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Who Wants to Be a Millionaire? Template by Bill Arcuri, WCSD 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 50/50 You’ve asked that two of the wrong answers be eliminated, leaving you with one wrong answer plus the correct one. 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 Kitchen knives should be: 50/50 A C Sharp Slightly sharp B Dull D Broken Template by Bill Arcuri, WCSD What is the recommended time to wash your hands before handling food? (In degrees) 50/50 A 10 seconds B 15 seconds C 30 seconds D 20 Seconds Template by Bill Arcuri, WCSD What temperature range does bacteria grow fastest in? 50/50 A 0 to 40 B 40 to 140 C 60 to 125 D 140 to 165 Template by Bill Arcuri, WCSD What temperature should most meats reach to be safe while cooking? (In degrees) 50/50 A 0 to 40 B 40 to 140 C 160 to 180 D 180 to 200 Template by Bill Arcuri, WCSD The safest way to thaw frozen meat is to ______: 50/50 A Kitchen Sink B Refrigerator C Warm Water D Cold Water Template by Bill Arcuri, WCSD To keep food safe while grocery shopping you should____? 50/50 A Run errands last B Sack warm & cold foods together C Keep food in hot car D Refrigerator food ASAP Template by Bill Arcuri, WCSD Who is at most risk for food poisoning? 50/50 A Athletes B Teenagers C Pregnant Women D Adults Template by Bill Arcuri, WCSD Who is at most risk of being exposed to food borne illnesses? 50/50 A C Athletes B Teenagers Adults D Pregnant Women Template by Bill Arcuri, WCSD Cutting vegetables with the same knife as you cut-up chicken with that leads to food-borne illness is known as_____. 50/50 A Spore multiplication C Bacterial Infection B Parasitic toxins D Cross Contamination Template by Bill Arcuri, WCSD People often mistake food-borne illnesses as_____? 50/50 A C Stomach flu B Bacteria Infection Toxins D Appendix Infection Template by Bill Arcuri, WCSD The proper temperatures for the refrigerator and freezer is_____: (in degrees) 50/50 A 0 and 40 B 40 and 0 C 32 and 40 D 40 and 32 Template by Bill Arcuri, WCSD You should perform the Heimlich maneuver if the person is____: 50/50 A Coughing Choking with a B cough C Still breathing D Not able to talk Template by Bill Arcuri, WCSD What is the first thing to do when you get a burn? 50/50 Run under cold A water B Wrap the burn C Put pressure on D Use peroxide on the burn the burn Template by Bill Arcuri, WCSD How many steps are there to proper hand washing? 50/50 A 4 B 5 C 6 D 3 Template by Bill Arcuri, WCSD A commercial food preservation method to expose food to gamma rays to increase shelf life and prevent food-borne illnesses is: 50/50 A Irradiation C Ultraviolet Rays B Sanitation D Radiation Template by Bill Arcuri, WCSD