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15
×
Which symptom of food-borne illness cause yellowing of the skin and eyes?
jaundice
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15
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What are the three types of contaminants?
biological, physical, chemical
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15
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Who would you contact if pests where becoming a problem?
pest control specialist
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15
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What are the three high risk populations?
elderly, toddlers and younger, compromised immune system
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banana
Go to last place!
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seesaw
Swap points!
Okay!
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shark
Other team loses 5 points!
Okay!
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baam
Lose 10 points!
Oops!
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boom
Lose 50 points!
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fairy
Take points!
5
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25
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fairy
Take points!
5
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25
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thief
Give points!
5
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25
15
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How often does food being held at TCS need to be checked?
every four hours
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15
×
How far off the ground should shelves storing food be?
six inches
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15
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Describe the boiling point method.
used to calibrate thermometers. bring water to a boil and once it boils set in the thermometer. we know water boils @ 212 degrees F
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15
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When pathogens are transferred from one surface or food to another it's called :
cross-contamination
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15
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List two foods that need to be cooked to 155 degrees F to be safe to eat.
ground meat, injected meat, ground seafood, tenderized meat, shell eggs
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15
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What are two things you never scoop ice with?
hands and glass
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banana
Go to last place!
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gift
Win 25 points!
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shark
Other team loses 20 points!
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banana
Go to last place!
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thief
Give points!
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10
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25
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star
Double points!
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rocket
Go to first place!
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baam
Lose 10 points!
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15
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Where does the flow of food start?
purchasing
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15
×
What hand/ wrist jewelry is acceptable in the kitchen?
single, solid band
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