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Critters, etc. Temperatures, temperatures, temperatures!!. Food Service Sanitation Programs. Equipment. Critical Control Points. Chemicals, Cleaning, & Sanitizing. 100. 100. 100. 100. 100. 100. 200. 200. 200. 200. 200. 200. 300. 300. 300. 300. 300. 300. 400.
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Critters, etc. Temperatures, temperatures, temperatures!! Food Service Sanitation Programs Equipment Critical Control Points Chemicals, Cleaning, & Sanitizing 100 100 100 100 100 100 200 200 200 200 200 200 300 300 300 300 300 300 400 400 400 400 400 400 500 500 500 500 500 500 Final Jeopardy Question
Critters 500 pts What should a manager watch out for if pesticides are used to control cockroaches? Back
Critters 500 pts Answer Be sure that the pesticides leave no residual or long-lasting effects. Back
Critters 400 pts What is the best control measure against rodents and insects? Back
Critters 400 pts Answer What is the best control measure against rodents and insects? Good sanitation Back
Critters 300 pts Gnawings and brown droppings are common signs that ____ are present in an establishment. Back
Critters 300 pts Answer Rats or mice Back
Critters, etc. 200 pts Lights above food preparation areas must be shielded to prevent contamination from glass ___________. Back
Critters, etc. 200 pts Answer Lights above food preparation areas must be shielded to prevent contamination from glass _breakage__. Back
Critters, etc. 100 pts Home prepared foods may/ may NOT be served in a food service operation. Back
Critters, etc. 100 pts Answer Home prepared foods may NOT be served in a food service operation. Back
Temperatures, temperatures, temperatures!! 500 pts Describe the process of the “ice-point method” of calibrating a thermometer. Back
Temperatures, temperatures, temperatures!! 500 pts Answer Fill a foam cup with ice water. Place a lid on the cup. Poke the thermometer through the lid. Use pliers to adjust the nut under the temperature dial to adjust the temperature reading to 32°F. Back
Temperatures, temperatures, temperatures!! 400 pts Describe “calibration” of thermometers. Back
Temperatures, temperatures, temperatures!! 400 pts Answer Calibration: Setting thermometers to give accurate readings. Back
Temperatures, temperatures, temperatures!! 300 pts What type of thermometer is designed to measure the temperature of soups and sauces? Back
Temperatures, temperatures, temperatures!! 300 pts Answer Immersion probe thermometer Back
Temperatures, temperatures, temperatures!! 200 pts Where should thermometers used in refrigerator & freezers be placed? Back
Temperatures, temperatures, temperatures!! 200 pts Answer In the warmest sections Back
Temperatures, temperatures, temperatures!! 100 pts True or False: Time-Temperature Indicator (TTI) on food products can be reapplied to new products for future shipments. Back
Temperatures, temperatures, temperatures!! 100 pts Answer False, the labels are not reusable. Back
Food Service Sanitation Programs 500 pts Describe the phrase “flow of food” as it is used in a HACCP program. Back
Food Service Sanitation Programs 500 pts Answer The “flow of food” is the path food travels through a food service operation. Back
Food Service Sanitation Programs 400 pts The MOST effective method to prevent foodborne illnesses is to _______ employees in safe _______ handling practices and providing proper supervision. Back
Food Service Sanitation Programs 400 pts Answer The MOST effective method to prevent foodborne illnesses is to _train__ employees in safe _food__ handling practices and providing proper supervision. Back
Food Service Sanitation Programs 300 pts What are health inspections intended to protect the public against? Back
Food Service Sanitation Programs 300 pts Answer Protect the public against foodborne illness. Back
Food Service Sanitation Programs 200 pts After an employee is screened, hired and trained, foodservice managers should ________ employees to make sure that safe practices are followed. Back
Food Service Sanitation Programs 200 pts Answer After an employee is screened, hired and trained, foodservice managers should _supervise_ employees to make sure that safe practices are followed. Back
Food Service Sanitation Programs 100 pts True or False: The most helpful way to help employees remember and follow safe practices after a training program is to put up posters that illustrate proper procedures. Back
Food Service Sanitation Programs 100 pts Answer True Back
Equipment 500 pts Where are Clostridium botulinum spores most likely to be present in a food service operation? Back
Equipment 500 pts Answer Where are Clostridium botulinum spores most likely to be present in a food service operation? In improperly canned and low acid foods. Back
Equipment 400 pts Table-mounted equipment must be mounted on ___-inch legs or be ________ to the table. Back
Equipment 400 pts Answer Table-mounted equipment must be mounted on _4_-inch legs or be _sealed_ to the table. Back
Equipment 300 pts Why must all waste water from refrigeration equipment drain through an air gap into an open drain? Back
Equipment 300 pts Answer To prevent sewage from backing up into the refrigerator. Back
Equipment & Food Handling 200 pts What types of physical contaminants can result from improper personal hygiene? Back
Equipment & Food Handling 200 pts Answer Fingernails & hair Back
Equipment 100 pts Copper is most likely to contaminate _______ (acidic / basic) food. Back
Equipment 100 pts Answer Copper is most likely to contaminate _acidic_ food. Back
Critical Control Points 500 pts What is it called when cooked lunchmeat contacts a surface contaminated by raw hamburger? Back
Critical Control Points 500 pts Answer Cross-contamination Back
Critical Control Points 400 pts List an unsafe method of thawing or defrosting frozen foods which may promote growth of harmful bacteria. Back
Critical Control Points 400 pts Answer Defrosting or thawing: In standing water On the counter top Back
Critical Control Points 300 pts How should refrigerated raw meat be stored? (Covered / uncovered & Upper / lower shelf) Back
Critical Control Points 300 pts Answer Raw meat should be stored covered on lower shelves. Back
Critical Control Points 200 pts True or False: When a food product is refused or rejected at the time of delivery you should keep the product refrigerated or frozen until a credit is received. Back
Critical Control Points 200 pts Answer False. You should discard the damaged or defective product immeditaely. Back
Critical Control Points 100 pts When receiving, storing and preparing fresh produce you should ________ the produce just before preparation and serving. Back