Culinary 1 Unit 2
Based on ProStart Book 1, Chapters 6-10
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Topics of this game:
- In order to be called a foodborne illness outbreak, what is the minimum number of people who must get sick?
- What is the teperature range for the temperature danger zone?
- Hands should be scrubbed with soap for how many seconds during handwashing?
- Which symptoms must be reported to a manager?
- Where should raw poultry be placed in a cooler that includes raw and ready to ear food?
- Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
- Which federal agency creates and enforces safety related standards and regulations in the workplace?
- The Hazard Communication Standard (HCS) is also known as HAZCOM and what else?
- When should spills in the workplace be cleaned up?
- What is the most serious of burns in the rating system?
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