Servsafe 1 Jeopardy Template

Food Safety	Personal Hygiene	Time and Temperature	Cross-Contamination	Cleaning and Sanitizing
100 What is Cross-Contamination Transferring pathogens from one surface or food to another	100 15-20 seconds Once soap is applied, how long should hands and arms be scrubbed	100 TCS food Foods that need time and temperature control for safety	100 sneeze guards label food items fresh plates separate raw and ready to eat food 2 ways to prevent customers from contaminating self-service areas	100 cleaning removes food and dirt, sanitizing reduces pathogens the difference between cleaning and sanitizing
200 What is biological, chemical, and physical The 3 types of hazards that make food unsafe	200 hat or hair restraint, clean clothing, appropriate shoes, no jewelry 2 components of proper work attire	200 strawberries salmon ground beef duck Put the following foods in order top to bottom in a refrigerator; ground beef, duck, strawberries, salmon	200 gloves and tongs 2 alternatives to bare hand contact	200 when done before new food if interrupted and possible contamination 4 hours 2 times when you have to clean and sanitize food contact surfaces
300 What is a foodborne illness A disease that is transmitted to people through food	300 soiled or torn begin different task every 4hours after handling raw meat 2 instances when food handlers must change their gloves	300 41 - 135 degrees F The temperature danger zone	300 at least 6 ionches Utensils and equipment that touches food must be stored how far off the floor	300 scrape wash rinse sanitize air dry 5 steps for proper dishwashing
400 What is samonella The foodborne illness most often associated with poultry and eggs	400 various What are 4 times that you need to wash your hands?	400 in a cooler 41 degrees or lower microwave if cooking immediately under water 70 degrees or lower as part of cooking 4 ways to thaw food	400 upside down How to store cups and glasses	400 when full or at least every day when garbage needs to be dumped
500 What is FATTOM The 6 conditions that favor the growth of most foodborne microorganisms	500 designated handwashing sink The place to wash your hands	500 165 F for 15 seconds The time and temperature poultry must be cooked to	500 milk soy nuts eggs shellfish wheat fish 3 of the most common food allergies	500 YES!!! did you like this game

ServSafe

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