1. Final Jeopardy Question Potentially Hazardous Foods 500 Bacteria & Foodborne Illness 100 200 300 400 500 400 300 200 100 Personal Hygiene

2. Back Describe how leftover potentially hazardous foods should be reheated to 165°F. (Be specific about method and length of time.)

3. Rapidly reheat on a stove within 2 hours. Back

4. Freshly prepared ________ & _________ juices do NOT require pasteurization when served to the general public. Back

5. Freshly prepared _fruit_ & _vegetable_ juices do NOT require pasteurization when served to the general public. Back

6. Describe a “Potentially hazardous food”. Back

7. Food that will support the rapid growth of bacteria. Back

8. The most critical factor in food safety cooking potentially hazardous foods at or above required ________________.

9. Temperatures Back

10. What type of foods are most likely to support growth of pathogens that cause foodborne illness? Back

11. Protein Back

12. What should a manager do when a food server has an open cut on his/her finger and is about to season and tenderize pork chops? Back

13. Have the food service worker clean and bandage the cut and put on a clean, disposable glove, then continue working. Back

14. What does it mean when a person is a “carrier”? Back

15. A person who has pathogens in his/her body and shows no symptoms. Back

16. List 2 approved methods to dry hands after washing. Back

17. Approved methods to dry hands after washing: 1.Hot air blower 2.Paper towels 3.Cloth towel dispensing unit Back

18. If an employee has infected boils or open wounds, they should be required to report it to his/her _________.

19. If an employee has infected boils or open wounds, they should be required to report it to his/her _manager__. Back

20. True or False: It is permitted for employees who have HIV/AIDS to handle food.

21. True Back

22. What type of food has the greatest risk of botulism? Back

23. What type of food has the greatest risk of botulism? Raw shellfish Back

24. Which 2 biological hazards cause most cases of foodborne illness?

25. Bacteria & Viruses Back

26. The most effective method of protecting customers against foodborne illness is to limit the time food spends in the ______________ __________ zone. Back

27. The most effective method of protecting customers against foodborne illness is to limit the time food spends in the Temperature Danger Zone Back

28. The organism that produces botulism toxin does not require __________ to grow.

29. The organism that produces botulism toxin does not require _oxygen_ to grow. Back

30. Staphylococcus forms a _______ that can remain after cooking. Back

31. Staphylococcus forms a _toxin_that can remain after cooking. Back

32. List at least 3 supplies or resources necessary for proper handwashing.

33. Back 1. Hot & cold running water 2. A supply of hand-cleaning soap or detergent 3. A supply of sanitary towels, roll-type cloth towels or a hand-drying device