Food Safety Review Jeopardy Template

Vocabulary Terms	Things to Remember	Foodborne Illnesses	Time and Temperature	Food Protection
100 When germs are transferred from a food or surface to another food. Cross-Contamination	100 Wash your hands often with soap and warm water, and don't handle food if you're sick. The best way to prevent foodborne illness	100 Chemical Contamination If Windex accidentally spilled and came into contact with food, this would be known as what	100 165 degrees Fahrenheit Food that has already been cooked and cooled must reach this temperature when reheating it	100 Raw meats and shell eggs should always be kept on the bottom shelf (separate from each other), cooked foods should be kept above the raw foods, and produce and ready-to eat foods should be kept at the very top. This is the correct way to store PHFs in a refrigerator, beginning at the bottom of the cooler
200 Food that can grow bacteria and must be kept under temperature-control. Potentially Hazardous Foods (PHF)	200 SCRAPE, WASH, RINSE, SANITIZE, AND AIR DRY all food contact surfaces and dishes. 5 Steps to Dish-washing	200 Cooking the food, however, toxins cannot be killed by the heat of cooking. Most bacteria in food can be killed by doing this	200 Food may take up to 6 hours to reach 41 degrees Fahrenheit, as long as it's cooled to 70 degrees Fahrenheit within the first 2 hours. Food may take up to how long when cooling, as long as it reaches what temperature within this time frame	200 Covered and labeled, and kept 6 inches off the floor In order to keep my restaurant clean, all food containers should be
300 The temperature range between 41 and 135 degrees Fahrenheit. This is where bacteria will grow the quickest. PHF should not be held at temperatures within the danger zone. Temperature Danger Zone	300 To cook meats, fish, and eggs all the way through. To ensure food is fully cooked, use an internal probe thermometer to check the temperature. When cooking food, you must make sure	300 Pathogenic Contamination. This is the most dangerous type of contamination because it is impossible to see	300 You can thaw food by cooking it, refrigerating it, microwaving it, or by putting it in a clean-preparation sink under cold running water so that the food is surrounded by cold water to thaw quickly These are the four ways to thaw food to keep PHFs out of the temperature danger zone	300 FIFO: First In, First Out. The oldest food must be used first while newer food is rotated in. It's important not to serve the newest food first because doing so messes up the way food is rotated and causes older food to be left out longer than safe, and ultimately being wasted. This acronym and system ensures that older food is used before newer food to help protect consumers from foodborne illness
400 When the germs have been killed. Anything that comes into contact with food must be cleaned and sanitized before being used. Sanitized	400 Below 41 degrees Fahrenheit, or above 135 degrees Fahrenheit. Keep potentially hazardous foods at these temperatures	400 Physical contamination If someone sticks their hand in your food and yells, "MY GERMS!", this would be considered	400 145 degrees Fahrenheit Using a probe thermometer for at least 15 seconds, fish, single pieces of red meat, and eggs must reach this temperature in order to be safe to eat
500 Term that is used when measuring the level of the sanitizer. The number of parts per sanitizer that would be added to a million parts of water. Parts-per-million (ppm)	500 Only use food from approved sources, and cool PHFs as quickly as possible. Only use food from what kind of source, and how fast should PHFs be cooled	500 Wash your hands A LOT, keep fingernails short, keep hair restrained, don't work if you're sick, don't wear jewelry, keep your clothes clean, cover open cuts and wounds There are (at least) 7 things food handlers must do to have good health and hygiene to prevent foodborne illness and contamination	500 165 degrees Fahrenheit, and 155 degrees Fahrenheit Poultry, stuffed meats, and reheated foods must reach this temperature to be safe to eat, while ground meat, sausage, and pooled eggs must reach this temperature to be safe to eat

Food Safety Review

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