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

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minimum internal cooking temperature of stuffing made with tcs ingredients is

165F (74C)

158F (70C)

160F (71C)

145F (63C)

What should a foodhandler do to make gloves easier to put on?

Roll the gloves

Blow into gloves

Select the correct sized gloves

Sprinkle flour in gloves

A foodhandler who has been diagnosed with Shigellosis should be?

told to wear gloves while working  with food 

told to stay home

assigned to a nonfoodhandling position until recovery

told to wash his hands every 15min

a foodhandler comes to work with diarrhea what should the manager tell the foodhandler to do?

only bus tables

do not work with food 

go home

clean the restroom after  each use

what practice is useful for preventing norovirus from causing food-borne illness?  

cooling food rapidly

excluding staff with vomitting from the operation

encouraging staff to get flu shots

cooking food to minimum internal temperature 

which of the following items can contaminate food?

a watch

rings 

earrings

All of the above

a foodhandler with salmonellosis cannot continue to work at an establishment until recovered

True

False

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

purchasing food from approved, reputable suppliers

microwaving fish to be served raw for 15 seconds

cooking food to correct internal temperature

hand washing throughout the day 

Storing sanitizers away from food is one way to help prevent which type of contamination?

environmental

cross 

physical

chemical

Managers must report employee illnesses resulting from this pathogen.

Shigella  spp.

clostridium perfringens

vibrio vulnificus

What does T.C.S stand for?

Time (and temperature) controlled foods

Time consuming foods

Turkey Cuts standing

Tata consultancy services

When should you flip your cutting board?

always

after you're done cutting

never

What temperature must cooked vegetables reach to be safely hot-held for service?

165° F

155° F

145° F

135° F

Dairy products other than milk must be recieved at or below

41F (5C)

32F (0C)

45F (7C)

35F (2C)

Your hands should be washed after which of the following activities?

Touching your hair

using a handkerchief

eating

all of the above

Cross contamination is when you are transferring an item of food from one surface to another?

False

True

which is one way to prevent flies from entering the operation

install pest strips

apply residual spray

apply repellants

install air curtains

lasagna was removed from hot holding service at 11:00am what time must it be served or tossed?

2:00 p.m.

12:00 p.m.

4:00 p.m.

3:00 p.m.

what is the minimum internal cooking temperature for a veal chop?

145°F (63°C)

155°F (68°C)

135°F (57°C)

165°F(74°C)

Establishments should only use hand sanitizers that have been approved by the FDA

True 

False

where should a foodhandler was his or her hands after prepping food?

designed sink for handwashing

food prep sink

utility sink

3 compartment sink

After which activity must food handlers wash their hands?

serving customers

clearing tables

applying hand antiseptic

putting on gloves

what type of eggs should be used when preparing raw or under cooked dishes for high risk pop.

pooled

hard boiled

shelled

pasteurized 

single use gloves are not required when

handling cooked food

the food handler has a latex sensitivity

washing produce

prepping ready to eat foods

Which could be a factor of time temperature abuse?

Not held or stored at required temperatures

It is not cooled properly

not cooked or reheated to the correct temperature

Throwing a clock at a thermometer

A nursing home has a yearly barbecue for its residents. Which food item should not be served

potato salad

Deviled eggs

rare hamburgers

raw carrots 

Which piece of jewelry can be worn on a food handler's hand or arm?

diamond ring

watch 

plain band ring

medical bracelet

Amber has a small cut.What should her manager do?

send amber home

cover her hand with a glove or finger cot

cover the cut with a clean bandage

cover the cut with a clean bandage, glove or finger cot

what temperatures do infrared thermometers measure?

surface

internal food

oven

air

Protective shields and shatter resistant lightbulbs prevent against which type of contamination

cross

biological

physical

chemical

what should be done with unwrapped utensils that appear to be unused after guests have left

leave the utensils for the next guest

wipe off the utensils and reuse

clean and sanitize the utensils

Wrap the utensils with a clean napkin

During handwashing foodhandlers must vigorously scrub their hands and arms for 2 minutes

true 

false

what condition promotes the growth of bacteria? 

low levels of moisture 

food with a pH that is highly alkaline 

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

high acidity 

What should be done with a package of flour that is received with signs of dampness on the bag?

