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

Team 1
0

Team 2
0

Teams

Name

Score

1

2

3

4

5

6

7

8

9

10

Loading

15

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

Oops!

Show

Check

Okay!

Check

trap

No points!

Oops!

seesaw

Swap points!

Okay!

shark

Other team loses 15 points!

Okay!

banana

Go to last place!

Oops!

15

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

Oops!

Show

Check

Okay!

Check

15

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

Oops!

Show

Check

Okay!

Check

15

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

Oops!

Show

Check

Okay!

Check

15

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

Oops!

Show

Check

Okay!

Check

seesaw

Swap points!

Oops!

fairy

Take points!

5

10

15

20

25

gift

Win 10 points!

Okay!

lifesaver

Give 25 points!

Oops!

15

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

Oops!

Show

Check

Okay!

Check

15

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

Oops!

Show

Check

Okay!

Check

heart

Other team wins 20 points!

Oops!

shark

Other team loses 15 points!

Okay!

rocket

Go to first place!

Okay!

lifesaver

Give 20 points!

Oops!

Restart Join for Free

;

Your experience on this site will be improved by allowing cookies.