entrepreneur
food
food safety
Temperature
HACCP
100
Facs students practice making serveral products before choosing which one to sell.
What is protype
100
what is not a characteristic of a TCS food?
What is Dry
100
One of the most common cause of foodborne illness?
What is bacteria
100
To keep food at 41 f at what temperature should the refrigerator be operating?
What is 39 f
100
Flow charts for each food
What is HACCP plan
200
what is the first step in creating a business?
What is business decription.
200
The biggest threat to food safety comes from which hazard?
What is virus
200
which is not a way to prevent the contamination from viruses?
What is refrigerate or freeze foods.
200
Dry goods should be stored at a temperature between what?
What is 50 to 70
200
what is the goal of a HACCP plan?
What is Identify and control possible hazards through out the flow of food.
300
what kind of plan is presented to lenders or investors?
What is business
300
can live in the intestinal tract of cattle.
What is E.coli
300
which food is commonly associated with vibrio?
What is oysters
300
what is an unsafe internal temperature to store ground pork?
What is 45 f
300
who is effected by the HCCAP plan ?
What is Employees, mangers , and customers
400
Which is not a common way that food becomes unsafe.
What is good hand washing
400
what does bacteria need to grow in food?
What is room temperature and adequate time
400
How many days can TCS foods be stored in the re frigerator?
What is 7
400
which is not require at a hand washing station?
What is Hand sanitizer
500
What is the net income of a business?
What is profit.
500
which is a source of Hepatitis A virus?
What is shellfish and salads
500
which conditions do bacteria prefer to grow and reproduce?
What is foodsource,slightly acidic, room temperature, adeqate time, oxygen, and moisture.
500
How often should the temperature of a refrigerator and freezer be checked?
What is Daily
500
which is an acceptable use of nonpotable water?
What is air conditioning
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