1. Daily Appetizer Write the answer to the following question on your own paper and put in “Daily Appetizer” section of your notebook. What is one thing your group could have done better in lab this week? Clear your desks except for 1 sheet of paper and something to write with.

2. TrAsH BaLL One person from your team will be asked a question If they get the question right on their own, they receive 2pnts. If they have to ask the team, they get 1pnt. Once the question is answered correctly, they can throw the trash ball to get an extra point for their team.

3. Question What are 3 ways to avoid burns while in the kitchen?

4. Answer Use hot pads Pot handles turned in No water in fryer No loose clothing Keep an eye on others

5. Question What 3 groups are considered high risk populations?

6. Answer Elderly people Children Pregnant women

7. Question What are some examples of biological contaminants?

8. Answer Viruses Parasites Fungi Bacteria

9. Question What does each letter of FATTOM stand for?

10. Answer Food Acidity Time Temperature Oxygen Moisture

11. Question Do pathogens grow best in high acidity or low acidity?

12. Answer Pathogens grow best in foods that contain little or no acidity

13. Question What is the temperature danger zone?

14. Answer 41°F to 135°F

15. Question How many hours can TCS foods be in the temperature danger zone?

16. Answer 4 hours

17. Question Which of the following is a TCS food? Potato Apple Sprouts Rice

18. Answer Sprouts

19. Question Which of the following are TCS foods? Garlic and vinegar mixture Apple Bread Tofu

20. Answer Tofu

21. Question What are 3 examples of chemical contaminants?

22. Answer Toxic metals – ex. Lead, copper, and zinc Cleaners Sanitizers Polishes Machine lubricants

23. Question What are 3 examples of physical contaminants?

24. Answer Metal shavings from cans Staples Glass Nails, hair, bandages Dirt Bones

25. Question What are some common food allergens?

26. Answer Milk and dairy Eggs Fish and shellfish Wheat Soy products Nuts

27. Question What are some personal hygiene habits people do that can contaminate food?

28. Answer Scratching the scalp Running fingers through hair Wiping or touching the nose Rubbing an ear Touching a pimple or infected wound Wearing a dirty uniform Coughing or sneezing Spitting in the operation

29. Question How many seconds should you scrub your hands when washing correctly?

30. Answer 15 to 20 seconds

31. Question When should you wash your hands?

32. Answer Before beginning work Handling raw meat Touching hair, face, or body Sneezing, coughing, or using a tissue Eating or drinking Taking out garbage Handling money

33. Question What are the 2 main hazards concerning the flow of food?

34. Answer Cross-Contamination Time-Temperature Abuse

35. Question What are 3 main ways to prevent cross- contamination?

36. Answer Separating equipment Cleaning and sanitizing Prepping food at different times or places

37. Question When has a food been Time-Temperature Abused?

38. Answer When a TCS food has been left in the temperature danger zone for too long

39. Question What part of a bimetallic thermometer actually senses the temperature?

40. Answer From the dimple on the stem to the end

41. Question At what temperature should you receive cold TCS foods?

42. Answer 41°F or below

43. Question At what temperature should you receive hot TCS foods?

44. Answer 135°F or higher

45. Question What are 2 signs a food has been thawed and re-frozen?

46. Answer Large ice crystals (freezer burn) Frozen liquid in bottom of container

47. Question What must be on the label of TCS, ready to eat, food ?

48. Answer Name of food Date of preparation Use by date

49. Question How long can you keep TCS, ready to eat, foods when kept in proper conditions?

50. Answer 7 days

51. Question What rotation method should be used?

52. Answer FIFO (First In, First Out)

53. Question When storing food in a top to bottom storage method, is ground meat stored above or below whole meats/ roasts?

54. Answer below

55. Question What is the internal cooking temperature of poultry?

56. Answer 165°F

57. Question How far should food be stored away from the walls and floor?

58. Answer 6 inches

59. Question What is the internal cooking temperature of ground meat?

60. Answer 155°F

61. Question What is the internal cooking temperature of whole meats/ roasts/ steak?

62. Answer 145°F

63. Question What are 4 acceptable ways to thaw food?

64. Answer Refrigeration Cool running water Microwave Cooking process

65. Question At what temperature do you need to reheat a TCS food and at what temperature can you then hold it?

66. Answer Heat to 165°F and then hold at 135°F

67. Question What 3 groups are considered high risk populations?

68. Answer Children Elderly people Pregnant ladies

69. Question TCS foods must be cooled to 70°F within how many hours before it is cooled to 41°F?

70. Answer 2 hours