Safe Food
The Microorganisms
Contamination & Food Allergens
The Safe Foodhandlers
Temperatures
100
41 degrees F to 135 degrees F
What is the temperature danger zone for food?
100
The organism that grows between 70 degrees and 120 degrees?
What is bacteria
100
Eggs and peanuts are dangerous for people with which condition?
What is food allergies
100
What must food handlers to after touching their hair, face, or body?
What is washing your hands
100
The minimum temperature that hot foods must held at.
What is 135 degrees
200
Their immune systems have weakened with age.
What is, why elderly people are at higher risk for foodborne illnesses?
200
Which pathogen is primarily found in the hair, nose, and throat of humans?
What is Staphylococcus Aureus
200
What are two items that can be used to sanitize a surface?
What is sanitizer and bleach water?
200
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
200
The temperature for manual dish washing
What is 110 degrees
300
The three keys to food safety are: practicing good personal hygiene, preventing cross-contamination, and
What is time temperature control?
300
While pathogen is commonly linked to contaminated ground beef and has also been linked with contaminated produce?
What is E. coil
300
Itching and tightening of the throat are symptoms of what?
What is anaphylactic shock?
300
What piece of jewelry can be worn by a food handler?
What is plain band ring
300
The rinse temperature for a dish machine
What is 160 degrees to 170 degrees
400
For a foodborne illness to be considered an "outbreak," a minimum of how many people must experience the same illness after eating the same food?
What is 2
400
Viruses such as Norovirus and Hepatitus A can be spread when food handlers fail to?
What is washing your hands
400
What reduces the number of pathogens on a surface to a safe level?
What are cleaning, rinsing, and sanitizing
400
When should hand sanitizers be used instead of washing your hands?
What is NEVER!
400
The minimum temperature that raw pork needs to be cooked to
What is 145 degrees
500
The three categories of food safety hazards are
What is biological, physical, and chemical?
500
The difference between aerobic and anaerobic bacteria is the requirement of?
What is oxygen
500
What is the most annoying food allergy that Vicky Ecker has to deal with?
What is ALL OF THEM!
500
Covering wounds can help prevent the spread of this type of pathogen
What is bloodborne pathogens
500
The temperature that a thermometer needs to be calibrated at
What is 32 degrees
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