Julie Garden-Robinson, PhD, R.D., L.R.D.
The “Fight BAC™ Trivia Game” is much like the game of “Horse” where you are given a letter for every basketball that passes through the hoop. In this version, you will be answering food safety questions and receiving a letter for every question you answer correctly. The object of the game is to be the first team to spell “Fight BAC™” or
“BAC™” if you are running short on time, by answering the questions correctly.
Equipment and Supplies
Overhead projector (or use white board or newsprint paper tablet)
Overhead markers (or dry markers or type suitable for media used)
Numbers cut out corresponding to questions
Bag or hat to draw numbers out
Optional “winner” prize
Optional “consolation” prizes
Below are the rules.
1) Copy and cut out the drawing numbers provided with this material. The questions have been designed for high school students and are a good review for the lessons that have been covered in the “Teens Serving Food Safely” lesson plans. There are some surprises too, such as Lose a Turn or Take Two Turns, etc.
2) If you are teaching a fairly large group, divide into teams of up to five people.
3) Have a team member draw a number out of a hat or bag.
4) Ask the question that corresponds with the number. The team will have 30 seconds to answer. If the question is answered incorrectly, the next team will have a chance to answer the question unless the question is a true/false question.
5) When the correct answer is given, write the appropriate letter of the phrase
“Fight BAC™” on the overhead.
6) The team that completes the phrase “Fight BAC™” first wins.
Lesson 5 – “Fight Bac” Game
1

1.
At what temperature should refrigerators be maintained?
33 - 40 ºF
2.
At what temperature should freezers be maintained?
0 to –20 ºF
3.
True or false? Baked potatoes wrapped in foil have been associated with botulism outbreaks.
True
Potatoes and other produce contain vegetative spores from the soil. These spores can germinate and produce poisons at the right temperature and moisture level. Foil-wrapped potatoes should never be cooled at room temperature. They should be unwrapped, cut in half and placed in shallow pans in a cooler if they are to be used for other things like salads.
4.
True or false? Food can safely be thawed at room temperature.
False
Thaw foods in the refrigerator. Improper thawing can lead to foodborne illness because bacteria grow faster at room temperature than at the recommended
40 ºF for refrigerators. Small items may require overnight thawing. For larger amounts of food, allow one day for each 5 pounds.
5.
At what temperature should food be maintained during serving?
140 ºF or higher
Perishable foods kept for over 2 hours in the Danger Zone of 41 to 140
º
F can cause foodborne illness. It is very important to monitor temperature and make sure the food is at least 140
º
F.
6.
At what temperature should cold foods be maintained while serving?
40 ºF or lower
7.
What is the temperature range of the Danger Zone?
41 to 140 ºF
Bacteria will grow slowly at the lower temperatures. The optimum temperature for growth is 60 to 120 ºF.
Lesson 5 – “Fight Bac” Game
2

8.
How long can food be kept in the Danger Zone of 41 to 140 ºF according to
USDA consumer guidelines?
Two hours
Food should spend no more than 2 hours in the Danger Zone, because bacteria double in number about every 20 minutes.
9.
True or false? Melons that have been cut open and left at room temperature for more than a couple of hours may cause foodborne illness.
True
Bacteria from the soil may adhere to the surface of the melon and be transferred to the fruit when it is cut. Fruits and vegetables should be thoroughly washed with tap water before they are cut, using a brush if necessary. Do not use soap because it may leave residue on the fruits and vegetables.
10 . FAT TOM is an acronym for conditions that bacteria need in order to grow.
What does the “A” in FAT TOM stand for?
Acidity
Bacteria grow best in low-acid foods such as meat, fish, poultry, cheese milk and vegetables. Low-acid foods have a pH above 4.6.
11 . FAT TOM is an acronym for conditions that bacteria need in order to grow.
What does the “M” in FAT TOM stand for?
Moisture
Bacteria grow best in a moist environment.
12. FAT TOM is an acronym for conditions that bacteria need in order to grow.
What does the “O” in FAT TOM stand for?
Oxygen
Most bacteria grow in the presence of oxygen, but some only grow in sealed jars and packages where there is no oxygen present.
13. True or false? Freezing food will kill harmful bacteria.
False
Freezing will stop most of the bacterial growth, but freezing won’t kill bacteria.
Lesson 5 – “Fight Bac” Game
3

