Temperatures
Workplace
Microbiology
100
temperature between 4 C - 60 C
What is the "danger zone"
100
may cause injuries such as cuts, burns, fractures, sprains, chemical poisoning or skin irritation
What are workplace safety hazards
100
the cycle of transmission has three major parts
What are food handler, environment and food
200
71 C
What is the final cook temperature for ground beef
200
the responsibility for developing a health and safety program
who is the employer
200
transfer of microbes directly from the source of the food such as touching, coughing, or sneezing direcly on the food
What is direct transmission?
300
4 C
What is refridgeration temperature
300
the responsibility for safe food production and service in a restaurant
Who is everyone
300
another term for indirect transmission
What is cross contamination?
400
-18 C
What is freezer temperature
400
Improper food hadling practices can cause
What is foodborne illnesses
400
the Acronym FATTOM identifes other factors that will affect bacterial growth
What is Food, Acid, Time, Temperature, Oxygen, and Moisture
500
60 C
What is minimum temperature of hot holding units
500
an example of a food safety plan that ensures that proper procedures are being followed
What is HACCP
500
the pH scale measures
what is acidity or alkalinity
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