1. Osceola County Fair 4-H Food Booth Food Safety Training
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Osceola County Fair 4-H Food Booth Food Safety Training
Created by Educational Technology Network

2. GAME BOARD
Food Safety
Using Equipment
Making Food
Procedures 10 10 10 10 20 20 20 20 30 30 30 30 40 40 40 40 50 50 50 50

3. You must wear these when handling food
10 POINTS
You must wear these when handling food

4. This item is used to check the temperature of hot food
20 POINTS
This item is used to check the temperature of hot food

5. The four principles of food safety
30 POINTS
The four principles of food safety

6. Sanitizing wipes are only used for cleaning _______
40 POINTS
Sanitizing wipes are only used for cleaning _______

7. 50 POINTS
A fresh bucket of sanitizing solution needs to be made at the ________ of every shift

8. You never turn this machine off
10 POINTS
You never turn this machine off

9. 20 POINTS
This machine has two settings – one for cooking the food item and one for keeping the item hot

10. 30 POINTS
This item will be set to HIGH at the beginning of the first shift. You must set it to MEDIUM when ready to serve, to prevent food from drying out

11. 40 POINTS
Checking the temperature of the food item is done by inserting the thermometer from the ________ to the tip into the food

12. Temperature of BBQ and Chili should be at least _________ degrees
50 POINTS
Temperature of BBQ and Chili should be at least _________ degrees

13. The number of scoops of gravy you put on top of a biscuit
10 POINTS
The number of scoops of gravy you put on top of a biscuit

14. 20 POINTS
You must press this food item against the wall of the crockpot before putting it on the bun

15. Fritos, chili, and cheese are used to make this food item
30 POINTS
Fritos, chili, and cheese are used to make this food item

16. Ice cream scoop, wax paper, and buns are used to make this food item
40 POINTS
Ice cream scoop, wax paper, and buns are used to make this food item

17. This 4-H age group cannot prepare hot food
50 POINTS
This 4-H age group cannot prepare hot food

18. 10 POINTS
The number of people needed to return money to the office for counting and verifying

19. You can make change for a customer only when they __________ food
20 POINTS
You can make change for a customer only when they __________ food

20. Do not accept bills larger than ______
30 POINTS
Do not accept bills larger than ______

21. 40 POINTS
Meet between the KVLS building and Extension Services _____ minutes before the start of your shift

22. 50 POINTS
These forms are to be completed and returned with the money at the end of each shift