Accept it and place it in dry storage

store in 41° or below

reject the flower and return it to the supplier

dry the bag and tape it up

A food handler with long hair should 

cover it up with a restraint

secure it with hair spray

put it in a ponytail

wear a hair clip

when can glass thermometers be used 

when hanging in a cooler

when checking liquids

when enclosed in a shatter proof casing

when candy is being made 

What is the correct temperature for receiving cold TCS food?

60 or lower

45 or lower

41 or lower

50 or lower 

the first step to cooling a deep pan of rice is to 

let the pan sit on the counter for an hour to cool 

cover the rice tightly with foil

place the pan of rice into a walk-in freezer

put the rice into shallow pans

which of the following should be implemented at establishments

no chewing gum or tobacco while serving food

no smoking while preparing or serving food

no eating in food prep areas

all of the choices

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

when meat is of high quality

at mongolian barbeques

at organic food stands

when meat is frozen

What practice can help prevent allergic reactions?

providing home delivery services

using parchment paper when baking cookies

Cooking different food types in the same oil

Telling customers how an item is prepared 

which is an example of a physical contamination? 

cooking tomato sauce in a copper pan 

touching dirty food-contact surfaces

bones in fish 

sneezing on food 

Although attacks may occur anywhere in the food chain where are they usually focused

purchasing of the food items

On the food item, process or business

cooking

recieving the food items

Copper utensils and equipment can cause an illness when used to prepare acidic foods?

True

false

what should the food handlers do after leaving and returning to the prep area

remove their apron

put on gloves

apply hand antiseptic

wash hands

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

cooking will destroy these toxins

cooking will not destroy the toxins

you can see and smell these toxins

freezing will destroy the toxins

a preschool cafeteria manager protects young children's health by serving?

raw milk

sliced cantaloupe 

fresh orange juice

pasteurized eggs

foodhandlers must wash their hands after smoking

true 

false

Which food handler is least likely to contaminate the food she will handle?

a foodhandler who keeps her fingernails short

A foodhandler who wears false fingernails

a foodhandler who keeps her fingernails long 

a foodhandler who wears nail polish

Which of the following is not a common food allergen?

beef

dairy products

eggs

peanuts

food prep utensils must be cleaned and sanitized at least every how many hours?

6

3

4

5

illness from spoilage of contaminated food,bacteria,viruses, or parasites, chemical toxins

immune system

Foodborne-illness outbreak

Contamination

Foodborne illness

a food handler serving a glass of water to a customer should avoid holding the glass by the...

middle 

bottom

rim

stem

at which minimum temperature should hot food be held on a self service buffet 

180F

165F

135F

155F

once recieved, fresh poultry should be

stored at an internal temperature of 41F (5C) or lower

labeled with the correct handling procedures

packed tightly in cardboard boxes

free of all pathogens

Anaphylaxis

extreme vomiting

Death

when your throat closes

A severe life threatening allergic reaction

what information must be posted on a dishwasher

correct settings

manufacturer phone number

schedule for cleaning

recommended sanitizing amounts

A deli worker stops making sandwhiches to use the restroom. She must first...............

take off her hat

change her uniform

take off her apron and properly store it

wash her hands 

Who is required to wear a hair restraint while working?

cashiers

hosts

dishwashers

greeters

What should staff do when receiving a delivery of food and supplies?

store immediately and inspect later

visually inspect all food items

inspect the non food items first

stack neatly and return within 12 hours

Gloves should be changed at least every 4 hours of continual use

false

true

what should a server do after clearing a table

apply hand antiseptic

rinse hands in warm water

put disposable gloves on

wash hands

which step is a critical point for ground beef

serving

recieving

purchasing

cooking 

how should chemicals be stored?

with kitchen-ware

above food

in food storage areas 

away from prep areas

a cherry pit found in a fruit cocktail is an example of which type of hazard

chemical

physical

biological

viral

which is a physical contaminant?

peanuts on a sundae

twist tie in a tossed salad

salmonella typhi in poultry

mold on cheese

a food handler has just finished storing a dry food delivery. which step was done correctly?

 stored food in an empty chemical container

stored food underneath a stairwell

stored food away from the wall

stored food 4 inches off the floor

an example of a physical contaminant is

dirt

pesticides

bacteria

mushrooms

When should you leave the workplace

When you have a fever

When you feel faint

A mild headache

If you purchase food from an unsafe or sketchy source then what could you be at risk for?

