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Final Jeopardy Question - PowerPoint PPT Presentation

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Final Jeopardy Question
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  1. Critters, etc. Temperatures, temperatures, temperatures!! Food Service Sanitation Programs Equipment Critical Control Points Chemicals, Cleaning, & Sanitizing 100 100 100 100 100 100 200 200 200 200 200 200 300 300 300 300 300 300 400 400 400 400 400 400 500 500 500 500 500 500 Final Jeopardy Question

  2. Critters 500 pts What should a manager watch out for if pesticides are used to control cockroaches? Back

  3. Critters 500 pts Answer Be sure that the pesticides leave no residual or long-lasting effects. Back

  4. Critters 400 pts What is the best control measure against rodents and insects? Back

  5. Critters 400 pts Answer What is the best control measure against rodents and insects? Good sanitation Back

  6. Critters 300 pts Gnawings and brown droppings are common signs that ____ are present in an establishment. Back

  7. Critters 300 pts Answer Rats or mice Back

  8. Critters, etc. 200 pts Lights above food preparation areas must be shielded to prevent contamination from glass ___________. Back

  9. Critters, etc. 200 pts Answer Lights above food preparation areas must be shielded to prevent contamination from glass _breakage__. Back

  10. Critters, etc. 100 pts Home prepared foods may/ may NOT be served in a food service operation. Back

  11. Critters, etc. 100 pts Answer Home prepared foods may NOT be served in a food service operation. Back

  12. Temperatures, temperatures, temperatures!! 500 pts Describe the process of the “ice-point method” of calibrating a thermometer. Back

  13. Temperatures, temperatures, temperatures!! 500 pts Answer Fill a foam cup with ice water. Place a lid on the cup. Poke the thermometer through the lid. Use pliers to adjust the nut under the temperature dial to adjust the temperature reading to 32°F. Back

  14. Temperatures, temperatures, temperatures!! 400 pts Describe “calibration” of thermometers. Back

  15. Temperatures, temperatures, temperatures!! 400 pts Answer Calibration: Setting thermometers to give accurate readings. Back

  16. Temperatures, temperatures, temperatures!! 300 pts What type of thermometer is designed to measure the temperature of soups and sauces? Back

  17. Temperatures, temperatures, temperatures!! 300 pts Answer Immersion probe thermometer Back

  18. Temperatures, temperatures, temperatures!! 200 pts Where should thermometers used in refrigerator & freezers be placed? Back

  19. Temperatures, temperatures, temperatures!! 200 pts Answer In the warmest sections Back

  20. Temperatures, temperatures, temperatures!! 100 pts True or False: Time-Temperature Indicator (TTI) on food products can be reapplied to new products for future shipments. Back

  21. Temperatures, temperatures, temperatures!! 100 pts Answer False, the labels are not reusable. Back

  22. Food Service Sanitation Programs 500 pts Describe the phrase “flow of food” as it is used in a HACCP program. Back

  23. Food Service Sanitation Programs 500 pts Answer The “flow of food” is the path food travels through a food service operation. Back

  24. Food Service Sanitation Programs 400 pts The MOST effective method to prevent foodborne illnesses is to _______ employees in safe _______ handling practices and providing proper supervision. Back

  25. Food Service Sanitation Programs 400 pts Answer The MOST effective method to prevent foodborne illnesses is to _train__ employees in safe _food__ handling practices and providing proper supervision. Back

  26. Food Service Sanitation Programs 300 pts What are health inspections intended to protect the public against? Back

  27. Food Service Sanitation Programs 300 pts Answer Protect the public against foodborne illness. Back

  28. Food Service Sanitation Programs 200 pts After an employee is screened, hired and trained, foodservice managers should ________ employees to make sure that safe practices are followed. Back

  29. Food Service Sanitation Programs 200 pts Answer After an employee is screened, hired and trained, foodservice managers should _supervise_ employees to make sure that safe practices are followed. Back

  30. Food Service Sanitation Programs 100 pts True or False: The most helpful way to help employees remember and follow safe practices after a training program is to put up posters that illustrate proper procedures. Back

  31. Food Service Sanitation Programs 100 pts Answer True Back

  32. Equipment 500 pts Where are Clostridium botulinum spores most likely to be present in a food service operation? Back

  33. Equipment 500 pts Answer Where are Clostridium botulinum spores most likely to be present in a food service operation? In improperly canned and low acid foods. Back

  34. Equipment 400 pts Table-mounted equipment must be mounted on ___-inch legs or be ________ to the table. Back

  35. Equipment 400 pts Answer Table-mounted equipment must be mounted on _4_-inch legs or be _sealed_ to the table. Back

  36. Equipment 300 pts Why must all waste water from refrigeration equipment drain through an air gap into an open drain? Back

  37. Equipment 300 pts Answer To prevent sewage from backing up into the refrigerator. Back

  38. Equipment & Food Handling 200 pts What types of physical contaminants can result from improper personal hygiene? Back

  39. Equipment & Food Handling 200 pts Answer Fingernails & hair Back

  40. Equipment 100 pts Copper is most likely to contaminate _______ (acidic / basic) food. Back

  41. Equipment 100 pts Answer Copper is most likely to contaminate _acidic_ food. Back

  42. Critical Control Points 500 pts What is it called when cooked lunchmeat contacts a surface contaminated by raw hamburger? Back

  43. Critical Control Points 500 pts Answer Cross-contamination Back

  44. Critical Control Points 400 pts List an unsafe method of thawing or defrosting frozen foods which may promote growth of harmful bacteria. Back

  45. Critical Control Points 400 pts Answer Defrosting or thawing: In standing water On the counter top Back

  46. Critical Control Points 300 pts How should refrigerated raw meat be stored? (Covered / uncovered & Upper / lower shelf) Back

  47. Critical Control Points 300 pts Answer Raw meat should be stored covered on lower shelves. Back

  48. Critical Control Points 200 pts True or False: When a food product is refused or rejected at the time of delivery you should keep the product refrigerated or frozen until a credit is received. Back

  49. Critical Control Points 200 pts Answer False. You should discard the damaged or defective product immeditaely. Back

  50. Critical Control Points 100 pts When receiving, storing and preparing fresh produce you should ________ the produce just before preparation and serving. Back