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

Which is associated with Salmonella Typhi?

Drinks

What is required when receiving fish that will be served raw or partially cooked?

It must be correctly frozen before you receive it.

Milk can be received at 45 degrees Fahrenheit under what condition?

It is cooled to 41 degrees Fahrenheit or lower in 4 hours.

What is the most important factor in choosing a food supplier?

Has been inspected & meets local, state & federal laws.

A thermometer used to measure the temperature of food must be accurate to what temperature?

+/- 2

What is the minimum internal cooking temperature for eggs that will be held for service?

155

Ensuring that food reaches its correct internal temperature is example of what HACCP Principle?

Monitoring

What is the minimum internal temperature of a veal chop?

145

When a food contact surface is in constant use, how often should it be clean and sanitized?

4 hours

What is the purpose in setting critical limits in a HACCP plan?

To reduce Hazards to safe levels

Hot TCS can be held without temperature control for a maximum of

4 hours

Cold foods previously held at 41 ͦ F can be held without temperature control for how long?

6 hours

TCS food reheated for hot-holding must reach what temperature?

165

How should roast beef, halibut, lettuce, and ground chicken be stored in the cooler?

Lettuce, halibut, roast beef, ground chicken

What is the minimum internal temperature for green beans for hot- held service?

135

What is the maximum days allowed to keep foods that are stored and held at 41 ͦ F (5 ͦͦ C)

7 days

What should foodservice operators do to prevent customer illness from Shigella spp.?

Control flies in and out of the operation

What could be done food service operator do to prevent the spread of Hepatitis A?

Exclude staff with jaundice from the operation

Parasites are most commonly associated with

Seafood

Name 2 of the components of a restaurant’s crisis communication plan?

List of media responses or a question-and-answer sheet suggesting what to say for each crisis Sample press releases that can be tailored quickly to each inciden

The time to prepare for a crisis is

Before one happens

9) Who is responsible for notifying the regulatory authority if a customer reports a foodborne illness to the restaurant?

The manager

8) If there is a backup of raw sewage in the restaurant, what does the restaurant need to do?

Contact the local regulatory authority to determine what the restaurant needs to do in order to be able to re-open.

7) If food temperature control is lost (refrigeration is out) for a long period of time, what does the restaurant need to do?

Arrange access to an electrical generator and a refrigerated truck that you can use in the event of an emergency. Prepare a menu with items that do not require

6) What is the other document required in order to perform the specialized methods

A varince

Name 2 specialized methods is there a HACCP plan required to be in place before it is performed at a facility?

Smoking food as a method to preserve it (but not to enhance flavor) • Using food additives or adding components, such as vinegar to preserve or alter it so it

What is the first step in the HACCP plan ?

Conduct a Hazard Analysis

There are _____(number) principles of the HACCP program.

7

What is the purpose of the HACCP program?

To identify significant biological, chemical or physical hazards at specific points within a product’s flow. Once identified, the hazards can be prevented, eli

What does HACCP stand for?

Hazard Analysis Critical Control Point

What are the five common risk factors for foodborne illness?

Purchasing food from unsafe sources, failing to cook food correctly, holding foot at incorrect temperatures, using contaminated equipment and practicing poor pe