Food Safety Jeopardy

Foodborne Illnesses

100

Unsafe food is the result of what? 

Contamination

200

Name three types of contamination?

Biological
Physical
Chemical  

300

What are ways to keep food safe? 

• Controlling time and temperature

• Preventing cross-contamination

• Practicing personal hygiene

• Purchasing from approved, reputable suppliers

• Cleaning and sanitizing

400

Name at least one Government agencies: 

• The Food and Drug Administration (FDA)

• U.S. Department of Agriculture (USDA)

• Centers for Disease Control and Prevention (CDC)

• U.S. Public Health Service (PHS)

• State and local regulatory authorities

Types of Food Contamination

100

Name a common symptoms of foodborne illness:

• Diarrhea

• Vomiting

• Fever

• Nausea

• Abdominal cramps

• Jaundice (yellowing of skin and eyes)

Onset times: 

• Depend on the type of foodborne illness

• Can range from 30 minutes to six weeks

200

Name at least one Physical Contaminants:

• Metal shavings from cans 

• Wood

• Fingernails 

• Staples

• Bandages 

• Glass

• Jewelry 

• Dirt

• Naturally occurring objects such as fruit pits and bones

300

Name at least two allergens : 

• Milk

• Eggs

• Soy

• Fish

• Tree nuts, such as almonds, walnuts, and pecans

• Peanuts

• Crustacean shellfish, including lobster, shrimp, and crab

• Wheat

• Sesame

400

Name at least symptoms of allergic reactions? 

• Nausea

• Wheezing or shortness of breath

• Hives or itchy rashes

• Swelling in various parts of the body, including the face, eyes, hands, or feet

• Vomiting and/or diarrhea

• Abdominal pain

Handwashing

100

Name at least one hand care requirement for team member? 

Keep Fingernails short and clean
Do not wear false nails
Do not wear nail polish

200

Give at least two examples of when the team member should wash their hands?

• Using the restroom

• 
  

  • Handling raw meat, poultry, and seafood (before and after)

  • Touching the hair, face, or body

  • Sneezing, coughing, or using a tissue

  • Eating, drinking, smoking, or chewing gum or tobacco

  • Handling chemicals that might affect food safety

  • Taking out garbage

  • Clearing tables or busing dirty dishes

  • Touching clothing or aprons

  • Handling money

  • Leaving and returning to the kitchen/prep area.

  • Handling service animals or aquatic animals

  • Touching anything else that may contaminate hands

300

Name at least two things handwashing stations should have? 

Signage
Soap
Garbage
Hot and Cold Water
Way to Dry Hands

400

What are the five steps for hand washing? 

1. Wet hands and arms
2. Apply Soap
3. Scrub 10-15 seconds
4.Rinse hands and arms thoroughly
5. Dry hands and arms

The Flow of Food

100

Which document do we use to check in product?

Kehe Check In Document 

200

Name the first flow of food? 

Purchasing 

300

Name the last flow of food? 

Serving 

400

Name the entire flow of food? 

Purchasing, Receiving, Storing, Preparation, Cooking, Holding, Cooling, Reheating, and Serving 

The Flow of Food Pt2

100

What temperature should you receive cold food? 

Receive at 41˚F (5˚C) or lower, unless otherwise specified

200

Should frozen items be solid to the touch? True or False 

True

300

Name at least three of our primary vendors? 

Kehe
Amazon
BJ's
restaurant depot 

400

Name at least one general purchasing and receiving principle ?

• Purchase food from approved, reputable suppliers:

• 
  

  • Have been inspected

  • Meet all applicable local, state, and federal laws

• Arrange deliveries so they arrive:

• 
  

  • When staff has enough time to do inspections

  • When they can be correctly received