Vocabulary
Types of Hazards
Bacteria
Terminology
Food Facts
100
-Any foods that require time and temperature control for safety (TCS).
What is potentially hazardous food
100
Type of hazard that occurs when metal shards contaminate contents of canned food.
What is a physical hazard?
100
Name for a large family of single-cell fungi.
What is mold?
100
Bacteria that require oxygen.
What is aerobic bacteria?
100
What country was pasta first invented?
What is China?
200
Condition that occurs when the body interprets a normally harmless protein as a dangerous substance.
What is an allergy?
200
Copper cookware is an example of a potential; this kind of hazard.
What is a Chemical hazard?
200
An organism that lives in and feeds on the body of another organism.
What is a parasite?
200
Bacteria able to grow with or without oxygen.
What is facultative bacteria?
200
How many ounces are in a cup?
What is eight ounces?
300
Temperature at which bacteria reproduce rapidly.
What is the temperature danger zone?
300
Harmful organisms that cause foodborne illness.
What is a Biological hazard?
300
A thick-walled, "super-survival unit".
What is a spore?
300
Bacteria that thrive without oxygen.
What is anaerobic bacteria?
300
Name one possible result of improper food handling in a food service establishment for the customer.
What is the customer can contact a foodborne illness.
400
Describes the unwanted presence of harmful substances or levels of dangerous microorganisms in food.
What is contamination?
400
A customer is eating a piece of fish and there is a bone in it; that is known as (___________) hazard.
What is a physical hazard?
400
An organism that is dangerous to humans.
What is a pathogen?
400
Documents that list important facts about a specific chemical including what to do in an emergency involving the chemical.
What are Material Safety Data Sheets (MSDS)?
400
What is the number one cause for foodborne illness outbreak in restaurants?
What the cause is poor hygiene?
500
Illness resulting from ingesting live bacteria.
What is an infection?
500
The kitchen stores bleach next to the food in the store room; if the food were to be contaminated by the bleach. This kind of hazard would happen.
What is a Chemical Hazard?
500
A very small organism that invades another cell and causes that cell to reproduce the invading organism.
What is virus?
500
The measure of the acidity or alkalinity of a substance.
What is pH?
500
These three populations of people are most likely to get sick due to foodborne illness; because of immune system.
What are young children/preschoolers, elderly and people with long term illness?
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