1. Food Safety Facts Game

2. Splish, Splash Parting Ways What’s Cooking? The Big Chill Thanks, No Thanks 100 200 300 400 500

3. Answer Splish, Splash – 100 What are the three steps in the cleaning and sanitizing process? A.Wash, Soak, Dry B.Wash, Rinse, Sanitize C.Rinse, Soak, Sanitize D.Soak, Rinse, Dry

4. Splish, Splash - 200 Which of the following are not procedures for proper handwashing? A.Use clean, running water B.Dry with a reusable cloth towel C.Rub hands vigorously for at least 20 seconds D.Use cleanser or liquid soap Answer

5. Splish, Splash – 300 Which of the following are examples of when your hands should be washed? A.When hands are soiled B.After handling inventory that has spilled onto the floor C.Before serving children D.All of the above Answer

6. Splish, Splash – 400 When it comes to personal hygiene in child care facilities, you are advised to wear no jewelry, except for: A.Bracelets B.Long necklaces C.A plain ring such as a wedding band with no stones D.Rings with many stones Answer

7. Splish, Splash – 500 When should the sanitizing solution of a chemical dishmachine be tested? A.At the beginning of the wash cycle B.Before turning the dishmachine off C.After turning the dishmachine on D.At the end of a rinse cycle Answer

8. Parting Ways - 100 Which of the following are examples of ways food can be contaminated in a child care facility? A.Hand-to-food B.Equipment-to-food C.Food-to-food D.All of the above Answer

9. Parting Ways – 200 Which of the following are examples of how to prevent hand-to-food contamination? A.Decreasing handwashing frequency B.Improving handwashing techniques C.Not wearing gloves when handling ready-to-eat foods D.Using inappropriate utensils for handling foods Answer

10. Parting Ways – 300 When properly using disposable gloves, you will minimize the possibility of what form of cross contamination? A.Hand-to-food B.Equipment-to-food C.Food-to-food D.Mouth-to-foot Answer

11. Parting Ways – 400 Going from the top shelf to the bottom shelf, what is the correct order for storing oranges, poultry, ground meat, and fresh apples in a refrigerator? A.Poultry, oranges, apples, ground meat B.Fresh apples and oranges, ground meat, poultry C.Ground meat and poultry, apples, oranges D.Apples, poultry, oranges, ground meat Answer

12. Parting Ways – 500 Using a cutting board that has been wiped off, but not sanitized is an example of what form of cross contamination? A.Hand-to-food B.Food-to-food C.Equipment-to-food D.Hand-to-mouth Answer

13. What’s Cooking? – 100 Poultry, stuffing, stuffed meats, stuffed pasta, casseroles, and leftovers should be cooked to what temperature? A.145˚F B.150˚F C.160˚F D.165˚F Answer

14. What’s Cooking? – 200 What are the four temperatures that must be remembered when cooking food in child care facilities? A.130, 145, 150, 165°F B.145, 155, 165, 175°F C.140, 145, 160, 165°F D.135, 140, 150, 165°F Answer

15. What’s Cooking? - 300 What are the two methods that can be used to calibrate a thermometer? A.Ice water and boiling water methods B.Ice and water methods C.Cold water and warm water methods D.There is only one method, ice water Answer

16. What’s Cooking? – 400 When taking the internal temperature of meat and poultry, why should you avoid inserting the thermometer into pockets of fat or near bones? A.You don’t need to avoid these areas B.The meat is more tender C.Inaccurate temperature readings D.Those areas cook first Answer

17. What’s Cooking? – 500 What guidelines should be kept in mind when reheating food? A.Never mix leftover foods with fresh food B.Use refrigerated leftovers within 3-4 days C.Reheating food should be reheated to 165 °F for at least 15 seconds within 2 hours D.All of the above Answer

18. The Big Chill – 100 What is the temperature danger zone for food? A.130-160°F B.40-140°F C.45-160°F D.35-165°F Answer

19. The Big Chill – 200 What is the temperature and time for reheating food? A.160 °F for 15 seconds within 2 hours B.150 °F for 15 seconds within 1 hour C.165 °F for 15 seconds within 2 hours D.100 °F for 30 seconds within 1 hour Answer

20. The Big Chill – 300 What are the rules for 2-step cooling of food? Cool food from ___ to ___ within two hours; and cool from ___ to ___ within an additional four hours with no more than 6 hours total. A.155 °F to 75 °F and 75 °F to 40 °F B.140 °F to 70 °F and 70 °F to 40 °F C.160 °F to 60 °F and 60 °F to 41 °F D.180 °F to 60 °F and 60 °F to 40 °F Answer

