Show:
Cross Contamination
Food Hazards
Foodborne Illness
Cooking Temperatures
Miscellaneous
100
The physical movement or transfer of harmful bacteria from one person, object or place to another.
What is cross contamination?
100
The three types of food hazards.
What are biological, chemical and physical?
100
The name of the mnemonic device that is used in the food service industry to describe the six favorable conditions required for the growth of foodborne pathogens.
What is FAT TOM?
100
Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called this.
What is the Danger Zone?
100
The correct steps for hand washing.
What is Wet, Lather, Scrub, Rinse, Dry?
200
A way to prevent cross contamination when refrigerating food.
What is to place raw meat, poultry, and seafood in containers or sealed plastic bags to prevent their juices from dripping onto other foods. Raw juices often contain harmful bacteria.
200
Name one type of Physical Hazard.
What is broken glass, jewelry, bandages, staples, fingernails... (hard or soft objects in food that can cause injury)
200
A foodborne illness is defined when this many people become sick after eating the same food.
What is two or more?
200
Never leave cooked food out longer than this amount of time.
What is 2 hours?
200
You should wash you hands after you shake hands with someone. True or False?
What is True?
300

Direct contamination is...

What is the process of contaminating something such as raw chicken that is sitting against fresh lettuce. 

300
Name one Chemical Hazard.
What is cleaning agents, pesticides, certain metals... (poisonous substances that occur naturally or are added during food handling).
300

Personal hygiene habit that can prevent an outbreak.

What is not washing your hands...

300
The safe internal temperature for Poultry.
What is 165 degrees F?
300
Keep hot foods hot and cold foods ________
What is Cold?
400

A way to prevent cross contamination while cutting up foods.

What is always use a clean cutting board and knife. If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.

400
Name one Biological Hazard.
What is parasites, bacteria & viruses. (Germs that cannot be seen without a microscope).
400
This organization requires food service operations to track how they handle and dispose of hazardous materials.
What is the EPA (Environmental Protection Agency)?
400
The safe internal temperature for Hamburger.
What is 155 degrees F?
400

The room number you are in.

What is C127?

500
A way to prevent cross contamination.
What is keep raw foods away from cooked foods?
500
Name a way to keep food safe.
What is wash fruits and vegetables, look closely at the foods you prepare, store chemicals in a safe place away from food, do not work with food when you are sick.
500
The factors that Microorganisms need to grow. (FATTOM)
What is food, acidity, time, temperature, oxygen and moisture?
500
The safe internal temperature for Eggs.
What is 145 degrees F?
500

The class you are in.

What is Culinary 1?