🍽️ FOOD SAFETY JEOPARDY Culinary Arts Review

TEMPS

100

👉 This temperature must poultry be cooked to.

165°F

200

The temperature danger zone is between:

41°F–135°F

300

Leftovers must be reheated to this temperature to kill bacteria.

165°F

HYGIENE

100

Hands must be washed in this sink only.  

Handwashing sink

200

Hands must be washed for this long.

20 seconds

300

Bandaged hand wounds must be covered with:

Impermeable bandage AND single-use glove

STORAGE

100

FIFO stands for:

First In, First Out

200

Refrigerator temperature should be kept at or below:

41°F

300

Frozen foods should be defrosted where?

In the refrigerator (bottom shelf)

CONTAMINATION

100

Hair, glass, bandages are examples of:

Physical hazards

200

The most common cause of foodborne illness is:

Biological contamination

300

When pathogens move from one food or surface to another, it is called:

Cross-contamination

HACCP

100

HACCP stands for:

Hazard Analysis Critical Control Points

200

HACCP has how many steps?

7 steps

300

If a critical control point is not met, this must happen:

Corrective action

400

This system identifies food safety hazards throughout the flow of food

HACCP