ServSafe ch 2 | Baamboozle - Baamboozle | The Most Fun Classroom Games!

0%

0 0 0

Back Restart

What does TCS stand for?

Time and temp. control for safety

What is the A in fat tom?

Acidity

What is the O in fat tom?

oxygen

What are the three types of contamination?

biological, physical, chemical

What is the temperature danger zone (TDZ)?

41-135

What do the T's in FATTOM stand for?

Time and Temperature

What does the F in FATTOM stand for?

Food

Which two pathogens can be kiiled by cooking/cool temperatures and which to can not?

Can : bacteria and parasites; can not : viruse and fungi

True or False: A person always shows all of the symptoms to a food-borne illness.

false

Which symptom of food-borne illness cause yellowing of the skin and eyes?

jaundice

What is the presence of harmful substances (biological, chemical or physical) in food?

contamination

What does the M in FATTOM stand for?

Moisture

Name three of the Big 6.

Shigella, Salmonella Typhi, Nontyphoidal Salmonella,, E.coli, Hepatitis A, Norovirus

What is a microorganism?

small, living organisms that can be seen only through a microscope. Many are harmless, but some can cause illness.

Bacteria are hard to find because they can't be ______, ________, or _________.

seen, smelled, or tasted

True or False: Cooling and frezzing can completely prevent molding?

False

Which FBI has jaundice as a symptom?

Hep A

What is the definition of a pathogen?

harmful microorganisms

Which food contains E. Coli?

ground beef

Fungi includes ______, ______, and ________.

yeasts, molds, mushrooms.

Where are most parasites found?

seafood and wild game

What are the four categories of pathogens in this chapter?

bacteria, fungi, parasite, virus

What is the basic prevention of bacteria?

Control of time and temperature

Tru or False: A virus needs a living host to grow?

true