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QR Challenge: Servsafe Chapter 4

Created using the ClassTools QR Treasure Hunt Generator

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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

3. Print out the QR codes.

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

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!

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.

Questions / Answers (teacher reference)

Question

Answer

1. Pathogens grow BEST in the range of
2. If food is held in the temperature danger zone for more than
3. Dishes must bewash rinsed and sanitized
4. Thermometers that measure the temperature of food should be accurate to
5. Insert the probe into what area of the meat thickest
6. What thermometer measures the temperatures of food and equipment
7. List the steps of proper hand washing
8. Explain how a food service employee should be dressed
9. Chicken held at an internal temperature of 125F has beentemperature abused
10. What thermometer are best for measuring the internal temperature of foodInfrared thermometers
11. What do you need to do to make sure the thermometer does not contaminate food. calibration

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=Pathogens-grow-BEST-in-the-range-of

Question 1 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=If-food-is-held-in-the-temperature-danger-zone-for-more-than

Question 2 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=Dishes-must-be

Question 3 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=Thermometers-that-measure-the-temperature-of-food-should-be-accurate-to

Question 4 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=Insert-the-probe-into-what-area-of-the-meat

Question 5 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=What-thermometer-measures-the-temperatures-of-food-and-equipment

Question 6 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=List-the-steps-of-proper-hand-washing

Question 7 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=Explain-how-a-food-service-employee-should-be-dressed

Question 8 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=Chicken-held-at-an-internal-temperature-of-125F-has-been

Question 9 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=What-thermometer-are-best-for-measuring-the-internal-temperature-of-food

Question 10 (of 11)

 


Servsafe Chapter 4: QR Challenge

https://www.classtools.net/QR/decode.php?text=What-do-you-need-to-do-to-make-sure-the-thermometer-does-not-contaminate-food.

Question 11 (of 11)