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?

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Be sure that the pesticides leave no residual

or long-lasting effects.

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What is the best control measure against rodents and insects?

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

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

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Rats or mice

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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__.

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

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

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

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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.

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Calibration: Setting thermometers to give accurate readings.

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

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Immersion probe thermometer

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Where should thermometers used in refrigerator & freezers be placed?

In the warmest sections

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True or False:

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

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False, the labels are not reusable.

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

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

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

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

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What are health inspections intended to protect the public against?

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Protect the public against foodborne illness.

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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.

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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.

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True

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

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

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

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

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

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To prevent sewage from backing up into the refrigerator.

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What types of physical contaminants can resultfrom improper personal hygiene?

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Fingernails & hair

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

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Copper is most likely to contaminate _acidic_ food.

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

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Cross-contamination

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

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

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

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Raw meat should be stored covered on lower shelves.

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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.

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

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

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

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

What should be completed before preparing a cleaning schedule?

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

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

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

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Define the term to “clean”.

Clean:To remove visible soil.

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

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

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