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Anything goes
Pot-pourri
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Very scary
Maybe I am the easy one!
100
I am the leading cause of foodborne illness
What is a virus
100
This is the bodys negative reaction to a food protein
What is a food allergy
100
This is the legal responsibility one person has for another
What is liability
100
I am so scary that I can cause death from paralysis if you eat fish that is infected from me
What is PSP or Saxitoxin
100
I am the cause of a Class A fire
What is ordinary combustibles like paper and cardboard.
200
I am how fast bacteria can grow under the right conditions
What is 20 minutes
200
I am the government body that writes the food code
What is the FDA
200
I am the government agency responsible for enforcing workplace safety regulations
What is Occupational Safety and Health Administration
200
I am so scary that I can cause tingling & numbness in the mouth and lips and reversal of hot and cold sensations. I am found in clams, mussels and oysters
What is NSP or Brevetoxin
200
I am the cause of a Class C fire.
What is electrical equipment
300
These are the microorganisms that cause illness
What is pathogens
300
The spread of pathogens form one surface or food to another.
What is cross-contamination
300
I am what HACCP stands for
What is Hazard Analysis Critical Control Point
300
I am so scary that I can cause loss of memory or coinfusion.
What is ASP or Domoic acid
300
I am the cause of a Class B fire
What is grease and chemicals
400
This is a foodborne outbreak
What is when 2 or more people get sick from eating the same food
400
Reheated foods must reach this temperature for how many seconds
What is 165 for 15 seconds
400
I am an example of PPE in our restaurant
What is .........
400
I am so scary that I also cause tingling in the mouth and reversal of hot and cold sensations. But I am found in Barracuda and Grouper unlike the other toxins.
What is Ciguatera or Ciguatoxin
400
I am the acronym you need to remember when handling a fire extinguisher. You need to tell me each letter and what they stand for
What is PASS: pull the pin, aim the extinguisher at the base of the fire,squeeze the trigger and sweep from side to side.
500
These are the 3 forms of contamination
What is biological, physical and chemical
500
This is the 2 step process for cooling foods
What is cool to 70 with in 2 hours and then under 41 within 4 hours
500
Name the 4 areas a safety audit looks at
What is employee and management practices, facilities and equipment
500
I am so scary that I cause reddening of the face and neck and a burning sensation in the mouth or throat. I am found in tuna. mackerel and mahi-mahi
What is Scrombroid poisoning or Histamine
500
I am the A in FATTOM. What do i stand for and what do i mean
What is acidity and the higher the level of acid, the slower bacteria growth