Prostart 1 Jeopardy Template

Food Safety	Foodborne Illness	Hygiene	Random
100 40* and below and 136* and above What is the safe temperature for your food?	100 A disease transmitted to people by food. What is Foodborne illness?	100 What should food service workers do with there hair and jewelry before working? They should wear a hair net, hat/cover their hair, take off jewelry but they can keep on their wedding ring	100 Milk, eggs, fish, meat, Sliced melons or tomatoes. What food is most likely to become unsafe?
200 41-135* What is the danger zone temperature?	200 F= Food A= Acidity T= Temperature T= Time O= Oxygen M= Moisture What is FAT TOM?	200 What should food service workers hands look like? short clean fingernails, no false nails, no nail polish and should wear bandages over wounds	200 Elderly people, infants, pregnant women, and people who are already sick. What kind of people are mostly likely to get foodborne illness?
300 2 hours How long can food stay in the danger zone?	300 What is TSC and what are the characteristics of TCS food? Temperature control safety and food that is most vulnerable for pathogens	300 1. wet hands with very hot water 2. apply soap and lather 3. scrub hands for 10-15 seconds under water 4. rinse hands 5. dry hands What are the steps for proper hand washing?
400 Making sure the food is the best condition for you to eat it, washing your hands, keeping surfaces clean, and cook food or store food at safe temperature. What is food safety and what does it involve?	400 What are the four pathogens that contaminate food? Bacteria, viruses, parasites and fungi	400 1. using the restroom 2. handling raw meat, poultry or seafood 3. touching the hair and face, or body 4. sneezing, coughing 5. handling money After doing what tasks while working in the food service should you wash your hands after?

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