EQUIPMENT
FOOD SAFETY
WASTE DISPOSAL
TEMPERATURES
HYGIENE
100
true or false Copper pans/utensils are authorized
false
100
Moving from raw chicken to cutting vegetables without washing your hands is known as what?
cross-contamination
100
What are the three different types of waste
Garbage, Trash, and Plastic
100
The wash temp on a automatic dishwasher/sanitizer
minimum 165 degrees F
100
The #1 thing you can do as a food service worker to prevent food bourne illness
Wash your hands
200
true or false you may use a cast iron skillet to cook food
true
200
the minimum cooking temperature of bone-in chicken
180 degrees F
200
What must be done to food contaminated plastic prior to compacting
wash with hot and soapy water then dry
200
The rinse temperature for an automatic dishwasher/sanitizer
minimum 171 degrees F
200
The only authorized jewelry in food service spaces
plain wedding ring
300
the only authorized sponge used in food service spaces
steel sponge
300
the temperature all chillbox's/milk machine is kept at
34-40 degrees F
300
The high and low limits for a TDU can and why
57- to maintain negative buoyancy 64- to prevent damage to the muzzle ball valve
300
The final rinse temperature on an automatic dishwasher/sanitizer
180-195 degrees F
300
The only authorized beverage container
covered
400
how many pieces of silverware are authorized to be sanitized in 1 container at a time
15
400
What is the temperature danger zone
40-135 degrees F
400
name the 3 interlocks associated with the trash compactor
hood, latches, and hydraulic isolation
400
The wash/rinse temperature for manual operations
As hot as your hands can stand, usually 120 degrees F
400
What disqualifies you as a food service worker
Gastrointestinal issues; i.e., vomiting, diarrhea, and flu-like symptoms
500
the method used to clean the overheads, the method used to clean the tabletops
dustless, two-pan
500
The most deadly type of food bourne illness, and where do you find it
Botulism; canned goods, soft cheeses
500
true or false Rice and pasta may be sent through the grinder
true in small batches false in large batches
500
The minimum temperature for the deep sink sanitizer with sanitizing solution added; and with no solution added
171 degrees F; 180 degrees F
500
The 5 reportable symptoms that will disqualify you as a food service worker
vomiting, diarrhea, jaundice, sore throat with fever, and a lesion containing pus such as a boil or infected wound that is open and draining
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