TEMPERATURES
MICROBES AND ILLNESS
FOOD SAFETY PLANS
PREPARING FOOD SAFELY
SERVING FOOD SAFELY
100
37 degrees celsious
What is the temperature that microbes multiply the faster - hint body temperature.
100
BACTERIA, VIRUS, PARASITE, PROTOZA, FUNGI
What are the five types of microbes.
100
A point at which no further action can be taken to eliminate a hazard.
What is the Critical Control Point.
100
Food Handler, Food and the Environment
What is the Cycle of Transmission
100
Sneeze Guards
What is required at buffet tables.
200
temperature range that hazardous foods should be kept of this range
What is the danger zone (4 degrees C to 60 degrees C).
200
Hepatis A
What is a virus.
200
Time and temperature are specific measurable limits that indicate effective controls.
What are CRITICAL limits.
200
The order in which foods should be put away.
What is the FIFO Method.
200
Throw out after use - i.e. plastic fork.
What is a single service item.
300
100 degrees C
What is the temperature that water boils at.
300
Tapeworm
What is an example of a parasite.
300
Checks, measurements or observations that prove that the critical limit is met.
What is Monitoring Action.
300
first potentially hazardous foods (fridge), frozen, less hazardous (fresh uncut fruits and veggies), dry goods (pasta/rice).
What is the order received goods should be put away.
300
30 Seconds Minimum
What is the length of time to wash your hands properly.
400
60 degrees C
What is the temperature you should hot hold items at.
400
Living things that are too small to be seen without the use of a microscope.
What is a microbe.
400
Procedures that should be followed when a critical limit has not been met.
What is Corrective Actions.
400
In the fridge.
What is the best method for thawing out frozen foods.
400
Latex
What is the type of gloves not allowed in the food industry.
500
74 degrees C
What is the temperature to cook meat/fish/pork etc. to internal temperatures at.
500
Bacteria that produces a hard coating to protect themselves.
What is a spore.
500
Cook to high enough temperatures
What is a method to kill most bacteria
500
Soap and water for 30 seconds
What is the best way to wash and sanitize your hands
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