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15
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Using the same cutting board for raw chicken and vegetables for a salad is risky because ofc
poor cleaning and sanitizing
time and temp abuse
poor personal hygiene
cross contamination
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baam
Lose 15 points!
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magnet
Take 20 points!
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×
rocket
Go to first place!
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×
banana
Go to last place!
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15
×
What is the number one cause of foodborne illness outbreaks?
cross- contamination
time and temp abuse
poor personal hygiene
poor cleaning and sanitizing
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15
×
Sanitizers, polishes, and cleaners are what type of hazard?
cleaning
physical
biological
chemical
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15
×
Transferring pathogens from one surface or food to another is an example of
time and temp abuse
poor cleaning and sanitizing
poor personal hygiene
Cross- contamination
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15
×
Which of the following is your responsibility as a food handler?
Practicing good personal hygiene
All of the choices are the responsibilities of food handler
Preventing cross-contamination
Controlling time and temperature of food
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eraser
Reset score!
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gift
Win 20 points!
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shark
Other team loses 25 points!
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thief
Give points!
5
10
15
20
25
×
boom
Lose 50 points!
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rocket
Go to first place!
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×
rocket
Go to first place!
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×
banana
Go to last place!
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15
×
Metal shavings are which type of contaminant?
Physical
Biological
microbial
Chemical
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15
×
Fungi, parasites, bacteria, and viruses are what type of hazards?
chemical
Physical
cleaning
Biological
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10
×
The three categories of food safety hazards are biological, physical and
Temporal
Practical
thermal
Chemical
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15
×
Leaving raw beef on a prep table to thaw is risky because of
cross - contamination
poor cleaning and sanitizing
poor personal hygiene
time and temp abuse
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×
thief
Give points!
5
10
15
20
25
×
seesaw
Swap points!
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×
fairy
Take points!
5
10
15
20
25
×
lifesaver
Give 15 points!
Oops!
15
×
What is time temperature abuse?
Receiving frozen food frozen.
Staying home when sick with a fever.
Food left at temperatures good for growth of pathogens.
Transferring pathogens from one surface or food to another.
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