Food Handler’s Puzzle

3. What to do with food that is contaminated_______________?
6. Tool used to check the temperature of food.
7. Types of
12. The length of time to reheat food below 41 degrees to 165 degrees.
15. Incects, mice, rats and flies.
16. Hepatitis A, Salmonella, Shigella, E. Coli.
18. Between 41 and 135 Degrees.
19. Types of foods that germs grow easily in, like poultry, milk and re-fried beans.
21. Tiny worms that can live in fish and meat.
22. After Food is cooked keeping it above 135 degrees.
23. What to do to keep food on top hot.
24. Type of washing you need to perform after using restroom, eating or drinking.
25. How to kill germs with cooking or stopping their growth by keeping foods hot or cold.
26. Keeping food below 41 Degrees.

1. Germs that can only produce inside a living cell.
2. The final step to remove germs from food contact surfaces that have just been cleaned.
4. Germs which produce toxins that act like a poison.
5. What must be used to wash hands.
8. Where to store raw meats in the refrigerator.
9. Foods that have come in contact with chemicals, bacteria or viruses that must b discarded are __________?
10. Barriers that do not replace hand washing.
11. Type of illness caused by having too many germs in food.
13. Toxic substances that contaminated foods not caused by germs.
14. the three step process for cleaning utensils and plates.
17. what happens when germs from raw or unclean foods that are ready to serve.
20. what to do before preparing food, or after handling raw meat.