QR Challenge: Food Safety Review

Created using the ClassTools QR Treasure Hunt Generator

Teacher Notes

A. Prior to the lesson:

1. Arrange students into groups. Each group needs at least ONE person who has a mobile device.

2. If their phone camera doesn't automatically detect and decode QR codes, ask students to

• Download a QR reader (e.g. I-Nigma | NeoReader | Kaywa) onto their mobile devices
• Bring these devices into the lesson.

3. Print out the QR codes.

4. Cut them out and place them around your class / school.

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B. The lesson:

1. Give each group a clipboard and a piece of paper so they can write down the decoded questions and their answers to them.

2. Explain to the students that the codes are hidden around the school. Each team will get ONE point for each question they correctly decode and copy down onto their sheet, and a further TWO points if they can then provide the correct answer and write this down underneath the question.

3. Away they go! The winner is the first team to return with the most correct answers in the time available. This could be within a lesson, or during a lunchbreak, or even over several days!

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C. TIPS / OTHER IDEAS

4. A detailed case study in how to set up a successful QR Scavenger Hunt using this tool can be found here.

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Questions / Answers (teacher reference)

Question	Answer
1. What does FAT TOM stand for?	Food Acidity Temperature Time Oxygen Moisture
2. True or False: It is safe to put cooked food on a plate that held raw meat, poultry or seafood.	False
3. What type of cutting board is best for preventing the growth of dangerous bacteria?	plastic or acrylic
4. What does the acronym FTDZ stand for?	Food Temperature Danger Zone
5. What is the difference between food that is contaminated vs food that is spoiled?	contaminated food may have no indication
6. How many steps are there to correctly wash your hands?	5
7. True or False: You cannot, under any circumstances, have artificial nails or wear nail polish if you prepare food.	False you may if you wear gloves
8. What is the difference between a worker being excluded vs restricted?	excluded-no back of house
9. Food should not be left at room temperature for more than _________.	2 hours
10. True or False: Acidic food is more likely to grow harmful bacteria.	False
11. Name one way a worker can contaminate food.	sick,pimples/sores,hair,no band-aid,not washing hands properly
12. When should single-use gloves be changed? (name all 4)	tear,new task,4 hours when doing same task,handling raw foods
13. True or false: A plain wedding band is the ONLY jewelry that may be worn in the kitchen.	true
14. Name two types of ready-to-eat foods.	cooked,fruits/veg,baked,dried sausage,canned food,snack food,beverages
15. True or false: A worker may drink from a covered container with a straw.	true
16. How long should hands be washed?	20 seconds
17. True or False: Hand sanitizer may be used in place of hand washing.	False

 

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