Safe Food
Contamination
Safe Food Handler
Flow of Food
Purchasing
100
Biological, Chemical, Physical
What are contaminants?
100
Pathogens
What are harmful microorganisms?
100
Scratching the scalp. Running fingers through the hair. Touching a pimple or infected wound. Coughing or sneezing into the hand.
What are ways to contaminate food?
100
Flow of food
What is the path food takes through the kitchen?
100
Approved reputable suppliers
Who must food be purchased from?
200
Failure to cook food correctly. Practicing poor personal hygiene.
What are risk factors that can cause food born illness?
200
Food, Acidity, Temperature, Time, Oxygen, Moisture
What are conditions needed for bacteria to grow? Fat Tom
200
Handwashing
What is the most important way to prevent foodborne illness?
200
41 degrees F and 135 degrees F
What is the temperature danger zone?
200
Recall
What happens when food contamination is suspected or confirmed?
300
Cross Contamination
What is transferring pathogens from one surface or food to another?
300
Salmonella Typhi. Shigella spp. Escherichia coli.
What are bacteria that can cause foodborne illness?
300
In a sink designated for handwashing
Where must hands be washed?
300
Thermometer
What is the most important tool for monitoring food temperature?
300
FIFO
What is first in first out?
400
Elderly People. Preschool age children. People with compromised immune systems.
What are high risk populations for food borne illness?
400
Norovirus
What is one of the leading causes of foodborne illness?
400
Wet hands and arms. Apply soap. Scrub hands and arms vigorously. Rinse hands and arms throughly. Dry hands and arms.
What are the steps in proper hand washing?
400
Bimetallic Stemmed. Thermocouples and Thermistors. Infared.
What are commonly used thermometers?
400
Ready to eat food. Seafood. Whole cuts of beef and pork. Ground meat and ground fish. Whole or ground poultry.
What is the order for storing refrigerated food?
500
Foodborne Illiness
What is a disease transmitted to people by food?
500
I am found in the intestine of cattle. Cooking ground beef correctly can stop me.
What is E coli?
500
They create a barrier between hands and food.
What are single use gloves?
500
Cooked to the wrong internal temperature. Held at the wrong temperature. Cooled or reheated incorrectly.
What is temperature abuse of food?
500
In a designated storage area, away from the walls and 6 inches off the floor.
How should food be stored?
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