Getting into a fight

transporting of a foodborne illness

Loss of money

Rotten produce

Ready-to-eat TCS food prepped in-house must be date marked if it's held for more than.....

72 hours

12 hours

48 hours

24 hours

Unwanted pollution of something by another substance.

infection

pollution

contamination

invasion

which food item has been associated with salmonella Typhi?

under cooked ground beef  

shellfish from contaminated water

produce

beverages

What does the CDC do?

inspects meat

regulates food across the state

investigate diseases

issue variances

Parasites are associated with which food

baked goods

poultry

seafood

produce

what must food handlers do to food immediately after thawing it.

Cook it

Cool it

Freeze it

Hold it

What rule for serving bread should food handlers practice?

Recycle unused, uncovered butter for use in other food items

clean and sanitize bread baskets between each customer

Do not re-serve uneaten bread

Reheat uneaten bread before serving to other customers

When cooking raw foods in the microwave food must be

cooked in a disposable container

kept uncovered during the cooking process

cooked for a minimum of 3 minutes

stirred midway through the cooking process

/What is a cross connection

Backflow of clean water into dirty water

approved public water main

physical link between safe water and dirty water

water transport vehicle

when should a foodhandler with a sore throat and fever be excluded in an operation

after the foodhandler has a sore throat for more than 5 days

when the foodhandlers fever is over 100F

The customers served are primarily a high risk population

before the regulatory authority is notified

RTE stands for ready to eat foods

False

True

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

ground beef

whole prok

live shellfish

fresh poultry

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

pack date

storage guidelines 

serving size

list of ingredients

3 steps to preventing deliberate contamination of food are?

Knowing the right people, shopping smart, fda

Safe sources, approved sources, train staff

Keeping a close eye, no terrorists, take it close

which of these food processes does not require a variance from a regulatory authority?

curing food

smoking food as a method to preserve it

 buying bean sprouts from a reputable supplier

pasteurizing juice on site

When should food handlers who wear gloves wash their hands?

after putting on the gloves

before taking off the gloves

before putting on the gloves

after applying a hand antiseptic

how can a food handler reduce bacteria found on poultry

thawing poultry under running water

washing poultry prior to cooking

cooking the poultry to the proper internal temperature

recieving only frozen poultry

how should an item that has been recalled by its manufacturer be stores in an operation?

in self-draining containers

together with food that will be served

in vacuum-packed bags

seperately from food that will be served

a manager notices dust on the cieling in the prep area. the source could be?.

air vents that have not been cleaned 

a problem with the dishwasher

improper sanitizer concentration

failure to routinely vacuum the dining room carpet

which piece of jewelery may a food handler wear at work

watch 

plain ring

medical alert bracelet

nose ring

Which storage practice reduces the risk of cross contamination?

ground beef stored above steak

carrots stored above ground beef

fish stored above cheese

poultry stored above raw oysters

cold tcs foods must be recieved  at an internal temperature of no higher than

35°F(2°C)

45°F(7°C)

32°F (0°C)

41°F(7°C)

cleaning products may be stored with packages of food

false

true

During which phase in an operation does food safety control begin

purchasing

preparation

cooking

storage

an establishment should do all of the following to prevent contamination EXCEPT!!!!

use food-storage grade containers 

store food away from chemicals

keep high-acid foods seperate from other types of food

purchase food products from approved suppliers

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

they only eat ready-to-eat foods

they have not recieved all of their immunizations 

they have hidden injuries

their immune systems are not strong

How far above the floor should food be stored?

at least 6"

at least 2"

at least 1 1/2"

at least 4"

By leaving the bathroom and not washing my hands, am I practicing good hygiene?

