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QR Challenge: ServSafe Review

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. 1. What is the danger zone (use numbers only)41-135
2. 2. At what temperature do bacteria grow most rapidly (use numbers only)70-125
3. 3. What type of contaminant is a fake fingernail?physical
4. 4. When should staff receive food safety training?when hired and then periodically after that
5. 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. 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. 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. 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. 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. 10. What is the purpose of a food safety management system?to identify hazards throughout the system
11. 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. 12. What is the first step in developing a HACCP plan?conduct a hazard analysis
13. 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. 14. What should you do if food did not meet the established requirements of your HACCP plan within the restaurant?throw it out
15. 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. 16. Which agency is responsible for controlling food safety in your restaurant?State or local department of health
17. 17. Give an example of an imminent health hazard?flooding, power outage, sewage backup
18. 18. Who provides specific recommendations for controlling the common risk factors for foodborne illness known as public health interventions?FDA
19. 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. 20. What should you do if the ventilation hoods or fans in a kitchen stop working?stop all cooking
21. 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. 22. What is the most reliable method for preventing backflow?Air gap
23. 23. Which area of the operation is usually required to be the brightest?preparation
24. 24. What is required for measuring the sanitizing rinse temperature in a high temperature dish washing machine?maximum registering thermometer
25. 25. If food contact surfaces are in constant use, how often must they be cleaned and sanitized?Every 4 hours
26. 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. 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. 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. 29. What information should a master cleaning schedule contain?what should be cleaned, when, by whom, and how
30. 30. Who should apply pesticides?the PCO
31. 31. In what type of places are cockroaches typically found?warm, moist, dark
32. 32. What type of smell may be a sign that cockroaches are present?strong, oily
33. 33. After pesticides have been applied, what should you do to food contact surfaces?wash, rinsed, and sanitized
34. 34. If pesticides are stored in the operation, where should they be kept?in a secure location away form food and equipment.
35. 35. Who should dispose of pesticides?The PCO

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=1.-What-is-the-danger-zone-(use-numbers-only)

Question 1 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=2.-At-what-temperature-do-bacteria-grow-most-rapidly-(use-numbers-only)

Question 2 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=3.-What-type-of-contaminant-is-a-fake-fingernail?

Question 3 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=4.-When-should-staff-receive-food-safety-training?

Question 4 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=5.-What-is-the-first-task-in-training-a-large-group-of-servers-to-prevent-contamination-of-food?

Question 5 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=6.-In-which-training-method-does-a-trainer-ask-a-series-of-questions-to-draw-on-the-knowledge-and-experience-of-the-learners?

Question 6 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=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?

Question 7 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=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?

Question 8 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=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?

Question 9 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=10.-What-is-the-purpose-of-a-food-safety-management-system?

Question 10 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=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?

Question 11 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=12.-What-is-the-first-step-in-developing-a-HACCP-plan?

Question 12 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=13.-What-does-an-operation-that-wants-to-smoke-food-as-a-method-of-preservation-need-to-have-before-processing-food-this-way?

Question 13 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=14.-What-should-you-do-if-food-did-not-meet-the-established-requirements-of-your-HACCP-plan-within-the-restaurant?

Question 14 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=15.-Under-which-condition-is-a-food-inspector-most-likely-to-close-your-food-establishment?

Question 15 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=16.-Which-agency-is-responsible-for-controlling-food-safety-in-your-restaurant?

Question 16 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=17.-Give-an-example-of-an-imminent-health-hazard?

Question 17 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=18.-Who-provides-specific-recommendations-for-controlling-the-common-risk-factors-for-foodborne-illness-known-as-public-health-interventions?

Question 18 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=19.-A-chef-receives-a-food-and-he-is-not-sure-of-the-cooking-method.--What-should-he-do?

Question 19 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=20.-What-should-you-do-if-the-ventilation-hoods-or-fans-in-a-kitchen-stop-working?

Question 20 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=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?

Question 21 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=22.-What-is-the-most-reliable-method-for-preventing-backflow?

Question 22 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=23.-Which-area-of-the-operation-is-usually-required-to-be-the-brightest?

Question 23 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=24.-What-is-required-for-measuring-the-sanitizing-rinse-temperature-in-a-high-temperature-dish-washing-machine?

Question 24 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=25.-If-food-contact-surfaces-are-in-constant-use,-how-often-must-they-be-cleaned-and-sanitized?

Question 25 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=26.-What-must-food-handlers-do-to-make-sure-sanitizing-solution-for-use-on-food-contact-surfaces-has-been-made-correctly?

Question 26 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=27.-George-is-getting-ready-to-wash-dishes-in-a-three-compartment-sink.-What-should-be-his-first-task?

Question 27 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=28.-Pete-the-buser-poured-some-cleaner-from-its-original-container-into-a-smaller,-working-container.-What-else-does-he-need-to-do?

Question 28 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=29.-What-information-should-a-master-cleaning-schedule-contain?

Question 29 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=30.-Who-should-apply-pesticides?

Question 30 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=31.-In-what-type-of-places-are-cockroaches-typically-found?

Question 31 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=32.-What-type-of-smell-may-be-a-sign-that-cockroaches-are-present?

Question 32 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=33.-After-pesticides-have-been-applied,-what-should-you-do-to-food-contact-surfaces?

Question 33 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=34.-If-pesticides-are-stored-in-the-operation,-where-should-they-be-kept?

Question 34 (of 35)

 


ServSafe Review: QR Challenge

https://www.classtools.net/QR/decode.php?text=35.--Who-should-dispose-of-pesticides?

Question 35 (of 35)