Final Jeopardy Question

PotentiallyHazardous

Foods

500

Bacteria&

FoodborneIllness

100200

300

400500 500400 400

300 300

200 200100 100

PersonalHygiene

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Describe how leftover potentially hazardous foods should be reheated to 165°F. (Be specific about method and length of time.)

Rapidly reheat on a stove within 2 hours.

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Freshly prepared ________ & _________ juicesdo NOT require pasteurization when served to the general public.

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Freshly prepared _fruit_ & _vegetable_ juicesdo NOT require pasteurization when served to the general public.

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Describe a “Potentially hazardous food”.

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Food that will support the rapid growth of bacteria.

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The most critical factor in food safety cooking potentially hazardous foods at or above required ________________.

Temperatures

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What type of foods are most likely to support growth of pathogens that cause foodborne illness?

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Protein

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What should a manager do when a food server has an open cut on his/her finger and is about to season and tenderize pork chops?

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Have the food service worker clean and bandage the cut and put on a clean, disposable glove, then continue working.

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What does it mean when a person is a “carrier”?

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A person who has pathogens in his/her body and shows no symptoms.

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List 2 approved methods to dry hands after washing.

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Approved methods to dry hands after washing:

1.Hot air blower2.Paper towels3.Cloth towel dispensing unit

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If an employee has infected boils or open wounds, they should be required to report it to his/her _________.

If an employee has infected boils or open wounds, they should be required to report it to his/her _manager__.

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True or False:

It is permitted for employees who have HIV/AIDS to handle food.

True

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What type of food has the greatest risk of botulism?

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What type of food has the greatest risk of botulism?

Raw shellfish

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Which 2 biological hazards cause most cases of foodborne illness?

Which 2 biological hazards cause most cases of foodborne illness?

Bacteria & Viruses

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The most effective method of protecting customers against foodborne illness is to limit the time food spends in the ______________ __________ zone.

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The most effective method of protecting customers against foodborne illness is to limit the time food spends in the Temperature Danger Zone

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The organism that produces botulism toxin does not require __________ to grow.

The organism that produces botulism toxin does not require _oxygen_ to grow.

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Staphylococcus forms a _______ that can remain after cooking.

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Staphylococcus forms a _toxin_that can remain after cooking.

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List at least 3 supplies or resources necessary for proper handwashing.

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1. Hot & cold running water2. A supply of hand-cleaning soap or detergent3. A supply of sanitary towels, roll-type cloth towels or a hand-drying device