Transcript FOOD 6.4 Game-Food Safety and Sanitation

Who Wants to
Be a
Millionaire?
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Food Safety
and
Sanitation
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at right to proceed to the question
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Fifty - Fifty
50/50
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leaving you with one wrong
answer plus the correct one.
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Question
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Kitchen knives should be:
50/50
A
C
Sharp
Slightly
sharp
B
Dull
D
Broken
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What is the recommended time to
wash your hands before handling
food? (In degrees)
50/50
A
10 seconds
B
15 seconds
C
30 seconds
D
20 Seconds
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What temperature range does
bacteria grow fastest in?
50/50
A
0 to 40
B
40 to 140
C
60 to 125
D
140 to 165
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What temperature should most
meats reach to be safe while
cooking? (In degrees)
50/50
A
0 to 40
B
40 to 140
C
160 to 180
D
180 to 200
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The safest way to thaw frozen
meat is to ______:
50/50
A
Kitchen Sink
B
Refrigerator
C
Warm Water
D
Cold Water
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To keep food safe while grocery
shopping you should____?
50/50
A
Run errands
last
B
Sack warm &
cold foods
together
C
Keep food in
hot car
D
Refrigerator
food ASAP
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Who is at most risk for food
poisoning?
50/50
A
Athletes
B
Teenagers
C
Pregnant
Women
D
Adults
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Who is at most risk of being
exposed to food borne illnesses?
50/50
A
C
Athletes
B
Teenagers
Adults
D
Pregnant
Women
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Cutting vegetables with the same
knife as you cut-up chicken with
that leads to food-borne illness is
known as_____.
50/50
A
Spore
multiplication
C
Bacterial
Infection
B Parasitic toxins
D
Cross
Contamination
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People often mistake food-borne
illnesses as_____?
50/50
A
C
Stomach flu
B
Bacteria
Infection
Toxins
D
Appendix
Infection
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The proper temperatures for the
refrigerator and freezer is_____:
(in degrees)
50/50
A
0 and 40
B
40 and 0
C
32 and 40
D
40 and 32
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You should perform the Heimlich
maneuver if the person is____:
50/50
A
Coughing
Choking with a
B
cough
C
Still breathing
D Not able to talk
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What is the first thing to do when
you get a burn?
50/50
Run under cold
A
water
B Wrap the burn
C Put pressure on
D Use peroxide on
the burn
the burn
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How many steps are there to
proper hand washing?
50/50
A
4
B
5
C
6
D
3
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A commercial food preservation
method to expose food to gamma
rays to increase shelf life and
prevent food-borne illnesses is:
50/50
A
Irradiation
C Ultraviolet Rays
B
Sanitation
D
Radiation
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