Lccs Servsafe Review Round 2 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 4 hours TCS food can be held in the food danger zone for this long before it needs to be thrown out	100 What is 4 inches Tabletop equipment should be this high	100 What is approved, reputable Purchase food from these suppliers	100 What is jaundice This food borne illness symptom is characterized by the yellowing of skin and eyes	100 What is 90 days Operations must keep shellstock indentification tags for this long
200 What is 165 degrees Reheat TCS food for hot holding to this temperature	200 What is four hours After what length of continuous use with single use gloves, should the gloves be replaced	200 What is seven days Ready to Eat foods, if stored below 41 degrees, can be stored for this many days	200 What is Norovirus and Hepatitis A These two of the Big 6 pathogens are best prevented by practicing good personal hygiene.	200 What is a variance This document allows for regulatory requirement to be waived or changed
300 What is 135 degrees Reheat non-TCS food likes grains,legume, and pre packaged foods up to this temperature	300 What is 10 seconds When washing hands, this is the minimum time you should scrub with soap	300 What is 6 inches Food must be stored this high above the floor	300 What is 6 weeks Foodborne illness onset times can vary from 30 minutes to this long	300 What is your state and local authorities This agency enforces food safety in your operation
400 What is every 4 hours When holding hot food for service, the temperature should be check this often	400 What is a cross connection The physical link between safe water and dirty water	400 What is remove the item from inventory, put it an a secure location and label it to keep from being used or discarded What should be done with an item is recalled?	400 What is 4.6 Bacteria grow best in food that is neutral to slightly acid, a PH of 7.5 to ____	400 What is packaging juices, sprouts, smoking for curing, fabricating personal meats, food additives, r.o.p., live shellfish Name a cooking process that would need a variance
500 What is 145 degrees Scallops should be cooked to this minimum internal temperature	500 What is the prep area This area of an operation should have the highest minimum light intensity	500 What is pooled eggs These eggs have been cracked and put into a common container.	500 Shigella, Salmonella Typhi, Salmonella Non-Typhi, Shiga toxin E-coli, Norovirus, Hepititus A These are the Big 6 pathogens, their commonly associated foods, and the best ways to prevent them.	500 What is before it happens The time to prepare for a crisis is when?

LCCS Servsafe Review- Round 2

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