CAUSES OF FBI
Microbes and FBI
FBI
Food Safety Plans
Receiving and Storing Food.
100
Chemical, Physical and Biological
What are the three causes of food contamination
100
Campylobacter is an example of this type of microbe.
What is Bacteria.
100
Bacteria do not grow in this type of environment.
What is acidic.
100
The two steps to critical control points.
What are the kill step and control step.
100
This is an inventory method used in Food Establishments.
What is the FIFO Method.
200
The number one improper food handling practice
What is Improper Cooling
200
Sushi and Sashmi may carry this type of bacteria.
What is a parasite.
200
Hazardous foods should be kept out of this temperature range.
What is 4 - 60 degrees C
200
Reading temperatures is an example of this.
What is monitoring.
200
Foods should be stored in this order:
What is Potentially hazardous (fridge), frozen, fresh uncut fruits and veggies, dry goods.
300
The most two common food allergies.
What are peanuts and shellfish
300
One cell-animals.
What is Protozoa.
300
Meats should always be cooked to an internal temperature as such.
What is 74 degrees C.
300
Cooking meat longer (first reading was 60 degrees) so that it is the right temp. is an example of this.
What is correction action.
300
Food gets contaminated when a food worker handles it while being infected is an example of this.
What is direct contamination.
400
Food that gets contaminated by wood or hair is an example of this.
What is Physical Contamination.
400
These types of microbes grow on animals, plants and humans.
What is Fungi.
400
Buffett tables must be kept at this temperature.
What is 60 degrees C.
400
Foods in stored in the fridge should be kept at this temp range.
What is 0 degrees C to 4 degrees C.
400
The cycle of transmission involves this:
What is Food, Food Handler and Environment.
500
Food that gets contaminated by an infected worker.
What is biological contamination.
500
A bacterium with a protective coating.
What is a spore.
500
These are the five factors that affect bacterial growth.
What is Food, acid, time, temperature and oxygen.
500
Every restaurant will have this in their establishments to document procedures for safely handling food.
What is a Food Safety Plan.
500
A disease causing microbe.
What is a PATHOGEN.
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