Food Safety
Good Personal Hygiene
Controlling Time and Temperature
Preventing cross-contamination
Cleaning and Sanitizing
100
Tiny forms of life that you can't see, taste or smell.
What is biological hazards?
100
Most important way to keep from contaminating food
What is hand washing
100
Example is milk, eggs, meat, poultry, fish, tofu, sprouts, etc,
What is unsafe foods that need time control for safety
100
Pathogens can transfer from one surface of food to another
What is cross-contamination
100
Reduces pathogens on a surface to safe levels
What is sanitizing
200
Objects that can get into your food such as glass, bones, dirt, bandages.
What is physical hazards?
200
A designated sink for hand washing
What is a hand washing sink
200
Most important tool for checking temperature
What is a thermometer
200
Examples: wrap or cover food before storing, store food only in containers intended for that food, etc.
What is preventing cross contamination
200
Examples: walls, shelves, garbages, knives, cutting boards, etc.
What are surfaces to clean
300
Examples are: cleaners, sanitizers, polishes, and machine lubricants
What is chemical hazards?
300
A type of Protectant that can prevent the spread of pathogens if used the correct way
What is single use gloves
300
41 degrees to 135 degrees
What is the temperature danger zone
300
Example: milk and dairy, eggs and dairy, wheat, fish and shellfish, peanuts, etc.
What is food allergens
300
Cleaning tools and supplies need to be cleaned
What is handling cleaning tools and supplies
400
Transferring pathogens from your body to food
What is poor personal hygiene
400
Keep hot food 135 degrees or higher, keep cold food at 41 degrees or lower, and keep frozen foods frozen
What is holding time control safely food safely
400
Things that can get into food operations and find food and shelter
What are pests
500
Letting food stay too long at temperatures that are good for pathogen growth
What is time temperature abuse
500
A finger cover for over bandaids.
What is a finger cot
500
Need the name of the food, and use-by-expiration date
What is labeling food
500
1) tell customer how dish is made 2) tell customer about secret ingredients 3) suggest items that don't have that allergy
What are the steps to take with a customer with food allergies
500
Gnaw marks, droppings, nests
What are rats
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