Safe Food
Forms of Contamination
The Safe Foodhandlers
The Flow of Food: Introduction
Random
100
Why are elderly people at a higher risk for foodborne illnesses?
What is their immune systems have weakened with age
100
Viruses, bacteria, parasites, and fungi are the four types of _____?
What is Pathogens
100
What must foodhandlers to after touching their hair, face, or body?
What is washing your hands
100
What are 2 major concerns in the kitchen or prep area?
What is cross- contamination & time temp. abuse
100
A foodhandler has finished trimming raw chicken on a cutting board and needs it to prep vegetables. What must be done to the cutting board?
What is it must be washed, rinsed, and sanitized
200
What is it called when two or more people have the same symptoms after eating the same food?
What is an outbreak
200
What are three symptoms of foodborne illnesses?
What is vomiting, fever, nausea, abdominal cramps
200
What should food handlers do after prepping food and before using the restrooms?
What is taking off your apron
200
What are ways to stop cross contamination?
What is use of seprate equipment, clean & santized equipment
200
What are two main characters of Hunger Games?
What is Peeta & Katniss
300
The three categories of food safety hazards are biological, physical, and _______?
What is Chemical
300
What are the 6 conditions bacteria needs to grow?
What is food, acidity, temperature, time, oxygen, and moisture
300
What piece of jewerly can be worn by a foodhandler?
What is plain band ring
300
What is the time temp. danger zone?
What is 41F-135F
300
Who was the 16th president of the united states?
Who is Abraham Lincoln
400
Pathogens and Bacteria are examples of what contaminant?
What is Biological
400
What are mold, yeasts and mushrooms examples of?
What is Fungi
400
How long should a food handler scrub thier hands and arms when washing their hands?
What is 10-15 seconds
400
What are some tools to prevent time temp. abuse?
What is thermometers?
400
What is the new human body part found?
What is a new ligamnet in the knee
500
The three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and ______?
What is time-temperature control
500
What's in proteins of foods or ingredients that some people are sensitive to?
What is food allergens
500
What three ways are your nails bad for cooking or prep?
What is no fake nails, no nail polish, & short fingernails
500
How can you avoid time temp. abuse?
What is monitoring food itams, correct kinds of thermometers
500
Who is the new pope?
Who is Pope Francis
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