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

Team 1
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Team 2
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Teams

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15

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

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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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heart

Other team wins 10 points!

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gold

Win 50 points!

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fairy

Take points!

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25

thief

Give points!

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25

heart

Other team wins 25 points!

Oops!

magnet

Take 15 points!

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shark

Other team loses 25 points!

Okay!

banana

Go to last place!

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baam

Lose 15 points!

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gift

Win 25 points!

Okay!

gift

Win 10 points!

Okay!

thief

Give points!

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25

15

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

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15

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

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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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15

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

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15

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

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