final jeopardy question

Final Jeopardy Question

Critters, etc.Temperatures, temperatures,temperatures!!

500

Chemicals,Cleaning,

&Sanitizing

EquipmentCritical Control Points

100200

300

400500 500 500 500400 400 400 400

300 300 300300

200 200 200 200100 100 100100 100

200

300

400500

FoodService

Sanitation

Programs

What should a manager watch out for if pesticides are used to control cockroaches?

Back

Be sure that the pesticides leave no residual

or long-lasting effects.

Back

What is the best control measure against rodents and insects?

Back

What is the best control measure against rodents and insects?Good sanitation

Back

Gnawings and brown droppings are common signs that ____ are present in an establishment.

Back

Rats or mice

Back

Back

Lights above food preparation areas must be shielded to prevent contamination from glass ___________.

Lights above food preparation areas must be shielded to prevent contamination from glass _breakage__.

Back

Home prepared foods may/ may NOT be served in a food service operation.

Back

Home prepared foods may NOT be served in a food service operation.

Back

Back

Describe the process of the “ice-point method” of calibrating a thermometer.

Back

1. Fill a foam cup with ice water. 2. Place a lid on the cup.3. Poke the thermometer through the

lid.4. Use pliers to adjust the nut under the

temperature dial to adjust the temperature reading to 32°F.

Describe “calibration” of thermometers.

Back

Calibration: Setting thermometers to give accurate readings.

Back

What type of thermometer is designed to measure the temperature of soups and sauces?

Back

Immersion probe thermometer

Back

Back

Where should thermometers used in refrigerator & freezers be placed?

In the warmest sections

Back

True or False:

Time-Temperature Indicator (TTI) on food products can be reapplied to new products for future shipments.

Back

False, the labels are not reusable.

Back

Describe the phrase “flow of food” as it is used in a HACCP program.

Back

The “flow of food” is the path food travels through a food service operation.

Back

The MOST effective method to prevent foodborne illnesses is to _______ employees in safe _______ handling practices and providing proper supervision.

Back

The MOST effective method to prevent foodborne illnesses is to _train__ employees in safe _food__ handling practices and providing proper supervision.

Back

What are health inspections intended to protect the public against?

Back

Protect the public against foodborne illness.

Back

Back

After an employee is screened, hired and trained, foodservice managers should ________ employees to make sure that safe practices are followed.

After an employee is screened, hired and trained, foodservice managers should _supervise_ employees to make sure that safe practices are followed.

Back

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

True

Back

Where are Clostridium botulinum spores most likely to be present in a food service operation?

Back

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

Back

Table-mounted equipment must be mounted on ___-inch legs or be ________ to the table.

Back

Table-mounted equipment must be mounted on _4_-inch legs or be _sealed_ to the table.

Back

Why must all waste water from refrigeration equipment drain through an air gap into an open drain?

Back

To prevent sewage from backing up into the refrigerator.

Back

What types of physical contaminants can resultfrom improper personal hygiene?

Back

Fingernails & hair

Back

Copper is most likely to contaminate _______ (acidic / basic) food.

Back

Copper is most likely to contaminate _acidic_ food.

Back

What is it called when cooked lunchmeat contacts a surface contaminated by raw hamburger?

Back

Cross-contamination

Back

List an unsafe method of thawing or defrosting frozen foods which may promote growth of harmful bacteria.

Back

Defrosting or thawing:1.In standing water2.On the counter top

Back

How should refrigerated raw meat be stored?(Covered / uncovered & Upper / lower shelf)

Back

Raw meat should be stored covered on lower shelves.

Back

Back

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.

False.You should discard the damaged or defective product immeditaely.

Back

Back

When receiving, storing and preparing fresh produce you should ________ the produce just before preparation and serving.

Back

When receiving, storing and preparing fresh produce you should _wash_ the produce just before preparation and serving.

Back

Where should maintenance & cleaning toolssuch as brooms, mops, vacuum cleaners and similar equipment be stored?

Back

In a way that does not contaminate food,Utensils, equipment or linens.

What should be completed before preparing a cleaning schedule?

Back

What should be completed before preparing a cleaning schedule?Determine the cleaning needs

Back

______ juices & ____________ juices do NOT require pasteurization when served to the general public.

Back

Fruit juices & vegetable juices do NOT require pasteurization when served to the general public.

Back

Back

Define the term to “clean”.

Clean:To remove visible soil.

Back

Which type of flooring is permitted in a food preparation area?

Back

Back

Which type of flooring is permitted in a food preparation area? Ceramic Tile

Back

Back