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

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single use gloves are not required when

handling cooked food

prepping ready to eat foods

the food handler has a latex sensitivity

washing produce

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

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

cover the cut with a clean bandage

send amber home

cover her hand with a glove or finger cot

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

viral

chemical

biological

physical

which step is a critical point for ground beef

cooking 

recieving

purchasing

serving

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

155F

180F

135F

165F

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

a wiping cloth

a common cloth

single use paper towels

your apron

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

in vacuum-packed bags

seperately from food that will be served

together with food that will be served

in self-draining containers

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

cooking

recieving the food items

On the food item, process or business

purchasing of the food items

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 should food handlers who wear gloves wash their hands?

before putting on the gloves

after applying a hand antiseptic

after putting on the gloves

before taking off the gloves

What practice can help prevent allergic reactions?

Cooking different food types in the same oil

Telling customers how an item is prepared 

providing home delivery services

using parchment paper when baking cookies

Which item is a potential physical contaminant

sanitizer

sweat

jewelry

hand sanitizer

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

physical

biological

cross

chemical

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

remove their apron

apply hand antiseptic

wash hands

put on gloves

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

stomach cramps

ciughing

jaundice

sore throat

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

12:00

3:00

1:00

6:00

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

Off flavors in food

time temperature abuse

Toxic-metal poisoning

Cross-contamination

How far above the floor should food be stored?

at least 6"

at least 2"

at least 4"

at least 1 1/2"

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

photos of the chemical 

first aid information

the vendors contact number

the cost of the chemical

which federal agency issues the model food code?

centers for disease control and prevention

U.S. department of agriculture

food and drug administration

occupational safety and health administration

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

12:00 p.m.

4:00 p.m.

3:00 p.m.

2:00 p.m.

once recieved, fresh poultry should be

packed tightly in cardboard boxes

free of all pathogens

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

labeled with the correct handling procedures

Which of the following is the most dangerous hazard?

Chemical Hazard

Emotional Hazard

Biological Hazard

Physical Hazard

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

5

3

6

4

When cooking raw foods in the microwave food must be

kept uncovered during the cooking process

stirred midway through the cooking process

cooked for a minimum of 3 minutes

cooked in a disposable container

What thermometer is best suited to checking a dish-washing machine's final rinse temperature?

infrared thermometer

immersion probe

maximum registering thermometer

time-temp indicator

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

Sprinkle flour in gloves

Roll the gloves

Blow into gloves

Select the correct sized gloves

what does the L stand for in the FDA's ALERT tool

listen

limit

leave

look

Which of the following is not a common food allergen?

eggs

peanuts

beef

dairy products

how can a food handler reduce bacteria found on poultry

washing poultry prior to cooking

thawing poultry under running water

recieving only frozen poultry

cooking the poultry to the proper internal temperature

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

Touching your hair

all of the above

eating

using a handkerchief

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

Sprout seeds

Lamb

Untreated Garlic

Cooked rice

which food item has been associated with salmonella Typhi?

produce

shellfish from contaminated water

beverages

under cooked ground beef  

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

foodborne illness

pest infestation

bad publicity

legal disputes

when can glass thermometers be used 

when checking liquids

when enclosed in a shatter proof casing

when candy is being made 

when hanging in a cooler

/What is a cross connection

physical link between safe water and dirty water

Backflow of clean water into dirty water

water transport vehicle

approved public water main

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

fooodorne-illness ontbreak

Foodborne-illness

Fodborne-illnedd

Foodborne-illness outbreak

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

all of the choices

no smoking while preparing or serving food

no eating in food prep areas

Anaphylaxis

when your throat closes

extreme vomiting

Death

A severe life threatening allergic reaction

Who is required to wear a hair restraint while working?

greeters

dishwashers

cashiers

hosts

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

stored food 4 inches off the floor

 stored food in an empty chemical container

stored food away from the wall

stored food underneath a stairwell

Which could be a factor of time temperature abuse?

not cooked or reheated to the correct temperature

Throwing a clock at a thermometer

It is not cooled properly

Not held or stored at required temperatures

Which storage practice reduces the risk of cross contamination?

