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Food Safety Bingo

Food Safety Bingo

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Food Safety Bingo

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  1. Food Safety Bingo

  2. Food Safety Bingo! Presented by JoAnne Robinett, SNS Beavercreek City Schools Beavercreek, Ohio

  3. What can happen when you use the same cutting board for two different preparation procedures? • Cross Contamination

  4. Is there a “glove law”?

  5. What Does HACCP Stand For? • Hazard Analysis of Critical Control Points

  6. The term for the time and temperature ranges for food preparation and service – either hot or cold - that keep food safe? • Critical Limits

  7. How would you monitor a CCP while preparing food? • Thermometer • Clock

  8. The Proper Temperature for holding HOT Food is: • 135 or above

  9. The Proper Temperature for holding Cold Food is: • 41 or below

  10. The Proper Internal Temperature for Cooking a Roast (pork or beef) is: • 145 for 15 seconds

  11. The Proper Internal Temperature for Cooking Poultry is: • 165 for 15 seconds

  12. The Proper Internal Temperature for Cooking Ground Beef is: • 155 for 15 seconds

  13. The Proper Internal Temperature for Cooking Fish is: • 145 for 15 seconds • Do you have to remember these numbers?

  14. What is an SOP? • Written instructions for a food service task that reduce food safety hazards. • It stands for: “Standard Operating Procedures”

  15. What area – often taught in junior high science class is a part of every food safety plan? • Personal Hygiene

  16. An essential part of food preparation and serving that can prevent the contamination of food and stop the spread of germs that can make workers and customers ill. This should be implemented often during the workday. • Hand Washing • Bonus – how long should you wash your hands?

  17. What are the foods called that need no further preparation before consumption? • Ready to Eat – RTE • Bonus question – where are these foods stored in the refrigerator?

  18. The proper order for a three compartment sink is… • Wash • Rinse • Sanitize

  19. How do you know if your thermometer is operating properly? • Calibrate • Bonus – when should you calibrate?

  20. PIC • Person in Charge • Does this mean the manager?

  21. The Refrigerator Bug • Listeriosis • This is why refrigerated foods should always be date marked and discarded within 7 days.

  22. What is the name of the USDA course that teaches food safety and is a cornerstone requirement for SNA certification? • Serving it Safe

  23. How long do you have for food to cool down from 135 to 70? • 2 hours

  24. How long do you have for food to cool down from 70 to 41? • An additional 4 hours

  25. Contaminants to Food • Physical • Chemical • Biological

  26. Ways to safely thaw food for cooking: • In the refrigerator • Under cold running water • In the microwave (must be prepared immediately) • As a part of the cooking process

  27. The flow of food: • Purchasing • Receiving • Storage • Preparation • Cooking • Cooling • Holding • Serving

  28. Common Food Allergens • Milk and Dairy • Eggs • Fish • Shellfish • Wheat • Soy • Peanuts • Tree Nuts