That's a blaze
Im sick Im sick
Am i hot or cold
getting warmer
The Government
100
Wood. paper or cloth fires
What is a class A fire
100
This is the leading cause of foodborne illness
What is a virus
100
This is the temperature range for the walk in cooler (all refrigeration should be this)
What is 36 to 38 degrees
100
The temperature that ground beef needs to be heated to
What is 155 degrees
100
The government agency in charge of the Food Safety Code
What is the Food and Drug Administration (FDA)
200
This would involve chemicals catching on fire
What is a Class B fire
200
This is when you find a fingernail in your food
What is physical contamination
200
This is the temperature range of the walk in freezer
What is zero to minus 10 degrees
200
This is the temperature all hot foods must be held at
What is 145 degrees
200
The government agency who does the health inspections
What is the city, county or local health departments
300
This is when a dumpster catches fire
What is a Class A fire
300
This is caused when you have cleaners spill into the food
What is chemical contamination
300
41 to 135
What is the temperature danger zone
300
This is the temperature and the amount of time all reheated foods must reach
What is 165 for 15 seconds
300
The federal agency that said if your under 18 you cannot operate a motor driven slicer
What is the Occupational Safety and Health Administration (OSHA)
400
This is when a oven catches fire
What is a Class C fire
400
FATTOM (and i dont want to know what the abbreviations stand for)
What is the 6 conditions under which pathogens grow the quickest
400
This is the range in which pathogens grow the quickest
What is 70 to 125 degrees
400
This is how often you should check temperatures
What is every 4 hours
400
The standard that says as an employer you must tell your emplyees about any chemical hazards that are present on the job
What is The HAZCOM or Hazard Communication standard
500
This is the type of extinguisher specifically designed for fires from animal fats
What is a K fire extinguisher
500
This is the part of the body that fights off bacteria
What is the immune system
500
This is what TCS stands for
What is temperature controlled for safety
500
This is the type of thermometer most widely used in the kitchen
What is a bimetallic thermometer
500
These were developed because all emplyees had the right to know about the chemical hazards in the workplace
What is Material Safety Data Sheets
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