fish stored above cheese

carrots stored above ground beef

poultry stored above raw oysters

ground beef stored above steak

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

clean the restroom after  each use

do not work with food 

go home

only bus tables

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

Sink of ice water

cold-holding unit

Cooler

Freezer

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

True

false

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

cooking will not destroy the toxins

cooking will destroy these toxins

you can see and smell these toxins

freezing will destroy the toxins

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

48 hours

72 hours

12 hours

24 hours

When should you leave the workplace

A mild headache

When you feel faint

When you have a fever

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

A foodhandler who wears false fingernails

a foodhandler who wears nail polish

a foodhandler who keeps her fingernails long 

a foodhandler who keeps her fingernails short

After which activity must food handlers wash their hands?

serving customers

putting on gloves

applying hand antiseptic

clearing tables

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

shelled

pasteurized 

hard boiled

pooled

which organization includes inspecting food as one of its primary responsibilities?

U.S public health service

centers for disease control

U.S department of agriculture

occupational safety and health administration

Which is the correct definition of a biological hazard?

foreign objects found in the food

Bacteria, viruses, parasite, fungi, mushroom & seafood toxin

Pesticides  and food additives found in food

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

cooking food to minimum internal temperature 

excluding staff with vomitting from the operation

cooling food rapidly

encouraging staff to get flu shots

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

take off her apron and properly store it

change her uniform

take off her hat

wash her hands 

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

bleach

mold

insect spray

shell fragment

Establishments must only use hand sanitizers that 

can be applied before handwashing

dry quickly

have been approved by the FDA

can be dispensed in a liquid

What does T.C.S stand for?

Tata consultancy services

Turkey Cuts standing

Time consuming foods

Time (& temperature) controlled foods

what temperatures do infrared thermometers measure?

internal food

air

surface

oven

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

chemical

physical

cross 

environmental

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

The customers served are primarily a high risk population

before the regulatory authority is notified

when the foodhandlers fever is over 100F

an example of a physical contaminant is

pesticides

mushrooms

bacteria

dirt

which of the following personal hygiene behaviors can contaminate food?

Touching hair

Touching a pimple 

nose picking

all of the above

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

Cook it

Freeze it

Hold it

Cool it

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

An athlete

Chef Bruce

someone who is already sick

The elderly

Define immune system.....

not able to be infected by a system

defending your body against outside organisms

organ system

the body's defense against infectious organisms & invaders

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

False

True 

What rule for serving bread should food handlers practice?

Recycle unused, uncovered butter for use in other food items

Reheat uneaten bread before serving to other customers

Do not re-serve uneaten bread

clean and sanitize bread baskets between each customer

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

145° F

135° F

165° F

155° F

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

135°F (57°C)

155°F (68°C)

145°F (63°C)

165°F(74°C)

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

Loss of money

Rotten produce

Getting into a fight

transporting of a foodborne illness

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

Contamination

Foodborne illness

immune system

Foodborne-illness outbreak

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

when meat is of high quality

at organic food stands

at mongolian barbeques

when meat is frozen

What does the CDC do?

investigate diseases

inspects meat

regulates food across the state

issue variances

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

wear an apron

wear single-use-gloves

sanitize their hands

use bare hands

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

fresh orange juice

raw milk

pasteurized eggs

sliced cantaloupe 

Dairy products other than milk must be recieved at or below

32F (0C)

45F (7C)

41F (5C)

35F (2C)

A foodhandler who has been diagnosed with Shigellosis should be?

told to wear gloves while working  with food 

assigned to a nonfoodhandling position until recovery

told to stay home

told to wash his hands every 15min

how should chemicals be stored?

in food storage areas 

above food

with kitchen-ware

away from prep areas

when ensuring food safety what should you do?

control the time

control the temperature

all of the above

Practice good hygiene

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

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

false

true 

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

True

False

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

inspect the non food items first

store immediately and inspect later

visually inspect all food items

stack neatly and return within 12 hours

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

stem

bottom

rim

middle 

what is the purpose of a hand antiseptic?

eliminate the need for the use of gloves

increase the use of sanitizing solutions

lower the number of pathogens on the skin

eliminate the need for hand washing

During which phase in an operation does food safety control begin

cooking

storage

preparation

purchasing

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

Yes

No

Maybe

It depends on if you use handsanitizer

3 steps to preventing deliberate contamination of food are?

