Blame Game(Chapter 2)
Goverment Agencies
(chapter 1)
Clock It
Degree of Knowledge
Mix it Up
100

This virus is commonly linked with ready to eat food, and can cause jaundice in the infected person.

PAGE 2.9

What is Hepatitis A?

100

Writes the codes that regulate retail and foodservice operations.

PAGE 1.12-1.13

What are State and local health departments?

100

When holding food, check food temperature at least every ______ hours.

PAGE 7.2

What is 4 hours?

100
The temperature TCS food that will be hot held for service must be reheated to.
What is 165 degrees (for 15 seconds within 2 hours?)
100
Name the three types of contamination.
What are biological, chemical, and physical?
200

This bacteria is found in the intestines of cattle.

PAGE 2.6-2.7

What is Shiga-toxin producing E. Coli?

200

Conducts research into the causes of foodborne-illness outbreaks.

PAGE 1.12-1.13

What are the CDC and PHS?

200

Ready to eat TCS food must be marked if held for longer than ______.

PAGE 5.11

What is 24 hours?

200
This is the minimum internal cooking temperature for Poultry.
What is 165 degrees?
200

Name the acronym tool the FDA created that can be used to develop a food defense program to prevent deliberate contamination.

PAGE 2.16

What is A.L.E.R.T.?

300

This is found in the feces of humans and is associated with flies.

PAGE 2.6-2.7

What is Shigella?

300

Inspects meat, poultry, and eggs.

PAGE 1.12-1.13

What is the USDA?

300

The amount of time a shellstock tag must be held after the last shellfish is sold.

PAGE 5.8

What is 90 days?

300
This is the minimum internal cooking temperature of ground meat including beef, pork, and other meat.
What is 155 degrees?
300
This is what FAT TOM stands for.
What is food, acidity, temperature, time, oxygen, moisture?
400

This Bacteria that causes foodborne illness is comonly linked to ready-to-eat foods and Beverages.

PAGE 2.6-2.7

What is Salmonella Typhi?

400

Writes the food code.

PAGE 1.12-1.13

What is the FDA?

400

This is the minumum time you should scrub with soap when washing hands.

PAGE 3.5

What is 10-15 seconds?

400

Name the 3 items that may be received at 45 degrees.

PAGE 5.6

What are live shellfish, shucked shellfish, milk and shell eggs?

400
Food requiring time and temperature control.
What is TCS food?
500

The four types of pathogens that can contaminate food and cause foodborne illness.

Page 2.5

What are bacteria, viruses, parasites, and fungi?

500

A document issued by your regulatory authority that allows a regulatory requirement to be waived or changed.

What is a variance?

500

Name the time hot food and cold food can be held without temperature control.(pg 7.3-7.4)

What is hot food 4 hours and cold food 6 hours?

500

TCS food needs to be cooled from 135 to 70 Degrees in _____ hours and 70 to 41 degrees in ______ hours

PAGE 6.16

What is two hours and four hours?

500

This should be on the very top shelf of a refrigerator in relation to storage.

PAGE 5.15

What is ready to eat foods?

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