QR Challenge: Kitchen 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 should you do if you have to sneeze in the lab?	sneeze into your arm
2. List five ways to cross-contaminate	multiple responses
3. What is the temperature range of the danger zone?	40-140
4. List three times you should wash your hands	answers vary (Before you start to cook, after handling raw meat, after coughing or sneezing)
5. How long can food stay out for at room temperature?	2 hours
6. Dry goods last longer because they are lacking what?	water/moisture
7. What Food Borne Illness is associated with poultry and is the most common FBI?	salmonella
8. What Food Borne Illness is associated with ground beef?	E.coli
9. What Food Borne Illness is associated with improperly canned foods and is very serious?	Botulism
10. How do you know if you have cooked your turkey burger all the way through?	the thermometer reads 165 degrees
11. 25% of healthy people carry this potential Food Borne Pathogen on their skin.	Staph
12. Wash your hands with hot soapy water for at least _______ seconds.	20
13. Store left overs in this type of container to make sure it cools quickly and evenly.	shallow, short
14. You should replace your dish towels this often.	daily, every day
15. True or false, some foods are more likely to spoil than others.	True
16. When glass breaks in the kitchen, how should you clean it up? (assuming I am not there to clean it for you)	sweep up glass, place in separate bag, then place bag in garbage
17. What are 2 specific ways you can avoid attracting bugs to your kitchen?	clean counter tops and sweep crumbs
18. The symptoms of food poisoning are often mistaken for what common illness?	the Flu

 

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