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Team 2
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Teams
Name
Score
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eraser
Reset score!
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fairy
Take points!
5
10
15
20
25
×
gift
Win 25 points!
Okay!
×
baam
Lose 20 points!
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15
×
Lift the lid of a pan towards you to prevent burns.
False
True
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15
×
A key factor in preventing or slowing bacterial growth is
Light and sound levels
Time and Temperature control
Heat and Moisture adjustments
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15
×
Someone who is able to carry pathogens in their system and infect others without getting sick
Contamination
zombie
sick
carrier
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15
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Cross Contamination is the transfer of helpful bacteria from one food to another food through direct or indirect contact
True
False
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15
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Whom has a risk to food borne illnesses?
Younger than 5
Everybody
Pregnant
Older than 55
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15
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The BEST way to thaw food is:
warm water
counter
fridge
cold water
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15
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The path food takes from when it is received by an establishment to when it is disposed as waste is known as
The Flow of Food
FIFO
The temperature danger zone
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15
×
Which of the following is not considered a Perishable food?
Packaged Deli meat
Meat
Canned Vegetables
Dairy
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15
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Disease transmitted by food
Foodborne Illness
Direct Contamination
Cross-Contamination
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15
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Hepatitis A is a
Food intoxication
Food Borne Illness
Food Allergy
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15
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Minimum internal temperature for Stuffing and Casserols
155
145
165
135
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15
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Minimum internal temperature for Fish
155
145
165
135
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thief
Give points!
5
10
15
20
25
×
rocket
Go to first place!
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fairy
Take points!
5
10
15
20
25
×
lifesaver
Give 25 points!
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seesaw
Swap points!
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gift
Win 5 points!
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×
gift
Win 10 points!
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banana
Go to last place!
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15
×
Outbreaks of this pathogen have been traced to undercooked ground beef
Clostridium Perfringens
Ecoli
Influenza
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