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15
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What are the two calibration options for thermometers?
ice-point method and boiling point method
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15
×
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10
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What are some chemical hazards? Identify 2 chemical hazards
Cleaners, Sanitizers, Polishes, Machine lubricants
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15
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What are three reasons you might reject a food item at delivery?
cans dented, leaking food, broken seals, dirty packaging, signs of pests, expired, tampering, water damage
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25
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what does bacteria need to grow? (hint: think of the acronym)
food, acidity, tempurature, time, oxygen, moisture
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seesaw
Swap points!
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gold
Win 50 points!
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gift
Win 20 points!
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thief
Give points!
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25
15
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How do you check the temp. of a vacuum sealed food item?
place the probe between two packages
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lifesaver
Give 15 points!
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star
Double points!
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gift
Win 25 points!
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banana
Go to last place!
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lifesaver
Give 25 points!
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star
Double points!
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gift
Win 25 points!
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baam
Lose 25 points!
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15
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What are the three categories of people that are high risk when it comes to foodborne illnesses?
very young, very old, immune compromised
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15
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What should be wore in the kitchen if there is an open sore or have on nail polish?
gloves
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10
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How long should you scrub your hands while washing them?
15-20 seconds
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15
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Who are at risk populations? Name two.
pre-school children, the eldery, those with compromised immune system
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seesaw
Swap points!
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gift
Win 20 points!
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shark
Other team loses 20 points!
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baam
Lose 5 points!
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15
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What are the three types of food hazards (contamination)?
biological, physical, and chemical
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15
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What does TCS stand for?
Time and Temperature control for safety
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