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 danger zone? | 41-135 | 2. At what temperature do bacteria grow most rapidly? | 70-125 | 3. What type of contaminant is a fake fingernail? | physical | 4. When should staff receive food safety training? | when hired and then periodically after that | 5. What is the first task in training a large group of servers to prevent contamination of food? | assess the needs of the servers | 6. In which training method does a trainer ask a series of questions to draw on the knowledge and experience of the learners? | guided discussion | 7. The temperature of a pot of beef stew is checked during holding. The stew has not met the critical limit and is thrown out according to house policy. Throwing out the stew is an example of which HACCP principle? | corrective action | 8. The temperature of a roast is checked to see if it has met its critical limit of 145°F for four minutes. This is an example of which HACCP principle? | monitoring | 9. A chef sanitized a thermometer probe and then checked the temperature of minestrone soup being held in a hot holding unit. The temperature was 120°F, which did not meet the operation's critical limit of 135°F. The chef recorded the temperature in the log and reheated the soup to 165°F for 15 seconds within two hours. Which was the corrective action? | reheating the soup | 10. What is the purpose of a food safety management system? | to identify hazards throughout the system | 11. Reviewing temperature logs and other records to make sure that the HACCP plan is working as intended is an example of which HACCP principle? | verification | 12. What is the first step in developing a HACCP plan? | conduct a hazard analysis | 13. What does an operation that wants to smoke food as a method of preservation need to have before processing food this way? | a variance from the health department | 14. What should you do if food did not meet the established requirements of your HACCP plan within the restaurant? | throw it out | 15. Under which condition is a food inspector most likely to close your food establishment? | when two or more complaints of sickness are reported by customers | 16. Which agency is responsible for controlling food safety in your restaurant? | State or local department of health | 17. Give an example of an imminent health hazard? | flooding, power outage, sewage backup | 18. Who provides specific recommendations for controlling the common risk factors for foodborne illness known as public health interventions? | FDA | 19. A chef receives a food and he is not sure of the cooking method. What should he do? | contact the local regulatory authority | 20. What should you do if the ventilation hoods or fans in a kitchen stop working? | stop all cooking | 21. When installing tabletop equipment on legs, the space between the base of the equipment and the table top must be at least how many inches? | 4 inches | 22. What is the most reliable method for preventing backflow? | Air gap | 23. Which area of the operation is usually required to be the brightest? | preparation | 24. What is required for measuring the sanitizing rinse temperature in a high temperature dish washing machine? | maximum registering thermometer | 25. If food contact surfaces are in constant use, how often must they be cleaned and sanitized? | Every 4 hours | 26. What must food handlers do to make sure sanitizing solution for use on food contact surfaces has been made correctly? | test solution with a sanitizing kit | 27. George is getting ready to wash dishes in a three compartment sink. What should be his first task? | clean and sanitize sinks and drainboards | 28. Pete the buser poured some cleaner from its original container into a smaller, working container. What else does he need to do? | label container with contents | 29. What information should a master cleaning schedule contain? | what should be cleaned, when, by whom, and how | 30. Who should apply pesticides? | the PCO | 31. In what type of places are cockroaches typically found? | warm, moist, dark places | 32. What type of smell may be a sign that cockroaches are present? | strong, oily | 33. After pesticides have been applied, what should you do to food contact surfaces? | wash, rinse, and sanitize | 34. If pesticides are stored in the operation, where should they be kept? | in a secure location away from food and equipment. | 35. Who should dispose of pesticides? | The PCO |
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