Yes

Maybe

It depends on if you use handsanitizer

No

what symptom requires a food handler to be excluded from the operation?

jaundice

sore throat

ciughing

stomach cramps

what is the purpose of a hand antiseptic?

eliminate the need for the use of gloves

lower the number of pathogens on the skin

increase the use of sanitizing solutions

eliminate the need for hand washing

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

pest infestation

legal disputes

bad publicity

foodborne illness

What is the internal temperature hot food must be held at to prevent pathogens from growing?

153°F

41°F

135°F

145°F

Which information is required on a material safety data sheet (MSDS)

the cost of the chemical

first aid information

photos of the chemical 

the vendors contact number

when thawing meat it must be kept cold in order to 

preserve the taste of the meat

prevent the growth of fungi

minimize the growth of bacteria

maintain the color of the meat

What is the minimum internal cooking temperature for chicken breast?

135° for 15 seconds

165° for 15 seconds

155° for 15 seconds

145° for 15 seconds

A food handler can cool a stockpot of clam chowder by placing it into a.....

Sink of ice water

Cooler

cold-holding unit

Freezer

which of the following personal hygiene behaviors can contaminate food?

Touching a pimple 

nose picking

all of the above

Touching hair

when should hand antiseptics be used?

before washing hands

when gloves are not being used

after washing your hands

when soap is unavailabe

Which of the following is the most dangerous hazard?

Chemical Hazard

Physical Hazard

Emotional Hazard

Biological Hazard

Establishments must only use hand sanitizers that 

can be applied before handwashing

can be dispensed in a liquid

have been approved by the FDA

dry quickly

Who would be at high risk of a food borne illness outbreak?

An athlete

Chef Bruce

The elderly

someone who is already sick

A person who is allergic to food may experience tightening of the throat

True

false 

Food handlers with vomiting or diarrhea should be excluded from the operation until they are

approved to return to work by the regulatory authority

symptom fre for at least 24 hours

symptom free for at least 3 days

approved after signing a statement to report the illness

which federal agency issues the model food code?

U.S. department of agriculture

occupational safety and health administration

centers for disease control and prevention

food and drug administration

what must food handlers do when handling ready to eat food?

use bare hands

sanitize their hands

wear an apron

wear single-use-gloves

what strategy can prevent cross-contamination?

prep raw food and ready to eat food at the same time

avoid time temperature abuse

buy food that does not require prepping 

prep food on both sides of a cutting board 

Which of the foods are considered unsafe? (more than one answer)

Cooked rice

Untreated Garlic

Sprout seeds

Lamb

Fish that have been cooked properly will be safe to eat?

False

True 

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

fooodorne-illness ontbreak

Foodborne-illness

Foodborne-illness outbreak

Fodborne-illnedd

True or False? While using a cutting board it's okay to flip your board and continue

False

True

Which is the correct definition of a biological hazard?

foreign objects found in the food

Bacteria, viruses, parasite, mushroom and seafood toxin

Pesticides and food additives found in food

Define immune system.....

not able to be infected by a system

the body's defense against infectious organisms & invaders

organ system

defending your body against outside organisms

A food handler thaws several frozen turkeys on a prep table. what is the danger that it poses?

Cross-contamination

time temperature abuse

Toxic-metal poisoning

Off flavors in food

Which item is a potential physical contaminant

hand sanitizer

jewelry

sweat

sanitizer

Which item is classified as a physical hazard when found in food

insect spray

mold

bleach

shell fragment

What can occur if prep tables are not cleaned and sanitized between uses

off flavors in food 

Toxic-metal poisoning 

Time-temperature abuse

Cross contamination

in a self-service area, bulk unpackaged food does not need a label if the product

make a claim about health or nutrient content

has been prepared at an unregulated processing plant

has been prepared at a vendor's processing plant

does not make a claim about health or nutrient content

when ensuring food safety what should you do?

control the temperature

Practice good hygiene

control the time

all of the above

When should a foodhandler diagnosed with jaundice return to work?

after 1 week

when his or her skin returns to a natural color

seven days after the last symptom is observed 

when approved by the regulatory authority

what symptom can indicate a customeris having an allergic reaction?

appetite loss

left arm pain

coughing blood

Wheezing or shortness of breath

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

your apron

a common cloth

single use paper towels

a wiping cloth