Culinary Servsafe Chapters 4 5 Jeopardy Template

Cross Contamination	Time - Temp Control	Receiving, Inspecting, and Recalling	Storage	Review
100 Separate Equipment What is using different utensils, cutting boards and containers for raw meat called?	100 Temperature Danger Zone What is 41F to 135F?	100 Key Drop Deliveries What is a supplier being given after-hour access to an operation to make deliveries?	100 Clean and Dry What is an example of where to store food?	100 45*F What is the air temperature that live clams must be received at?
200 Salmonella spp. What is pathogen caused by raw poultry?	200 Most Pathogens Grow Faster What is 70F to 135F?	200 90 days What is the amount of time that required documents must be kept?	200 Minimum Internal Cooking Temperature What is the storage order based on?	200 Reasons to Rejects food What is leaks, dampness, and water stains?
300 Wash, Rinse, and Sanitize What is the way that pathogens are prevented in a kitchen?	300 Time-Temp Abuse What is food being cooked at wrong internal temp, held at the wrong temp, and cooked or reheated incorrectly?	300 Food with required Documents What is shellfish, fish that will be eaten raw or partially cooked, and farm fresh fish?	300 Shelving Order What is RTE foods, Seafood, Whole cuts of beef and pork, Ground meat and ground fish, and Whole and ground poultry?	300 Fresh Ocean and Seaweed Smell What is the scent of fish?
400 Preparing Foods at Different Times What is the precaution used when preparing meats and vegetables?	400 The food must be thrown out What should be done to food being held in the danger zone for 4 or more hours?	400 Flour, Sugar, and Baking Powder What is the foods that unlabeled chemicals were mistaken for?	400 Areas NOT to store food What is a locker room, restroom, mechanical room?	400 Sold, Eaten, or Thrown Out What is TCS food marked with after 24 hours of the date marked?
500 Prepared Food What is precooked chicken breasts and chopped lettuce?	500 TCS Foods What is the type of food that causes MOST foodborne illnesses?	500 Recalled Food Guidelines What is identifying recalled food items, removing items from inventory, storing item separately, labeling item, informing staff and a notice?	500 Ground Meat and Fish above Whole Cuts What is the one exception to the shelving order?	500 6 inches What is the distance that food should be stored away from floors and walls?

Culinary Servsafe Chapters 4 & 5

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