Transcript Blank Jeopardy

FOOD
PERSONAL
PREPARATION HYGIENE
FOOD BORNE CLEAN AND
ILLNESS
SANITIZE
MISC.
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Food is in the temperature
danger
Zone when it is at a temperature
between?
What is 40 - 41 and 135-140
degrees F.
OR
Refrigerator temperature
And
Hot serving temperature
Food can safely remain
in the temperature
danger zone for
no more than?
What is 2 hours
What is the
importance of the
acronym FAT TOM?
What is
Needed for Bacteria to
Grow?
Identify 3 of the
Letters in FAT TOM
that are important for
bacteria growth.
What is
Food
Acidity
Time
Temperature
Oxygen
Moisture
Identify the SAFEST
Way to Thaw frozen food?
What is
In the Refrigerator
When washing your hands you
should
rub them together for how long
with what water temperature?
What is 15 seconds at
100 to 110 degrees F.
When is it important to always use
Disposable gloves?
What is
When treating someone with a
cut.
Or
When serving ready-to eat
food
How should you cover a cut
or a sore
when working with food?
What is a clean bandage and a
clean disposable glove
What are 2 examples of personal
hygiene
to follow before working
with food?
What is
1.Hair should always be
restrained
2.Wash Hands
3.No Jewelry
And/or
4. Clean apron and/or
uniform
What are 4 of the 5 steps in
handwashing?
What are
1.Wetting hands
2.Soaping hands
3.Wash for 15 seconds
4.Rinse
5.Dry with paper towel
What is the biggest cause of
food borne illness?
What is poor personal hygiene
What are 2 symptoms that
a person may have a
Food-borne illness?
What is
1.Vomiting
2.Diarrhea
3.Nausea
4.Body Aches
5. Fever
Identify 2 groups of people
that would be at the
highest risk for
food-borne illness
What is
1.Infants and Children
2.Elderly
3.Sick people
4.Pregnant Women
The transfer of microorganisms
from
one food or surface to another is
called what?
What is cross contamination
Bacteria will grow the fastest in
what zone?
What is the danger zone?
What two things must be done
to a surface that comes in
contact with raw food?
What is cleaned first
then sanitized
Cleaning tools and supplies
should always be stored
where?
Where is separately from
food and utensils
It is best to wash dishes with
_________degree water and use a
___________ cloth
and let dishes
________ dry if time
allows
What is
120 degrees
Clean cloth
Air Dry
It is always best to
start washing dishes
beginning with the
___________________
and ending with the
___________________
What is
Cleanest to the
Dirtiest
Explain the difference in
cleaning and sanitizing.
What is
Cleaning is removing
food and dirt
And
Sanitizing is killing germs
and bacteria
What is FIFO?
What is First In and First Out
Or
Using the oldest First
Identify 2
examples of Knife
Safety
What is
1.Carry the knife close to
the side
2.Hold the point facing the
floor
3.Carry the knife with the
sharp blade facing back
Give 2 examples of
Cross Contamination
What is
1.Cutting Board with
raw meat and not
cleaning before
cutting raw
vegetables
2.A dirty towel to dry
dishes
Identify 2 types of protective
Clothing.
What is
1.Back Brace
2.Close Toed Shoes
3.Non Slip Shoes
4.Disposable Gloves
5.Apron
Bacteria needs warm
or cold temperatures?
And
Dry or moist
environment
To grow?
What is
Warmth
And
Moisture
To
Grow