1. Final Jeopardy Question Personal Hygiene Poultry & Eggs 500 Chemicals, Cleaning, & Sanitizing Food Handling & Reheating Bacteria & Foodborne Illness 100 200 300 400 500 400 300 200 100 200 300 400 500 Food Service Sanitation Programs

2. What is the advantage of wearing gloves during food preparation? Back

3. To prevent contamination of ready-to-eat foods. Back

4. What is the most likely source of contamination from smoking by a food handler? Back

5. Saliva carried from the smoker’s mouth to fingers. Back

6. List 3 activities which would require washing hands. Back

7. 1.Cutting raw chicken 2.Stacking dirty dishes 3.Using the washroom

8. Back True or False: The most frequent way that viruses cause foodborne illnesses is through poor personal hygiene.

9. True Back

10. Wiping hands on a soiled _________ (piece of clothing) should be forbidden in a food service operation? Back

11. Apron Back

12. Poultry must show marks or seals that indicate state or federal _______________. Back

13. state or federal inspection Back

14. The minimum temperature and time for cooking shell eggs for immediate service to a customer is ______  F for _____ seconds. Back

15. 145  F for 15 seconds Back

16. If eggs should be rejected if they are ___________ when delivered to a restaurant. Back

17. Cracked Back

18. Stickiness under the _______ is a sign that fresh poultry is spoiled.

19. Stickiness under the wings is a sign that fresh poultry is spoiled. Back

20. True or False: Controlling time and temperature is most likely to prevent contamination by Staphylococcus aureus.

21. Back True

22. What is the best way to prepare for a sanitation inspection? Back

23. Inspect your facility using an appropriate sanitation check list. Back

24. When are food service establishments subject to inspection? Back

25. At all times. Back

26. What 2 things can foodservice managers do to assure that workers adhere to the cleaning schedule? Back

27. Though a self-inspection program and continual supervision. Back

28. The primary objective of the Food Service Sanitation Code is to protect the public from ____________ illness.

29. The primary objective of the Food Service Sanitation Code is to protect the public from _foodborne_ illness. Back

30. True or False: The purpose of HACCP is to improve profitability of the establishment. Back

31. False. The purpose of HACCP is to reduce the risk of identified food hazards. Back

32. A manager of a food service operation cooks a large stock pot filled with bean chili for the next day’s lunch, places it in the walk-in refrigerator to cool and leaves for the day. Did a hazardous practice occur? (Explain your answer)

33. Yes, because the food quantity was not reduced to speed the cooling process to the proper temperature. Back

34. The manager stops at a steam table that is holding Chicken a la King (creamy chicken entrée) and notes that the steam table thermostat registers 145  F and moves on to the next steam table. Why was the manager’s procedure improper? Back

35. The manager’s procedure was improper since the manager did not check the temperature of the food. Back

36. The design of equipment & utensils can have an impact on sanitation. What type of material is preferred for food containers from a sanitation viewpoint? Back

37. Food containers should be made of non-absorbent material.

38. Back When preparing salads or sandwiches, a food handler should NOT use _______ hand contact with ready to eat foods.

39. When preparing salads or sandwiches, a food handler should NOT use _bare_ hand contact with ready to eat foods. Back

40. The most important factor in the rate of chilling hot liquid food is the ________ of the food in the container.

41. Back The most important factor in the rate of chilling hot liquid food is the _depth_ of the food in the container.

42. Back How often can most pathogenic bacteria reproduce under ideal conditions?

43. 45 minutes to 1 hour Back

44. A pot of heated stew that does not cool down properly is at risk for causing which foodborne illness? Back

45. Clostridium perfringens Back

46. The procedure that is most effective in controlling bacterial growth in foods is maintaining foods at proper ________. Back

47. Temperatures Back

48. Which foodborne illness is most frequently associated with eggs?

49. Salmonella Back

50. True or False: Bacteria are carried from place to place. Back

51. True Back

52. Poisonous products may result from the reaction of a chipped enamel coated container with what substance? Back

53. Acid foods (citrus or tomato juice) Back

54. To properly sanitize utensils manually in a chemical solution, they should be immersed for how long? Back

55. Immersed for 1 minute Back

56. List 3 acceptable types of chemical sanitizers. Back

57. 3 types of acceptable chemical sanitizers: 1.Iodine 2.Chlorine 3.Quaternary ammonium compounds Back

58. Abrasive cleaners can _________ cooking surfaces.

59. Abrasive cleaners can _scratch__ cooking surfaces. Back

60. Equipment & utensils be rinsed thoroughly before sanitizing because rinsing will remove detergent residue that may _________ with the sanitizer. Back

61. Equipment & utensils be rinsed thoroughly before sanitizing because rinsing will remove detergent residue that may _react_ with the sanitizer. Back