Safety Sanitation Food Safety Jeopardy Template

food borne illness	Kitchen Safety	Safety	vocabulary	Miscellaneous
100 What is cross contamination transferring raw meat juices to another food	100 What are burns, cuts, falls, shock, and poisioning the basic kitchen accidents	100 What is a broom used to clean up broken glass	100 What is bacteria tiny living things that can onlylbe seen with a microscope	100 What is a falling knife never try to catch
200 What is . contamination transferring bacteria into food	200 What is the number one cause of disease not washing hands	200 What is the handle first how to pass a knife	200 What is what is hazard a danger or risk	200 What is a recipe information sheet used to prepare a food product
300 What are the symptoms of food borne illness vomiting, diarrhea, dizziness	300 What is placing a knife by the sink OR what is washing a knife immediately? to prevent from getting cut while washing dishes	300 What is dry preferred condition of pot holders while cooking	300 What is to sanitize to keep harmful bacteria to a minimum using a disinfectant	300 What is 0 degrees or below the temperature recommended for a freezer
400 What is . the danger zone 40 degrees - to 145 degrees	400 What is hot water used to rinse dishes off	400 What is to suffocate? the best way to put out a grease fire	400 What is flammable to catch on fire easily	400 What is clean, chill, cook, contain terms used when buying and preparing food
500 What is should the internal temperature of cooked food be 165 degrees	500 What is a sponge? never use this to wash dishes because it houses bacteria	500 What is how often should you wash your hands while cooking as often as needed	500 What is food borne illness any disease resulting from spoilage of contaminated food	500 What is a step sheet used to practice good writing habits and have a group plan to produce and recipe and develop life long skills

safety sanitation-food safety

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