Food Handler’s Puzzle

3. Type of washing you need to perform after using restroom, eating or drinking.
9. The length of time to reheat food below 41 degrees to 165 degrees.
10. What must be used to wash hands.
11. Tiny worms that can live in fish and meat.
12. Germs that can only produce inside a living cell.
15. Foods that have come in contact with chemicals, bacteria or viruses that must b discarded are __________?
16. Hepatitis A, Salmonella, Shigella, E. Coli.
17. Types of foods that germs grow easily in, like poultry, milk and re-fried beans.
19. Type of illness caused by having too many germs in food.
20. Tool used to check the temperature of food.
21. Types of
22. Germs which produce toxins that act like a poison.
23. The final step to remove germs from food contact surfaces that have just been cleaned.
24. What to do to keep food on top hot.
25. Keeping food below 41 Degrees.
26. Barriers that do not replace hand washing.

1. How to kill germs with cooking or stopping their growth by keeping foods hot or cold.
2. Between 41 and 135 Degrees.
4. After Food is cooked keeping it above 135 degrees.
5. What to do with food that is contaminated_______________?
6. what to do before preparing food, or after handling raw meat.
7. Where to store raw meats in the refrigerator.
8. what happens when germs from raw or unclean foods that are ready to serve.
13. the three step process for cleaning utensils and plates.
14. Incects, mice, rats and flies.
18. Toxic substances that contaminated foods not caused by germs.