Lccs Servsafe Review Round 1 Jeopardy Template

It was the Heat of the Moment	So Fresh & So Clean	The Flow of Food	WE DONT NEED NO..contamination	Regulators
100 What is 70-125 degrees This temperature range, is CRITICAL for bacteria growth	100 What is a plain band This kind of jewelry, is exceptable for food handlers to wear	100 What is a surface probe ( would take infrared as well) The temperature of a flat top grill, should be checked with this type of thermistor	100 What is physical A fingernail is this type of contaminant	100 What is the USDA This agency inspects meat, poultry and eggs
200 What is 165 degrees When reheating with a microwave, food must be brought up to this temperature	200 What is hand washing Hand antiseptics should be used after this procedure	200 What is a key drop delivery This type of delivery is where an operation recieves food before or after business hours	200 What is Food Acidity Time Temperature Oxygen Moisture How bacteria grows depends on these 6 conditions	200 What is Hazard Analysis Critical Control Point HACCP Stands for what
300 What is 145 degrees A Beef Roast should be cooked to this minimal internal temperature	300 What is an air gap Creating one of these, is the best way to prevent a backflow	300 What is mold/pests/time-temp abuse/expired/ incorrect order/thawing/damaged container Describe a scenario where you would reject a delivery	300 What is Salmonella Typhi This “big 6” pathogen is commonly associated with ready to eat foods.	300 What is Wheat, Soy, Nuts, Tree Nuts, Fish, Shell Fish, Dairy, Eggs Under the Food Labeling Act producers must label allergens, the 8 biggest of them being these..
400 What is 6 hours When holding cold food for service, the temperature should be checked at least this often	400 What is Diahrea, Vomiting, Jaundice or any symptoms of the Big 6 bacteria A food handler should be excluded from an operation when experiencing one of these symptoms	400 What is 45 degrees Milk, Shell Eggs, and Shellfish should be recieved at this temperature or lower	400 What is Listeria Pregnant women are particularly vulnerable to this pathogen	400 What is establishing critical limits Cooking chicken to 165 degrees, is an example of this HACCP principle
500 What is 60 minutes When parcooking, do not cook food for longer than this many minutes	500 What is 30 seconds When using an iodine based sanitizer solution, the contact time should be at least this many seconds	500 What is 70 degrees When thawing food under running water, the water temperature should be at least this temperature	500 What is Meat, Poultry, Eggs, Dairy, Fish, Shellfish, Cut Produce, Synthetics, Sprouts, Baked Potato, Heat treated plants, untreated oil mixtures These are the 12 TCS foods	500 What is Threat The acronym A.L.E.R.T stands for Assure, Look, Employees, Report and what?

LCCS Servsafe Review- Round 1

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