and plates.
16. After Food is cooked keeping it above 135 degrees.
17. Type of washing you need to perform after using restroom, eating or drinking.
20. How to kill germs with cooking or stopping their growth by keeping foods hot or cold.
22. The length of time to reheat food below 41 degrees to 165 degrees.
23. What must be used to wash hands.
24. Type of illness caused by having too many germs in food.
25. Barriers that do not replace hand washing.
26. Where to store raw meats in the refrigerator.
28. Between 41 and 135 Degrees.
29. Incects, mice, rats and flies.
30. Bacteria or viruses that cause foodborne illness.

1. what to do before preparing food, or after handling raw meat.
3. What to do to keep food on top hot.
4. The final step to remove germs from food contact surfaces that have just been cleaned.
6. Lenth of time can be kept in danger zone before being discarded.
9. Types of foods that germs grow easily in, like poultry, milk and re-fried beans.
11. What to do with food that is contaminated_______________?
13. Tool used to check the temperature of food.
14. Types of gloves used to prepare and handeling food.
18. Tiny worms that can live in fish and meat.
19. Hepatitis A, Salmonella, Shigella, E. Coli.
21. Keeping food below 41 Degrees.
27. Germs which produce toxins that act like a poison.