2. © Mark E. Damon - All Rights Reserved

3. Round 1Round 2 Final Jeopardy

4. © Mark E. Damon - All Rights Reserved Water, Cleaning, & Sanitizing Pathogenic Microbes Some Like It Hot General Food Safety Food & Hazards Chill Factor $100 $200 $300 $400 $500 Round 2 Final Jeopardy Scores

5. © Mark E. Damon - All Rights Reserved $100 This is the ratio of bleach to water to make a 100ppm chlorine sanitizing solution

6. © Mark E. Damon - All Rights Reserved $100 What is 1 Tbsp bleach to 2 gallons water? Scores

7. © Mark E. Damon - All Rights Reserved $200 Food service workers should wash their hands for this long

8. © Mark E. Damon - All Rights Reserved $200 What is 20 seconds? Scores

9. © Mark E. Damon - All Rights Reserved $300 This is the order for proper warewashing $300 This is the order for proper warewashing

10. © Mark E. Damon - All Rights Reserved $300 What is wash, rinse, sanitize, and air dry? Scores

11. © Mark E. Damon - All Rights Reserved $400 This is required for food service workers to do with cuts or burns on their hands before preparing food $400 This is required for food service workers to do with cuts or burns on their hands before preparing food

12. © Mark E. Damon - All Rights Reserved $400 What is wash hands, cover with bandage, and wear gloves? Scores

13. © Mark E. Damon - All Rights Reserved $500 On-site wells tested annually and public water supply are examples of this

14. © Mark E. Damon - All Rights Reserved $500 What is an approved water source? Scores

15. © Mark E. Damon - All Rights Reserved $100 The perfect place for this bacteria to grow is in canned foods and it produces the most deadly toxin known to man

16. © Mark E. Damon - All Rights Reserved $100 What is Clostridium botulinum? Scores

17. © Mark E. Damon - All Rights Reserved $200 This virus contaminates water and is passed by not washing hands after using the restroom

18. © Mark E. Damon - All Rights Reserved $200 What is norovirus? Scores

19. © Mark E. Damon - All Rights Reserved $300 Food, acidity, time, temperature, oxygen and moisture

20. © Mark E. Damon - All Rights Reserved $300 What are the factors that affect bacterial growth? Scores

21. © Mark E. Damon - All Rights Reserved

22. $400 These types of cells are more resistant to hot and cold conditions and can survive normal cooking temperatures

23. © Mark E. Damon - All Rights Reserved $400 What are bacterial spores? Scores

24. © Mark E. Damon - All Rights Reserved $500 These five diseases exclude workers from food service establishments

25. © Mark E. Damon - All Rights Reserved $500 What are infections with Salmonella, Shigella, E. coli, Hepatitis A and norovirus? Scores

26. © Mark E. Damon - All Rights Reserved $100 This is the time and temperature requirement for cooking ground beef

27. © Mark E. Damon - All Rights Reserved $100 What is 155°F for 15 seconds? Scores

28. © Mark E. Damon - All Rights Reserved $200 This is the cooking time and temperature required for poultry

29. © Mark E. Damon - All Rights Reserved $200 What is 165°F for 15 seconds? Scores

30. © Mark E. Damon - All Rights Reserved $300 Cooked foods must be hot-held at this temperature for safe service

31. © Mark E. Damon - All Rights Reserved $300 What is 135°F? Scores

32. © Mark E. Damon - All Rights Reserved $400 This is the time and cooking temperature required for reheating foods

33. © Mark E. Damon - All Rights Reserved $400 What is 165°F for 15 seconds? Scores

34. © Mark E. Damon - All Rights Reserved $500 To take accurate temperatures, dial thermometers must be inserted this far

35. © Mark E. Damon - All Rights Reserved $500 What is inserting the thermometer to the dimple or 2½” into food? Scores

36. © Mark E. Damon - All Rights Reserved $100 Using the same knife and cutting board to cut chicken and chop vegetables is an example of this

37. © Mark E. Damon - All Rights Reserved $100 What is cross-contamination? Scores

38. © Mark E. Damon - All Rights Reserved $200 These food items should be stored in a pan on the bottom shelf of the freezer and cooler

39. © Mark E. Damon - All Rights Reserved $200 What is raw meat, poultry, and fish? Scores

40. © Mark E. Damon - All Rights Reserved $300 The rules that govern foodservice food safety procedures in Idaho can be found in this

41. © Mark E. Damon - All Rights Reserved $300 What is the Idaho Food Code? Scores

42. © Mark E. Damon - All Rights Reserved $400 Two systems frequently used to manage food safety in food establishments

43. © Mark E. Damon - All Rights Reserved $400 What are HACCP and Active Managerial Control? Scores

44. © Mark E. Damon - All Rights Reserved $500 Food obtained from unsafe sources, Failing to cook food adequately, Food held at incorrect temperatures, Food prepared using contaminated equipment, Employees having poor personal hygiene Food obtained from unsafe sources, Failing to cook food adequately, Food held at incorrect temperatures, Food prepared using contaminated equipment, Employees having poor personal hygiene

