1 / 33

Final Jeopardy Question

Potentially Hazardous Foods. Bacteria & Foodborne Illness. Personal Hygiene. 100. 100. 100. 200. 200. 200. 300. 300. 300. 400. 400. 400. 500. 500. 500. Final Jeopardy Question. Potentially Hazardous Foods 500 pts.

ham
Download Presentation

Final Jeopardy Question

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Potentially Hazardous Foods Bacteria & Foodborne Illness Personal Hygiene 100 100 100 200 200 200 300 300 300 400 400 400 500 500 500 Final Jeopardy Question

  2. Potentially Hazardous Foods 500 pts Describe how leftover potentially hazardous foods should be reheated to 165°F. (Be specific about method and length of time.) Back

  3. Potentially Hazardous Foods 500 pts Answer Rapidly reheat on a stove within 2 hours. Back

  4. Potentially Hazardous Foods 400 pts Freshly prepared ________ & _________ juices do NOT require pasteurization when served to the general public. Back

  5. Potentially Hazardous Foods 400 pts Answer • Freshly prepared _fruit_ & _vegetable_ juices • do NOT require pasteurization when served to • the general public. Back

  6. Potentially Hazardous Foods 300 pts Describe a “Potentially hazardous food”. Back

  7. Potentially Hazardous Foods 300 pts Answer Food that will support the rapid growth of bacteria. Back

  8. Potentially Hazardous Foods 200 pts The most critical factor in food safety cooking potentially hazardous foods at or above required ________________. Back

  9. Potentially Hazardous Foods 200 pts Answer Temperatures Back

  10. Potentially Hazardous Foods 100 pts What type of foods are most likely to support growth of pathogens that cause foodborne illness? Back

  11. Potentially Hazardous Foods 100 pts Answer Protein Back

  12. Personal Hygiene 500 pts What should a manager do when a food server has an open cut on his/her finger and is about to season and tenderize pork chops? Back

  13. Personal Hygiene 500 pts Answer Have the food service worker clean and bandage the cut and put on a clean, disposable glove, then continue working. Back

  14. Personal Hygiene 400 pts What does it mean when a person is a “carrier”? Back

  15. Personal Hygiene 400 pts Answer A person who has pathogens in his/her body and shows no symptoms. Back

  16. Personal Hygiene 300 pts List 2 approved methods to dry hands after washing. Back

  17. Personal Hygiene 300 pts Answer Approved methods to dry hands after washing: Hot air blower Paper towels Cloth towel dispensing unit Back

  18. Personal Hygiene 200 pts If an employee has infected boils or open wounds, they should be required to report it to his/her _________. Back

  19. Personal Hygiene 200 pts Answer If an employee has infected boils or open wounds, they should be required to report it to his/her _manager__. Back

  20. Personal Hygiene 100 pts True or False: It is permitted for employees who have HIV/AIDS to handle food. Back

  21. Personal Hygiene 100 pts Answer True Back

  22. Bacteria & Foodborne Illness 500 pts What type of food has the greatest risk of botulism? Back

  23. Bacteria & Foodborne Illness 500 pts Answer What type of food has the greatest risk of botulism? Raw shellfish Back

  24. Bacteria & Foodborne Illness 400 pts Which 2 biological hazards cause most cases of foodborne illness? Back

  25. Bacteria & Foodborne Illness 400 pts Answer Which 2 biological hazards cause most cases of foodborne illness? Bacteria & Viruses Back

  26. Bacteria & Foodborne Illness 300 pts The most effective method of protecting customers against foodborne illness is to limit the time food spends in the ______________ __________ zone. Back

  27. Bacteria & Foodborne Illness 300 pts Answer The most effective method of protecting customers against foodborne illness is to limit the time food spends in the Temperature Danger Zone Back

  28. Bacteria & Foodborne Illness 200 pts The organism that produces botulism toxin does not require __________ to grow. Back

  29. Bacteria & Foodborne Illness 200 pts Answer The organism that produces botulism toxin does not require _oxygen_ to grow. Back

  30. Bacteria & Foodborne Illness 100 pts Staphylococcus forms a _______ that can remain after cooking. Back

  31. Bacteria & Foodborne Illness 100 pts Answer Staphylococcus forms a _toxin_that can remain after cooking. Back

  32. Final Jeopardy List at least 3 supplies or resources necessary for proper handwashing. Back

  33. Final Jeopardy Answer 1. Hot & cold running water 2. A supply of hand-cleaning soap or detergent 3. A supply of sanitary towels, roll-type cloth towels or a hand-drying device Back

More Related