Lean Canvas Model
Servsafe
Nutrients & Allergies
Safe Facilities
Eating Disorders & Diets
100

A fluid, simple diagram that captures a business model is a:

Lean Canvas Model 

100


What item is considered a potential PHYSICAL contaminant?

Anything that can be physically seen or touched.  

100

What is a common function of carbohydrates, proteins, & fats?

Energy 

100

What is the FDA? 

Food and drug Administration 

100

What is the eating disorder where one may throw up excessively after eating.  

Bulima Nervosa 

200

Which step of the Lean Canvas Business Model includes indicators for evaluating factors that are crucial to the success of a business?

Key Metrics 

200

What is a foodborne-illness outbreak?

two or more people report the same illness from eating the same food

200

Dark-colored urine, dryness of the mouth, weakness, & an increased pulse rate are results of NOT consuming enough:

Water 

200

What does the L stand for in the FDA's ALERT tool?

Look 

200

Starving oneself 

Anorexia Nervosa 

300


The avenues a business uses to reach customers, like a website, store, or advertising, defines which section of the Lean Canvas Business Model?

Channels 

300

What does TCS stand for? 

Time Temperature control for safety 

300

Trevor is highly allergic to peanuts. If he accidentally consumed peanuts, what symptom might he experience?

Swelling, hives, shortness of breath

300

Restaurants are inspected by:

State & Local Authorities 

300

Over consuming in a short amount of time.  

Binge eating 

400

Which step of the Lean Canvas Business Model includes the vision statement?

Unique value proposition 

400

Parasites are comonly linked to what type of food? 

Seafood 

400


Where are excessive amounts of calcium stored in the body?

Bones 

400

Who writes the food code?

FDA 

400

The female athlete triad has a potential symptom of what?

Amenorrhea

500

What part of the lean canvas model is a direct connection to the potential audience? 

Target Customers

500

Which is MOST LIKELY to be a source of Hepatitis A virus?

Shellfish & Ready to eat food 

500


What is an important measure for preventing foodborne illness?

Preventing cross contamination 

500

What does the USDA oversee? 

eggs & dairy 

500

What is a lacto-ovo-vegetarian allowed to consume? 

Eggs and dairy