Handle with Care
Control the Bug
It's Your Serve
Come and Get It
Rub-ADub-Dub
100
Coughing and not washing hands
Name two personal behaviors that can contaminte food.
100
Four hours
How long can potentially hazardous food remain in the temperature danger zone befor it becomes unsafe?
100
Handles all in one direction
How should flatware be stored to minimize contamination?
100
Refrigerator
Name one acceptable method for thawing food.
100
Away from the food preparation area.
Where should chemicals be stored in an establishment?
200
Before starting work Handling raw food Sneezing and coughing
Name three instances when foodhandlers should wash their hands.
200
Bacteria-Virus Toxins Parasites Fungi
Name four types of microorganisms that can cause food borne illness.
200
Four
The internal temperature of food being held for service should be checked at least every ________ hours
200
Smaller containers Ice bath
Name two acceptable methods for cooling foods
200
Seeing no soil and reducing the number of microrganisms on the surface.
What is the difference between cleaning and sanitizing?
300
Wet hands with 100 F water Apply soap Scrub at least 20 seconds Clean under fingernails Rinse Dry with paper towel
List in order thesetps for proper hand washing
300
Beef Eggs Shellfish
Name three potentially hazardous food items.
300
135 F--Hot 41 F -- Cold
What are the proper temperatures for holding hot and cold potentially hazardous food?
300
165 F 145 F 155 F
What are the required minimum internal cooking temperatures for poultry, fish and ground beef?
300
Clean and sanitize sink and work surface Scrape and presoak Wash in first sink Rinse in second sink Sanitize in third sink
List the five steps in order for cleaning and sanitizing items in a three compartment sink.
400
Wound Poor personal hygiene Illness Jewelry False finger nails
What five symptoms require a manager to restrict a food handler from working with food.
400
Food Acidity Temperature Time Oxygen moisture
What does bacteria need to grow(FATTOM)?
400
Unopened package of mayonaise
Which item can be reserved?
400
165 F for at least 15 seconds within 2 hours
What are the time and temperature requirements for reheating potenitally hazardous food for hot-holding?
400
Contact time Concentration Temperature
what three factors are critical to the effectiveness of a chemical sanitizer?
500
Separate tasks Every four hours
Name two instances when a food handler should change gloves.
500
Salmonellosis
What foodborne illness is often associated with poultry and sliced melons?
500
Do not add raw or unheated foods Stir foods regularly Measure temperature every four hours
Name three practices that can help protect food displayed on a food bar?
500
135 F to 70 F in 2 hours 70 F to 41 F in 4 hours
What are the time and temperature requirements for cooling food using two stage cooling?
500
Every four hours Interruption of the task
Describe twoo instances when a food-contact surface must be cleaned and sanitized.
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