Final Jeopardy Question Potentially Hazardous Foods 500 Bacteria & Foodborne Illness 100 200 300 400 500 500 400 400 300 300 200 200 100 100 Personal Hygiene
Final Jeopardy Question Potentially Hazardous Foods 500 Bacteria & Foodborne Illness 100 200 300 400 500 400 300 200 100 Personal Hygiene.
Jan 20, 2016
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Final Jeopardy QuestionFinal Jeopardy Question
PotentiallyHazardous
Foods
500
Bacteria&
FoodborneIllness
100
200
300
400
500 500
400 400
300 300
200 200
100 100
PersonalHygiene
Back
Describe how leftover potentially hazardous foods should be reheated to 165°F. (Be specific about method and length of time.)
Rapidly reheat on a stove within 2 hours.
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Freshly prepared ________ & _________ juicesdo NOT require pasteurization when served to the general public.
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Freshly prepared _fruit_ & _vegetable_ juicesdo NOT require pasteurization when served to the general public.
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Describe a “Potentially hazardous food”.
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Food that will support the rapid growth of bacteria.
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The most critical factor in food safety cooking potentially hazardous foods at or above required ________________.
Temperatures
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What type of foods are most likely to support growth of pathogens that cause foodborne illness?
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Protein
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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?
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Have the food service worker clean and bandage the cut and put on a clean, disposable glove, then continue working.
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What does it mean when a person is a “carrier”?
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A person who has pathogens in his/her body and shows no symptoms.
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List 2 approved methods to dry hands after washing.
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Approved methods to dry hands after washing:
1.Hot air blower2.Paper towels3.Cloth towel dispensing unit
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If an employee has infected boils or open wounds, they should be required to report it to his/her _________.
If an employee has infected boils or open wounds, they should be required to report it to his/her _manager__.
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True or False:
It is permitted for employees who have HIV/AIDS to handle food.
True
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What type of food has the greatest risk of botulism?
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What type of food has the greatest risk of botulism?
Raw shellfish
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Which 2 biological hazards cause most cases of foodborne illness?
Which 2 biological hazards cause most cases of foodborne illness?
Bacteria & Viruses
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The most effective method of protecting customers against foodborne illness is to limit the time food spends in the ______________ __________ zone.
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The most effective method of protecting customers against foodborne illness is to limit the time food spends in the Temperature Danger Zone
Back
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The organism that produces botulism toxin does not require __________ to grow.
The organism that produces botulism toxin does not require _oxygen_ to grow.
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Staphylococcus forms a _______ that can remain after cooking.
Back
Staphylococcus forms a _toxin_that can remain after cooking.
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Back
List at least 3 supplies or resources necessary for proper handwashing.
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1. Hot & cold running water2. A supply of hand-cleaning soap or detergent3. A supply of sanitary towels, roll-type cloth towels or a hand-drying device
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