Safe sources, approved sources, train staff

Keeping a close eye, no terrorists, take it close

Knowing the right people, shopping smart, fda

minimum internal cooking temperature of stuffing made with tcs ingredients is

158F (70C)

145F (63C)

165F (74C)

160F (71C)

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

live shellfish

fresh poultry

ground beef

whole prok

RTE stands for ready to eat foods

True

False

Chef Bruce is holding his rear end & mouth while running, which of the following should be done

sit there

follow him

snapchat it

call chef carter and tell him of the incident

A food handler with long hair should 

secure it with hair spray

cover it up with a restraint

put it in a ponytail

wear a hair clip

What is the correct temperature for receiving cold TCS food?

50 or lower 

60 or lower

45 or lower

41 or lower

foodhandlers must wash their hands after smoking

true 

false

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

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

Toxic-metal poisoning 

off flavors in food 

Cross contamination

Time-temperature abuse

Unwanted pollution of something by another substance.

infection

pollution

invasion

contamination

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

False

True

which is an example of a physical contamination? 

touching dirty food-contact surfaces

cooking tomato sauce in a copper pan 

sneezing on food 

bones in fish 

Parasites are associated with which food

seafood

produce

poultry

baked goods

When should you flip your cutting board?

always

after you're done cutting

never

cleaning products may be stored with packages of food

false

true

what information must be posted on a dishwasher

schedule for cleaning

correct settings

recommended sanitizing amounts

manufacturer phone number

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

Wrap the utensils with a clean napkin

leave the utensils for the next guest

clean and sanitize the utensils

wipe off the utensils and reuse

which piece of jewelery may a food handler wear at work

watch 

plain ring

nose ring

medical alert bracelet

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

True

false 

when should hand antiseptics be used?

when soap is unavailabe

after washing your hands

when gloves are not being used

before washing hands

which is a physical contaminant?

twist tie in a tossed salad

peanuts on a sundae

salmonella typhi in poultry

mold on cheese

parasites are commonly associated with what food?

wild game 

whole wheat

mushrooms

dairy produce 

what condition promotes the growth of bacteria? 

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

high acidity 

food with a pH that is highly alkaline 

low levels of moisture 

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

store food away from chemicals

purchase food products from approved suppliers

use food-storage grade containers 

keep high-acid foods seperate from other types of food

Managers must report employee illnesses resulting from this pathogen.

vibrio vulnificus

clostridium perfringens

Shigella  spp.

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

diamond ring

plain band ring

medical bracelet

watch 

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

32°F (0°C)

35°F(2°C)

45°F(7°C)

41°F(7°C)

what should a server do after clearing a table

rinse hands in warm water

put disposable gloves on

apply hand antiseptic

wash hands

what symptom can indicate a customeris having an allergic reaction?

left arm pain

coughing blood

appetite loss

Wheezing or shortness of breath

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

135°F

145°F

153°F

41°F

which is one way to prevent flies from entering the operation

install air curtains

apply residual spray

apply repellants

install pest strips

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

False

True

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

reject the flower and return it to the supplier

store in 41° or below

dry the bag and tape it up

When should a foodhandler diagnosed with jaundice return to work?

when approved by the regulatory authority

after 1 week

when his or her skin returns to a natural color

seven days after the last symptom is observed 

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

true

false

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

rare hamburgers

potato salad

raw carrots 

Deviled eggs

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

smoking food as a method to preserve it

 buying bean sprouts from a reputable supplier

pasteurizing juice on site

curing food

which of the following items can contaminate food?

rings 

All of the above

a watch

earrings

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

8 hours

4 hours

6 hours

2 hours

What is the minimum internal cooking temperature for chicken breast?

145° for 15 seconds

165° for 15 seconds

155° for 15 seconds

135° for 15 seconds

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

serving size

storage guidelines 

list of ingredients

pack date

The appropriate concentration for an iodine sanitizer is?

51-99ppm

100-150ppm

26-50ppm

12.5-25ppm

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

improper sanitizer concentration

failure to routinely vacuum the dining room carpet

air vents that have not been cleaned 

a problem with the dishwasher

when thawing meat it must be kept cold in order to 

maintain the color of the meat

minimize the growth of bacteria

prevent the growth of fungi

preserve the taste of the meat

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

approved after signing a statement to report the illness

symptom free for at least 3 days

approved to return to work by the regulatory authority

symptom fre for at least 24 hours

what strategy can prevent cross-contamination?

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

buy food that does not require prepping 

prep food on both sides of a cutting board 

avoid time temperature abuse

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

False

True 

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

designed sink for handwashing

utility sink

3 compartment sink

food prep sink