Handwashing& other
Food temps & other
Safety
Serving foods
Other
100
4 hours
How long can food be exposed to the TDZ
100
165
What is the min. internal temp of chicken and leftovers?
100
Removing germs
What is sanitation
100
Explain how to properly cool down hot foods
smaller batches ice bath chill blaster
100
Top shelf
Where do you store ready to eat foods in the cooler
200
warm water lather for 20 __________. rinse paper towel
What are the steps of handwashing
200
155
What is the min. internal temp of ground beef
200
removing soil/dirt
What is cleaning
200
41 or below
What is the proper temp of cold foods
200
What are the 3 sections of the pot sink?
soapy....rinse...sanitize
300
The proper shoes are...
closed toe and flat healed
300
a hair or tooth pic in food
What is an example of physical contamination
300
If you have a cut or burn or foods that will not be cooked
What is when to wear gloves
300
140 or above
What is the proper temp for hot foods
300
F- A- T- T- O- M-
what makes bacteria grow
400
cooler, running cold water, thaw as cooking
What is the proper way to THAW foods: NEVER AT ROOM TEMP.
400
145
What is the min. internal temp of fish or eggs
400
What are the 2 ways to clean dishes
heat or chemical
400
What is cross contamination?
when harmful contamination is spread from one food to another
400
What are the 3 types of sanitizer?
Quatts Iodine Chlorine
500
FIFO
What is the food rotation of first in first out
500
cough, sneeze, or touching hair, face or skin
What is an example of Bio or bacteria contamination
500
explain what contamination is...
harmful substances in food
500
41 to 140
What is temp. Danger Zone
500
soapy rag in contact with food
What is an example of Chemical contamination
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