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

What is the minimum light intensity for a walk in refrigerator?

10 foot-candles (108 lux)

20 foot-candles (215 lux)

30 foot-candles (324 lux)

40 foot-candles (432 lux)

Backup of sewage in the prep area and a serious pest infestation are hazards that

are grounds for immediate closure of a foodservice operation

require the implementation of a HACCP program.

are legally required to be reported in at least one local n

must be corrected within 90 days of the inspection.

When is an operation required to have more than one type of sanitizer test kits?

If using more than one kind of chemical sanitizer

If using powder rather than liquid forms of a sanitizer

When sanitizing with both hot water and chemicals

When using one kind of sanitizer for multiple purposes

Coving is used to

reduce sharp corners on hard-to-clean floors.

reduce the risk of slips and falls.

increase resiliency of hard-surface flooring.

reduce noise in high-traffic areas.

How many hours can cold food be held without refrigeration before it must be sold, tossed served

6 hours

2 hours

4 hours

8 hours

What information must be included on the label of food packaged on-site for retail sale

list of ingredients

pack date

storage guidelines

serving size

What temperatures do infrared thermometers measure?

surface

internal food

air

oven

What causes preschool-age children to be at risk for foodborne illness

their immune systems are not strong

they have not recieved all of their immunizations

they only eat ready-to-eat foods

they have hidden injuries

When should a foodhandler diagnosed with jaundice return to work?

when approved by the regulatory authority

after 1 week

seven days after the last symptom is observed

when his or her skin returns to a natural color

What practice can help prevent allergic reactions?

Telling customers how an item is prepared

Cooking different food types in the same oil

using parchment paper when baking cookies

providing home delivery services

What practice should be used to prevent seafood toxins from causing a foodborne illness?

purchasing food from approved, reputable suppliers

cooking food to correct internal temperature

hand washing throughout the day

microwaving fish to be served raw for 15 seconds

What condition promotes the growth of bacteria?

food held between 70F and 125F (21C and 52C)

high acidity

low levels of moisture

food with a pH that is highly alkaline

Which food item has been associated with salmonella Typhi?

beverages

produce

shellfish from contaminated water

under cooked ground beef

Dairy products other than milk must be received at or below

41F (5C)

32F (0C)

35F (2C)

45F (7C)

Which raw food is associated with enterohemorrhagic and shiga toxin producing E. coli?

ground beef

fresh poultry

live shellfish

whole prok

During which phase in an operation does food safety control begin

purchasing

cooking

preparation

storage

Which is one way to prevent flies from entering the operation

install air curtains

apply repellants

install pest strips

apply residual spray

Which federal agency issues the Model Food Code?

food and drug administration

occupational safety and health administration

U.S. department of agriculture

centers for disease control and prevention

The primary goal of active managerial control is to reduce the risk of what?

foodborne illness

pest infestation

legal disputes

bad publicity

When can raw, unpackaged meat be offered for self-service?

at mongolian barbeques

at organic food stands

when meat is frozen

when meat is of high quality

Tuna salad is set out at 9,put out for a buffet at 11.What time must the tuna salad thrown out?

3:00

12:00

1:00

6:00

What does the CDC do?

investigate diseases

issue variances

inspects meat

regulates food across the state

Which of the following statements is true about fish containing ciguatera or scromboid toxins?

cooking will not destroy the toxins

freezing will destroy the toxins

you can see and smell these toxins

cooking will destroy these toxins

After you have washed your hands which of the following items should be used to dry them?

single use paper towels

your apron

a wiping cloth

a common cloth

An incident in which two or more persons experience a similar illness

Foodborne-illness outbreak

Foodborne-illness

fooodorne-illness ontbreak

Fodborne-illnedd