ServSafe Chapter 1-3 | Baamboozle - Baamboozle | The Most Fun Classroom Games!

Which of the following is NOT a TCS food?

Peanut butter cookie

Bean sprouts

Baked potato

Sliced melon

What must a food handler with a hand wound do to work safely with food?

Cover the wound with impermeable cover & wear a glove

Avoid working with raw food

Prove the wound has healed

Apply hand sanitizer to the wound

What should a food handler do to make gloves easier to put on?

Select the correct size gloves

Sprinkle flour in the gloves

Blow into gloves

Wash hands before putting on gloves on

Foodhandler must be excluded from foodservice if they have any of the following EXCEPT

Fever

Vomiting

Diarrhea

Jaundice

All of the following are common food allergies except

Bran

Wheat

Eggs & Milk

Soy

Which is NOT a symptom of a food allergy reaction?

Heart convulsions

Itching in and around the mouth

Hives

Swelling of the face, eyes, hands or feet

Toxic metal poisoning is commonly caused by all of the following except

Copper

Lead

Zinc

Stainless steel

Salmonellosis can be found in

All of the above

Poultry & eggs

Dairy products

Produce

_____________ is the only pathogen that grow without oxygen

Botulism

E-Coli

Salmonellosis

Shigellosis

Shigellosis can be transferred by __________, by transferring the bacteria from feces to food

Food handlers

Flies

Birds

Lady bugs

With Norovirus, people become contagious within _______________ after eating it.

Hours

Minutes

Days

Weeks

If a food handler presents a symptom of Jaundice, they most likely have

Hepatitis A

Norovirus gastroenteritis

Listeriosis

Hemorrhagic colitis

Which is NOT an example of cross contamination?

Two different types of salad mixing together

Contaminated ingredients added to RTE food

Contaminated food touches or drips fluids onto cooked or RTE

food handler touches contaminated food and then touches RTE

Which of the following is NOT a physical hazard?

Toxic metal leaching

Chicken bone

Band aid

Hair

Which of the following is considered a chemical hazard?

Sanitizer

Fish bone

Bacteria

Broken Glass

Which of the following is NOT a high risk population for a foodborne illness?

A seventy-one year old male

A forty-one year old man with high blood pressure

A twenty four year old female on chemotherapy

A two year old female

Which of the following is not a cost associated with a foodborne illness?

Increased customer sales

Lawsuits and legal fees

Negative media exposure

Increased insurance premiums

When washing your hands, you should scrub them for at least

10 to 15 seconds

5 to 10 seconds

15 to 20 seconds

20 to 25 seconds.

Food can become unsafe through

All of the above

Improper cleaning and sanitizing

Cross-contamination

Poor personal hygiene

Food is being time-temperature abused whenever it is kept between

41F and 135F

0F and 41F

32F and 41F

135F and 165F

What should a manager at a hospital do if a cook calls in with headache, nausea, and diarrhea?

Tell the cook to stay away from work and see a doctor

Tell the cook to rest for a couple hours and come to work

Tell the cook to come in for a couple of hours then go home

Tell the cook to go to doc and then immediately come to work

What should food handlers do if they cut their fingers while prepping food?

Cover the wound with a bandage and a glove or finger cot

Cover the wound with a bandage

Stay away from food and prep areas.

Cover the hand with a glove or finger cot.

Food handlers who work in a nursing home cant work in the operation if they have which symptom?

Sore throat with fever

Thirst with itching

Soreness with fatigue

Headache with soreness

Food handlers should keep their fingernails

Short and unpolished

Long and unpolished

Long and painted with nail polish

Short and painted with nail polish

Which piece of jewelry can be worn by a foodhandler?

Plain band ring

Diamond ring

Watch

Medical bracelet

What should foodhandlers do after prepping food and before using the restroom?

Take off their aprons

Wash their hands

Change their gloves

Take off their hats

What must foodhandlers do after touching their hair, face or body?

Wash their hands

Rinse their gloves

Change their aprons

Use a hand antiseptic

To prevent food allergens from being transferred to food

Clean and sanitize utensils before use

Buy food from approved, reputable suppliers

Store cold food at 41F or lower

Avoid pewter tableware and copper cookware

Itching and tightening of the throat are symptoms of what?

Food allergy

Hepatitis A

Hemorrhagic colitis

Cigueatera fish poisoning

To prevent chemical contamination, chemicals should be stored ___________ food and utensils

Separate from

Next to

Above

In the same area as

Cooking tomato sauce in a copper pot can cause which foodborne illness?

Toxic-metal poisoning

Hemorrhagic colitis

Staphylococcal gastroenteritis

Foodborne infection

Eggs and peanuts are dangerous for people with which condition?

Food allergies

FAT TOM

Chemical sensitivity

Poor personal hygiene

Foodservice operations should not use mushrooms unless they have been

Purchased from an approved, reputable supplier.

Stored at 41F or lower

Frozen before cooking or serving.

Cooked to an internal temperature of 135F.

What is the best way to prevent a foodborne illness caused by seafood toxins?

Purchasing seafood from approved, reputable suppliers

Freezing seafood prior to cooking it

Purchasing smoked or cured seafood

Cooking seafood to the right minimum internal temperature

Viruses such as Norovirus and Hepatitis A can be spread when food handlers fail to

Wash their hands

Use pasteurized eggs

Determine the correct moisture level.

Purchase beef from approved, reputable suppliers

Covering wounds can help prevent the spread of which pathogen?

Staphylococcus aureus

Norovirus

Vibrio vulnificus

Salmonella spp

Which practice can reduce Salmonella spp. in poultry to safe levels?

Cooking food to the right temperature

Storing food at 55F or higher

Inspecting canned food for damage

Purchasing oysters from approved, reputable

Commonly linked with ground beef, what pathogen has also been linked contaminated produce?

Shiga toxin-producing E.coli

Bacillus cereus

Salmonella spp

Shigella

Which pathogen is primarily found in the hair, nose and throat of humans?

Staphlococcus aureus

Giardia duodenalis

Bacilius cereus

Clostridium botulinum

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen and

Moisture

Meat.

Melatonin.

Management.

Foodborne pathogens grow well at temperatures

Between 41F to 135F

Below 32F

Between 1F to 40F

Above 212F

Three keys to food safety:practicing good personal hygiene, preventing cross-contamination, and

Time-temperature control

Bacteria abatement

Toxic-metal leaching

Pathogen measurement

For a foodborne illness to be an outbreak how many people must experience the same illness

2

1

20

10

The three categories of food safety hazards are biological, physical and

Chemical.

Temporal.

Practical.

Thermal.

Why are the elderly people at a higher risk for foodborne illnesses?

Their immune systems have weakened with age

They are more likely to spend time in a hospital.

They are more likely to suffer allergic reactions

Their appetites have decreased with age.