21. The Big Chill – 400 Store refrigerated foods at ___°F or below, and frozen foods at ___°F or below. A.50°F and 40°F B.60°F and 40°F C.30°F and 0°F D.40°F and 0°F Answer

22. The Big Chill – 500 How can you monitor the time and temperatures of foods during preparation time? A.Use a clean, sanitized, and calibrated thermometer to check food temperatures B.Monitor the amount of time the food spent in the temperature danger zone C.Take at least two internal temperatures from each pan of food at various stages of preparation D.All of the above Answer

23. Thanks, No Thanks – 100 When storing food, how many inches off the floor should the shelving be? A.4 inches B.2 inches C.6 inches D.Food can be sitting on the ground Answer

24. Thanks, No Thanks – 200 What is the proper rotation of food within any food service operation? A.First In First Out B.Last In First Out C.First In Last Out D.There is no rotation to be followed Answer

25. Thanks, No Thanks – 300 When an allergen is inadvertently transferred from an allergen containing food to a food or surface that does not contain an allergen, it is called ________. A.Cross Contamination B.Transferred Contamination C.Cross Contact D.All of the above Answer

26. Thanks, No Thanks – 400 What can you do to avoid cross contact of allergen-free food? A.Wash, rinse, and sanitize areas before preparing allergen-free food. B.Store allergen-free foods on separate shelves. C.Color code all items used to store/prepare allergen-free foods. D.All of the above Answer

27. Thanks, No Thanks – 500 Why is it important to periodically check the temperature of your purchased goods? A.To make sure it is within 40 to 140 °F B.To keep it out of the danger zone C.To make sure it stays at 125 °F D.All of the above Answer

28. Splish, Splash – 100 Answer B. Wash, Rinse, Sanitize

29. Splish, Splash – 200 Answer B. Dry with a reusable cloth towel

30. Splish, Splash – 300 Answer D. All of the above When hands are soiled, before beginning food preparation, before putting on disposable gloves, before serving customers, after arriving at work, after breaks, after handling inventory etc.

31. Splish, Splash – 400 Answer C. A plain wedding band with no stones

32. Splish, Splash – 500 Answer D. At the end of a rinse cycle

33. Parting Ways – 100 Answer D. All of the above 1.Hand-to-food 2.Equipment-to-food 3.Food-to-food 4.Chemicals-to-food

34. Parting Ways – 200 Answer B. Improving handwashing techniques

35. Parting Ways – 300 Answer A. Hand-to-food

36. Parting Ways – 400 Answer B. Fresh apples and oranges, ground meat, poultry

37. Parting Ways – 500 Answer C. Equipment-to-food

38. What’s Cooking? – 100 Answer D. 165°F

39. What’s Cooking? – 200 Answer C. 140, 145, 160, 165°F

40. What’s Cooking? – 300 Answer A. Ice water and boiling water method

41. What’s Cooking? – 400 Answer C. Inaccurate temperature readings

42. What’s Cooking? – 500 Answer D. All of the above 1.Never mix leftover foods with fresh food 2.Use refrigerated leftovers within one week 3.Reheating food should be reheated to 165 °F for at least 15 seconds within 2 hours

43. The Big Chill – 100 Answer B. 40 ̶ 140°F

44. The Big Chill – 200 Answer C. 165 °F for 15 seconds within 2 hours

45. The Big Chill – 300 Answer B. 140 °F to 70 °F and 70 °F to 40 °F

46. The Big Chill – 400 Answer D. 40°F and 0°F Frozen foods should be frozen solid when received.

47. The Big Chill – 500 Answer D. All of the above A.Use a clean, sanitized, and calibrated thermometer to check temperatures B.Take at least two internal temperatures from each pan of food at various stages of preparation C.Monitor the amount of time the food spent in the temperature danger zone.

48. Thanks, No Thanks – 100 Answer C. 6 inches

49. Thanks, No Thanks – 200 Answer A. First In First Out (FIFO)

50. Thanks, No Thanks – 300 Answer C. Cross Contact

51. Thanks, No Thanks – 400 Answer D. All of the above 1.Wash, rinse, and sanitize areas before preparing allergen-free food. 2.Store allergen-free foods on separate shelves. 3.Color code all items used to store/prepare allergen-free foods.

52. Thanks, No Thanks – 500 Answer B. To keep it out of the danger zone