45. © Mark E. Damon - All Rights Reserved $500 What are the five most common risk factors for foodborne illness in food establishments? Scores

46. © Mark E. Damon - All Rights Reserved $100 This range of temperature is known as the “Danger Zone”

47. © Mark E. Damon - All Rights Reserved $100 What is 41°F to 135°F? Scores

48. © Mark E. Damon - All Rights Reserved $200 This is the maximum amount of time PHF can safely stay in the Danger Zone

49. © Mark E. Damon - All Rights Reserved $200 What is 4 hours? Scores

50. © Mark E. Damon - All Rights Reserved $300 These are three types of foodborne hazards

51. © Mark E. Damon - All Rights Reserved $300 What are chemical, physical, and biological hazards? Scores

52. © Mark E. Damon - All Rights Reserved $400 These are three common characteristics of PHF

53. © Mark E. Damon - All Rights Reserved $400 What is protein rich, high water content, and low acidity? Scores

54. © Mark E. Damon - All Rights Reserved $500 Environmental Health Specialists in Idaho Health Districts

55. © Mark E. Damon - All Rights Reserved $500 Who enforces the food safety rules in the Idaho Food Code? Scores

56. © Mark E. Damon - All Rights Reserved $100 Cold foods should be held at or below this temperature

57. © Mark E. Damon - All Rights Reserved $100 What is 41°F? Scores

58. © Mark E. Damon - All Rights Reserved $200 These are three safe methods for thawing foods

59. © Mark E. Damon - All Rights Reserved $200 What is in the walk-in cooler, under running water, and as part of the cooking process? Scores

60. © Mark E. Damon - All Rights Reserved $300 This method of cooling food requires food to be cooled to 70°F within 2 hours and to 41°F in an additional 4 hours

61. © Mark E. Damon - All Rights Reserved $300 What is 2-stage cooling? Scores

62. © Mark E. Damon - All Rights Reserved $400 These are three safe methods to cool PHF quickly

63. © Mark E. Damon - All Rights Reserved $400 What is division into shallow containers, ice wand, and ice water bath? Scores

64. © Mark E. Damon - All Rights Reserved $500 Bacterial growth does this when held at cooler or freezer temperatures

65. © Mark E. Damon - All Rights Reserved $500 What is slow down or stop? Scores

66. © Mark E. Damon - All Rights Reserved Misc General Definitions Clean and Hot Chill Factor FBI $200 $400 $600 $800 $1000 Round 1 Final Jeopardy Scores

67. © Mark E. Damon - All Rights Reserved $200 Hot and cold water, soap, sanitary drying method, garbage can, and sign

68. © Mark E. Damon - All Rights Reserved $200 What are the items required for food service hand wash stations? Scores

69. © Mark E. Damon - All Rights Reserved $400 Stuffed meats must be cooked to this internal temperature to be safe to eat

70. © Mark E. Damon - All Rights Reserved $400 What is 165°F? Scores

71. © Mark E. Damon - All Rights Reserved $600 Sneezing, coughing and runny nose, sore throat and fever, vomiting, diarrhea, jaundice

72. © Mark E. Damon - All Rights Reserved $600 What are the symptoms that restrict food workers from handling food? Scores

73. © Mark E. Damon - All Rights Reserved $800 Whenever hands should be washed, If they tear, When beginning a new task, At least every four hours, After handling raw meat, Before handling cooked or RTE food

74. © Mark E. Damon - All Rights Reserved $800 What are times that gloves should be changed? Scores

75. © Mark E. Damon - All Rights Reserved $1000 The temperature of hot held foods should be checked this often

76. © Mark E. Damon - All Rights Reserved $1000 What is every 4 hours? Scores

77. © Mark E. Damon - All Rights Reserved $200 This is not an acceptable method for thawing foods

78. © Mark E. Damon - All Rights Reserved $200 What is thawing at room temperature? $200 What is thawing at room temperature? Scores

79. © Mark E. Damon - All Rights Reserved

80. $400 This can lower the temperature of walk-in coolers and freezers

81. © Mark E. Damon - All Rights Reserved $400 What is overloading? Scores

82. © Mark E. Damon - All Rights Reserved $600 PHF held refrigerated must be used in this number of days

83. © Mark E. Damon - All Rights Reserved $600 What is 7 days? Scores

84. © Mark E. Damon - All Rights Reserved $800 Food service workers must do this to all PHF that are held in the Danger Zone for more than four hours

85. © Mark E. Damon - All Rights Reserved $800 What is discard? Scores

86. © Mark E. Damon - All Rights Reserved $1000 This is when foods must be cooked if thawed in the microwave

87. © Mark E. Damon - All Rights Reserved $1000 What is immediately? Scores

88. © Mark E. Damon - All Rights Reserved $200 These groups of people are at higher risk than the general population for contracting a FBI

