Servsafe 2 Jeopardy Template

Temps	Regulatory Authorities	Misc	Illnesses	thermometers and more
100 155 What is the min internal temp go ground beef?	100 meat and poultry What is the USDA responsible for inspecting?	100 elderly, young children, and immuno compromised Who are more volnurable for a food born illness?	100 NSF approved what type of equipment is approved for restaurant use?	100 bimetallic, thermistors and thermocouple what are the 3 types of thermometers?
200 41 What is the temp must refrigerated product be?	200 FDA Who is responsible for creating the food code?	200 100 what is the min water temp for hand washing?	200 hand washing What is the best way to prevent neurovirus?	200 max registry, 180 what is the device called that used to register the temp of a dishwasher and its temp?
300 45 What air temp can eggs be received?	300 inspections What is the local regulatory authority responsible for?	300 scrape, wash, rinse, sanitize and air dry What are all the steps for cleaning dishes?	300 good personal hygiene What is the best way to prevent a food born illness?	300 air probe immersion probe surface probe and penetration probe what probes are there and which do we use for food safety?
400 70-125 What is the temp range where bacteria grows the most?	400 center for disease and control, investigate outbreaks center for disease and control, investigate outbreaks What is CDC and what do they do?	400 12.5-25ppm what is the correct range in ppm for iodine?	400 shigella, e coli, salmonella non typhi, salmonella typhi,hepatitus a, and neurovirus What are the big 6?	400 1 when using both thermistor and thermocouple thermometer what is the max degree differential in Celsius?
500 171 What is the min temp for hot water sanitizing in a 3 compartment sink?	500 Chemical safety sheets and OSHA What are SDS sheets and who is responsible to create them?	500 Food Acidity Temperature Time Oxygen Moisture what acronym is used in relationship to the conditions needed for bacteria to grow and what does each letter stand for?	500 milk, soy, eggs, wheat, fish, shellfish, peanuts,tree nuts What are the 8 most common allergens?	500 6 and 2 how many hours do you have to cool an item? how many stage?

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