Team 1
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Team 2
0
Teams
Name
Score
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15
×
FAT BOB is the acronym used to remember Biological Hazards
True
False
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15
×
A key factor in preventing or slowing bacterial growth is
Heat and Moisture adjustments
Time and Temperature control
Light and sound levels
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15
×
Have separate towels for hands and dishes
True
False
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15
×
Outbreaks of this bacteria are traced back to canned foods
Hepatitis A
Clostridium botulism
Shigella
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15
×
Clostridium Perfingens can be found in
gravies and casserole dishes
canned foods
ground meat
seafood
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×
boom
Lose 50 points!
Oops!
×
rocket
Go to first place!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
baam
Lose 25 points!
Oops!
×
lifesaver
Give 15 points!
Oops!
×
star
Double points!
Okay!
×
shark
Other team loses 10 points!
Okay!
×
banana
Go to last place!
Oops!
15
×
The DANGER ZONE is the temperature range in which harmful bacteria may DECREASE rapidly
True
False
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15
×
Minimum internal temperature for Fish
165
155
135
145
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15
×
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
The temperature danger zone
FIFO
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15
×
ÂWash equipment that touches raw food before using it again.
True
False
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15
×
Use water to extinguish grease fires
Hot water ONLY
True
Cold water ONLY
False
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15
×
You should used a metal stemmed thermometer to check the internal temperature of foods
False
True
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15
×
Minimum internal temperature for Ground Meat
165
135
145
155
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×
seesaw
Swap points!
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×
seesaw
Swap points!
Okay!
×
fairy
Take points!
5
10
15
20
25
×
banana
Go to last place!
Oops!
15
×
When REHEATING food the internal temperature must reach
135
165
155
145
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×
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