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15
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A key factor in preventing or slowing bacterial growth is
Light and sound levels
Heat and Moisture adjustments
Time and Temperature control
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banana
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gold
Win 50 points!
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shark
Other team loses 25 points!
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thief
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5
10
15
20
25
15
×
Where do most household accidents occur?
Kitchen
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15
×
Where should pan handles be located
Turned inwards toward the center of the stove or to the side
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15
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Bacteria is an example of what type of contaminate?
biological
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monster
Reset all scores!
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seesaw
Swap points!
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fairy
Take points!
5
10
15
20
25
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lifesaver
Give 15 points!
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15
×
Proper hand washing includes scrubbing with soap for _____ seconds
10-15
20-25
5-10
15-20
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15
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Gloves must be changed every _______.
2 hours
4 hours
30 minutes
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15
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What is the correct temperature to hold cold food?
41F or below
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15
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How do you put out a GREASE fire?
Water
Baking Soda
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15
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The three main types of food hazards are:
physical, chemical, injury
physical, chemical, biological
chemical, bacteria, injury
mental, physical, chemical
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banana
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gift
Win 15 points!
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gift
Win 25 points!
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thief
Give points!
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10
15
20
25
15
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Temperature danger zone is
32-132
35-141
32-140
41-135
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15
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True or False: You should soak your dirty knives in the sink.
true
False
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15
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Name some common kitchen hazards.
Falls, cuts, burns, falls, and food illness.
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15
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Have separate towels for hands and dishes
True
False
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