Safety And Sanitation Jeopardy Template

Preventing Food Borne Illnesses	Preventing Fires, Burns, & Cuts	Bacteria	Food Storage and Temperatures	Wild Card
100 What is The Temperature Danger Zone? 41 - 135 degrees Fahrenheit	100 Which is safer, a sharp knife or a dull one? A sharp knife	100 How do you prevent bacteria? Control time and temperature	100 To what temperature should you reheat foods? 165 degrees Fahrenheit	100 What is the first step of dish-washing? Scrape food off dishes and put it in the trash.
200 What is the 5 High Risk Populations? Elderly Pregnant women Infants Transplant recipients People with cancer or AIDS	200 What should you do with your hair in the kitchen? Tie it back.	200 What is contamination? The presence of harmful substances in food.	200 Where should you store raw meats? Bottom rack	200 What do you do if someone is choking? Perform the Heimlich maneuver
300 What is a Foodborne Illness? A disease transmitted to people by food.	300 What 3 should you NOT put on burns? Butter Mayonnaise Mustard	300 What do food handlers need to come back to work after getting Salmonella? A written release from a medical practitioner Approval from the regulatory authority	300 What are two ways to thaw food? Leave food in the refrigerator Microwave food	300 Will unsafe foods always have a strange appearance and odor? False
400 What is FAT TOM? Food Acidity Temperature Time Oxygen Moisture	400 What should you use if there is a fire? A fire extinguisher.	400 When should you use hand antiseptics? AFTER washing hands	400 What temperature does food need to be kept at in a refrigerator? 41 degrees Fahrenheit or lower	400 How long should you wash your hands? 20 seconds
500 What is the 5 Most Common Risk Factors? Purchasing food from unsafe sources. Failing to cook food adequately. Holding food at incorrect temperatures. Using contaminated equipment. Practicing poor hygiene	500 What do you use to pick up broken glass? A wet cloth.	500 What do parasites require to live and reproduce? A host	500 How often should you change an ice bath to cool food? Every 30 minutes	500 What are the 3 types of food hazards? Biological Chemical Physical

Safety and Sanitation

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