ServSafe Chapter 10 | Baamboozle - Baamboozle | The Most Fun Classroom Games!

Team 1
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Team 2
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15

WHAT MUST FOOD HANDLERS DO TO MAKE SURE SANITIZING SOLUTION FOR USE ON FOOD-CONTACT SURFACES HAS BEEN MADE CORRECTLY?

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boom

Lose 50 points!

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seesaw

Swap points!

Okay!

shark

Other team loses 15 points!

Okay!

baam

Lose 25 points!

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15

IF FOOD CONTACT SURFACES ARE IN CONSTANT USE, HOW OFTEN MUST THEY BE CLEANED AND SANITIZED?

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lifesaver

Give 10 points!

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gift

Win 10 points!

Okay!

gift

Win 15 points!

Okay!

baam

Lose 5 points!

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trap

No points!

Oops!

seesaw

Swap points!

Okay!

fairy

Take points!

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25

thief

Give points!

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25

15

GEORGE IS GETTING READY TO WASH DISHES IN A THREE-COMPARTMENT SINK. WHAT SHOULD BE HIS FIRST TASK?

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15

WHAT IS THE ACCEPTABLE CONTACT TIME WHEN SANITIZING FOOD CONTACT SURFACES?

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15

WHICH FEATURE IS THE MOST IMPORTANT FOR A CHEMICAL STORAGE AREA?

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15

WHAT IS REQUIRED FOR MEASURING THE SANITIZING RINSE TEMPERATURE IN A HIGH-TEMPERATURE DISHWASHING MACHINE?

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15

HOW SHOULD FLATWARE (FORKS, KNIVES, SPOONS) AND UTENSILS THAT HAVE BEEN CLEANED AND SANITIZED BE STORED?

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