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Team 2
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Teams
Name
Score
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lifesaver
Give 5 points!
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rocket
Go to first place!
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gift
Win 25 points!
Okay!
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thief
Give points!
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25
15
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Which of the following is NOT a TCS food?
Peanut butter cookie
Sliced melon
Baked potato
Bean sprouts
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15
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Commonly linked with ground beef, what pathogen has also been linked contaminated produce?
Salmonella spp
Shiga toxin-producing E.coli
Bacillus cereus
Shigella
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15
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Which of the following is NOT a high risk population for a foodborne illness?
A forty-one year old man with high blood pressure
A twenty four year old female on chemotherapy
A seventy-one year old male
A two year old female
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15
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FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and
Management.
Meat.
Moisture
Melatonin.
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15
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Itching and tightening of the throat are symptoms of what?
Hepatitis A
Food allergy
Hemorrhagic colitis
Cigueatera fish poisoning
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15
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Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to
Wash their hands
Purchase beef from approved, reputable suppliers
Use pasteurized eggs
Determine the correct moisture level.
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heart
Other team wins 25 points!
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shark
Other team loses 25 points!
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shark
Other team loses 25 points!
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thief
Give points!
5
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25
15
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What should food handlers do if they cut their fingers while prepping food?
Cover the hand with a glove or finger cot.
Cover the wound with a bandage and a glove or finger cot
Stay away from food and prep areas.
Cover the wound with a bandage
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15
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Which pathogen is primarily found in the hair, nose and throat of humans?
Giardia duodenalis
Staphlococcus aureus
Bacilius cereus
Clostridium botulinum
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15
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Foodhandler must be excluded from foodservice if they have any of the following EXCEPT
Fever
Diarrhea
Vomiting
Jaundice
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15
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Eggs and peanuts are dangerous for people with which condition?
FAT TOM
Chemical sensitivity
Food allergies
Poor personal hygiene
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heart
Other team wins 25 points!
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gift
Win 25 points!
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fairy
Take points!
5
10
15
20
25
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baam
Lose 15 points!
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15
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If a food handler presents a symptom of Jaundice, they most likely have
Hepatitis A
Norovirus gastroenteritis
Listeriosis
Hemorrhagic colitis
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15
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Food can become unsafe through
Improper cleaning and sanitizing
Cross-contamination
All of the above
Poor personal hygiene
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15
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What must a food handler with a hand wound do to work safely with food?
Apply hand sanitizer to the wound
Prove the wound has healed
Avoid working with raw food
Cover the wound with impermeable cover & wear a glove
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