Template by Bill Arcuri, WCSD Who Wants to Be a Millionaire?

Food Safety and Sanitation _________________________ _____________________ ___________________ __________________ _________________ ______________ Click the appropriate dollar amount at right to proceed to the question

Template by Bill Arcuri, WCSD Phone A Friend “OK Contestant…Please select a friend to help you with this one. You have thirty seconds to discuss your options…” Return to the Question

Template by Bill Arcuri, WCSD Ask the Audience “Audience, we need your help on this one…in a moment, we’ll ask you to indicate, by show of hands, your choice for the correct answer…” Return to the Question

Template by Bill Arcuri, WCSD Fifty - Fifty You’ve asked that two of the wrong answers be eliminated, leaving you with one wrong answer plus the correct one. 50/50 Return to the Question

Template by Bill Arcuri, WCSD Correct Correct! Proceed to Next Question

Template by Bill Arcuri, WCSD Incorrect Sorry, That’s Incorrect Return to the Question

Template by Bill Arcuri, WCSD Sharp Kitchen knives should be: Slightly sharp Broken Dull 50/50 A CD B

Template by Bill Arcuri, WCSD 10 seconds What is the recommended time to wash your hands before handling food? (In degrees) 30 seconds20 Seconds 15 seconds A CD B 50/50

Template by Bill Arcuri, WCSD 0 to 40 What temperature range does bacteria grow fastest in? 60 to to to 140 A CD B 50/50

Template by Bill Arcuri, WCSD 0 to 40 What temperature should most meats reach to be safe while cooking? (In degrees) 160 to to to 140 A CD B 50/50

Template by Bill Arcuri, WCSD Kitchen Sink The safest way to thaw frozen meat is to ______: Warm WaterCold Water Refrigerator A CD B 50/50

Template by Bill Arcuri, WCSD Run errands last To keep food safe while grocery shopping you should____? Keep food in hot car Refrigerator food ASAP Sack warm & cold foods together A CD B 50/50

Template by Bill Arcuri, WCSD Athletes Who is at most risk for food poisoning? Pregnant Women Adults Teenagers A CD B 50/50

Template by Bill Arcuri, WCSD Athletes Who is at most risk of being exposed to food borne illnesses? Adults Pregnant Women Teenagers A CD B 50/50

Template by Bill Arcuri, WCSD Spore multiplication Cutting vegetables with the same knife as you cut-up chicken with that leads to food-borne illness is known as_____. Bacterial Infection Cross Contamination Parasitic toxins A CD B 50/50

Template by Bill Arcuri, WCSD Stomach flu People often mistake food-borne illnesses as_____? Toxins Appendix Infection Bacteria Infection A CD B 50/50

Template by Bill Arcuri, WCSD 0 and 40 The proper temperatures for the refrigerator and freezer is_____: (in degrees) 32 and 4040 and and 0 A CD B 50/50

Template by Bill Arcuri, WCSD Coughing You should perform the Heimlich maneuver if the person is____: Still breathingNot able to talk Choking with a cough A CD B 50/50

Template by Bill Arcuri, WCSD Run under cold water What is the first thing to do when you get a burn? Put pressure on the burn Use peroxide on the burn Wrap the burn A CD B 50/50

Template by Bill Arcuri, WCSD 4 How many steps are there to proper hand washing? 63 5 A CD B 50/50

Template by Bill Arcuri, WCSD Irradiation A commercial food preservation method to expose food to gamma rays to increase shelf life and prevent food-borne illnesses is: Ultraviolet RaysRadiation Sanitation A CD B 50/50