89. © Mark E. Damon - All Rights Reserved $200 Who are the elderly, pregnant, young, and the ill? Scores

90. © Mark E. Damon - All Rights Reserved $400 This hazard causes the most FBI

91. © Mark E. Damon - All Rights Reserved $400 What is a biological hazard? $400 What is a biological hazard? Scores

92. © Mark E. Damon - All Rights Reserved $600 Nausea, vomiting, diarrhea, fever, and abdominal cramps

93. © Mark E. Damon - All Rights Reserved $600 What are common symptoms of foodborne illness? Scores

94. © Mark E. Damon - All Rights Reserved $800 This is the route viruses can take to contaminate water or food and cause FBI if hands are not washed properly

95. © Mark E. Damon - All Rights Reserved $800 What is the fecal-oral route? Scores

96. © Mark E. Damon - All Rights Reserved $1000 This is approximately the number of people contracting a FBI each year in the United States

97. © Mark E. Damon - All Rights Reserved $1000 What is 1 in every 6 people? Scores

98. © Mark E. Damon - All Rights Reserved $200 This term describes foods that are not cooked before eating

99. © Mark E. Damon - All Rights Reserved $200 What are ready-to-eat foods? Scores

100. © Mark E. Damon - All Rights Reserved $400 This term means free of visible soil $400 This term means free of visible soil

101. © Mark E. Damon - All Rights Reserved $400 What is clean? $400 What is clean? Scores

102. © Mark E. Damon - All Rights Reserved

103. $600 This term describes foods that can support the rapid and progressive growth of infectious and toxin-causing microorganisms

104. © Mark E. Damon - All Rights Reserved $600 What is potentially hazardous food (PHF)? Scores

105. © Mark E. Damon - All Rights Reserved $800 Storing just received food in back of similar food, so older items are used first

106. © Mark E. Damon - All Rights Reserved $800 What is First In, First Out (FIFO)? Scores

107. © Mark E. Damon - All Rights Reserved $1000 Step-by-step procedures for a specific food service task

108. © Mark E. Damon - All Rights Reserved $1000 What are standard operating procedures (SOPs)? Scores

109. © Mark E. Damon - All Rights Reserved $200 The number of people in the U.S. affected by food allergens

110. © Mark E. Damon - All Rights Reserved $200 What is 12 million? Scores

111. © Mark E. Damon - All Rights Reserved $400 This rule requires food service workers to wear gloves, use deli tissue or tongs, or some other barrier when handling food

112. © Mark E. Damon - All Rights Reserved $400 What is the “no bare hand contact” rule? $400 What is the “no bare hand contact” rule? Scores

113. © Mark E. Damon - All Rights Reserved $600 This method is recommended when preparing large amounts of PHF $600 This method is recommended when preparing large amounts of PHF

114. © Mark E. Damon - All Rights Reserved $600 What is the batch method? $600 What is the batch method? Scores

115. © Mark E. Damon - All Rights Reserved $800 Using a copper pan to prepare an acidic food, like tomato soup, is an example of this

116. © Mark E. Damon - All Rights Reserved $800 What is a chemical hazard? $800 What is a chemical hazard? Scores

117. © Mark E. Damon - All Rights Reserved $1000 This food service sink may not be used for food preparation

118. © Mark E. Damon - All Rights Reserved $1000 What is a hand wash sink? Scores

119. © Mark E. Damon - All Rights Reserved $200 This is how far foods should be stored off of the ground

120. © Mark E. Damon - All Rights Reserved $200 What is 6 inches? Scores

121. © Mark E. Damon - All Rights Reserved $400 These are used on water faucets to prevent contamination

122. © Mark E. Damon - All Rights Reserved $400 What is a backflow device? Scores

123. © Mark E. Damon - All Rights Reserved $600 All food service establishments should have one in place to prevent rodent and insect contamination

124. © Mark E. Damon - All Rights Reserved $600 What is a pest management program? Scores

125. © Mark E. Damon - All Rights Reserved $800 This is how cleaning agents and food products should be stored

126. © Mark E. Damon - All Rights Reserved $800 What is separately? Scores

127. © Mark E. Damon - All Rights Reserved $1000 Milk and dairy products, eggs and egg products, fish, shellfish, wheat, soy and soy products, peanuts, and tree nuts $1000 Milk and dairy products, eggs and egg products, fish, shellfish, wheat, soy and soy products, peanuts, and tree nuts

128. © Mark E. Damon - All Rights Reserved $1000 What are the “Big 8” common food allergens? $1000 What are the “Big 8” common food allergens? Scores

129. © Mark E. Damon - All Rights Reserved Scores Food service workers Final Jeopary Question

130. © Mark E. Damon - All Rights Reserved This is the main responsibility of food service workers

131. © Mark E. Damon - All Rights Reserved What is to serve safe, quality meals? Scores