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
4. Cut them out and place them around your class / school.
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!
4. A detailed case study in how to set up a successful QR Scavenger Hunt using this tool can be found here.
Question | Answer |
| 1. What is the definition of Foodborne-illness | is an illness caused by infected food. | 2. Eating contaminated foods can lead to | poisonous toxins that can cause foodborne illness. | 3. What is the best prevention of foodborne illness | WASHING YOUR HANDS. | 4. The definition of Bacteria is | Tiny one-celled microorganisms found | 5. The definition of Cross-Contamination | The transfer of harmful bacteria from one food source to another, or transferred to food from another source such as hands. | 6. The definition of an Outbreak is | An incident of food borne illness that involves two or more people who eat a common food, which is confirmed through laboratory analysis as the source of the illness. | 7. The definition of Sanitation is | Wholesome food, handles and prepares in a way that the food is not contaminated with disease causing agents. | 8. What are POTENTIALLY HAZARDOUS FOODS | Any food that consist in whole of part of milk, milk products, shell, eggs, meats, fish, poultry, baked or boiled potatoes, tofu and other soy-protein foods, plant foods that have been heat treated, raw seeds or spouts, or synthetic ingredients. | 9. What are 3 FACTORS RELATED TO FOOD SAFETY | FOOD,PEOPLE,FACILITIES. | 10. What are 6 conditions that promote bacteria growth | Food,Acidity,Time,Temperature,Oxygen,Moisture. | 11. In what amount of time will Bacteria double | 0-30 minutes. | 12. In what amount of time can bacteria turn into billions of orgnisms | 10-12 hours. | 13. What is a disease causing agent | Pathogens. | 14. A life form that can only be seen with the aid of a microscope. Example (bacteria, fungi, mold, parasite, yeasts, viruses) what is the name of this | Microorganisms. | 15. Each year in the United States | 76 million cases. | 16. How many people are effected by Food Borne illness each year | 1-4 people.About how many people die each year from food-borne illness | 17. What are some common types of food-borne illness | Campylobacteriosis, Salmonella, E. Coli, Norwalk & Norwalk like virus are found in | 18. What Symptoms generally appear within 2-24 hours of food borne illness | nausea, vomiting, and diarrhea | 19. Campylobacterios is found in | Undercooked poultry, unpasteurized (raw) milk, surface water and mountain streams. | 20. Salmonella is found | Raw meats, poultry, eggs, unpasteurized milk, fish, and products made from them. | 21. E. Coli is found | Undercooked ground beef, and unpasteurized (raw) milk or milk products. | 22. Norwalk & Norwalk-like Virus is found | Human fecal matter, and contaminated shellfish. | 23. Listeriosis is found | Soft cheeses, deli salads, cold smoked fish, hot dogs, deli meats, and unpasteurized (raw) milk. | 24. Clostridium Botulinum is found | Contaminated home-canned foods, Improperly canned foods like meat, poultry, fish, and most vegetables, Chopped garlic in oil, chili peppers, tomatoes improperly handled, baked potatoes wrapped in foil, home-canned or fermented fish. |
What is the definition of Foodborne-illness&choe=UTF-8
Question 1 (of 24)
Eating contaminated foods can lead to&choe=UTF-8
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What is the best prevention of foodborne illness&choe=UTF-8
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The definition of Bacteria is&choe=UTF-8
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The definition of Cross-Contamination&choe=UTF-8
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The definition of an Outbreak is&choe=UTF-8
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The definition of Sanitation is&choe=UTF-8
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What are POTENTIALLY HAZARDOUS FOODS&choe=UTF-8
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What are 3 FACTORS RELATED TO FOOD SAFETY&choe=UTF-8
Question 9 (of 24)
What are 6 conditions that promote bacteria growth&choe=UTF-8
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In what amount of time will Bacteria double&choe=UTF-8
Question 11 (of 24)
In what amount of time can bacteria turn into billions of orgnisms&choe=UTF-8
Question 12 (of 24)
What is a disease causing agent&choe=UTF-8
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A life form that can only be seen with the aid of a microscope. Example (bacteria, fungi, mold, parasite, yeasts, viruses) what is the name of this&choe=UTF-8
Question 14 (of 24)
Each year in the United States&choe=UTF-8
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How many people are effected by Food Borne illness each year&choe=UTF-8
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What are some common types of food-borne illness&choe=UTF-8
Question 17 (of 24)
What Symptoms generally appear within 2-24 hours of food borne illness&choe=UTF-8
Question 18 (of 24)
Campylobacterios is found in&choe=UTF-8
Question 19 (of 24)
Salmonella is found&choe=UTF-8
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E. Coli is found&choe=UTF-8
Question 21 (of 24)
Norwalk & Norwalk-like Virus is found&choe=UTF-8
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Listeriosis is found&choe=UTF-8
Question 23 (of 24)
Clostridium Botulinum is found&choe=UTF-8
Question 24 (of 24)