14. You have just made a large amount of chili and want to cool some of it for
the next day. You decide to put it in shallow pans in the refrigerator. How
deep should the chili be in the pans?
2 inches
Thick food such as chili should be only 2 inches deep to aid in cooling. Thin liquids and foods, such as broth, can be 3 inches deep.
15. How long should you wash your hands with soap and water before rinsing?
20 seconds
16. What is the term that refers to the action of physically removing food or
soil from a surface usually with the aid of detergent, water and some muscle
power?
Cleaning
17. What is the term that refers to the method that reduces the number of
bacteria and other microorganisms on a kitchen surface?
Sanitizing
18. According to the USDA, what internal temperature should cooked eggs reach
to be considered safe to eat?
160 ºF
19. True or false? Marinade can be reused as a dipping sauce if the meat was
only in the marinade for an hour.
False
Bacteria would contaminate the marinade. By using the old marinade as dipping sauce, there’s potential for foodborne illness. It’s safest to make extra marinade or reserve some marinade that hasn’t contacted the raw meat.
20. Name three groups of people that are at higher risk for foodborne illness.
Infants, toddlers, elderly, pregnant women and those who are already sick or have depressed immune system functions.
21. According to the Centers for Disease Control and Prevention (CDC) what is the
single most important way to reduce the spread of disease?
Handwashing
Lesson 5 – “Fight Bac” Game
4

22. True or false? It’s OK to prepare raw greens for a salad on a cutting board
previously used to cut raw chicken if the board is rinsed off under water.
False
Uncooked juices may still contain bacteria. Before cutting any other food, clean the cutting board by washing with hot soapy water followed by a hot water rinse.
23. True of false? Leftover foods should never be left to cool completely on the
counter before putting them in the refrigerator.
True
Leftovers should immediately be placed in the refrigerator or freezer. Also put food in shallow containers so it will cool faster.
24. True or false? It’s all right to use dented or bulged cans if the food tastes
okay?
False
Be careful of dented cans especially if the dents are at the seams. Dents can allow harmful bacteria to enter. IF a can is bulging that’s a good indication that bacteria is growing and producing gas. The food in these cans should NEVER be tasted. When in doubt, throw it out!
25. True or false?
As long as meat is cooked until it is brown, it is safe to eat.
False
It is especially important that ground meat be cooked to its specific internal temperature because bacteria are easily spread during processing. Research has shown that brown color does not mean it has been cooked to the correct temperature.
26. True or false?
Cleaning rags should be stored in sanitizing solution between
use.
True
This will help prevent bacterial growth on the rags when they are not in use.
Lesson 5 – “Fight Bac” Game
5

27. FAT TOM is an acronym for items that bacteria need in order to grow.
What do the two “T’s” in FAT TOM stand for?
Time and temperature
Bacteria need a certain amount of time to grow. They also need the proper temperature to grow. That is why we put a limit on the amount of time a food stays in the Danger Zone. At the ideal temperature, bacteria can double in number every 20 minutes.
28. To safely sanitize counters, cutting boards and utensils, how much bleach
should uou use for every gallon of warm water?
1 tablespoon
29. What are the four steps to food safety according to Fight BAC?
Clean, separate, cook, chill
30. True or false? Bacteria do not grow well in acid foods like ketchup and
pickles.
True
Bacteria prefer low acid foods like meat, fish, poultry, milk, cheese and vegetables.
31. What does FIFO mean?
First in, first out
The first food that was brought in should be the first food prepared and served.
32. Name two things you could use to avoid direct contact with the cookies you
are selling.
Plastic gloves, deli paper, tongs, spatula
33. True or false? Antibacterial hand gels are a good substitute for
handwashing.
False
The active ingredient is alcohol, which should not be consumed. Also these gels often contain fragrances that could taint food. Hand gels are not as effective at getting rid of microorganisms as compared to hand washing.
Lesson 5 – “Fight Bac” Game
6

34. What are three common symptoms of foodborne illnesses?
Nausea, vomiting, diarrhea, abdominal cramps, chills, fever, headache and muscle pain
Most of these symptoms also are associated with the flu.
35. What bacteria caused the Hudson Foods Company to recall 25 million pounds
of ground beef?
E.coli O157:H7
Not all strains of E. coli will make you ill. Humans, water and dairy cows are known carriers of E. coli O157:H7. Foods that are generally associated with
E. coli O157:H7 include ground meat and raw milk. To decrease foodborne illness risks, meat should be cooked thoroughly, hands should be washed before and after handling food, and cross contamination of food should be avoided.
36. What are the two acceptable methods for calibrating a thermometer?
Ice point method and boiling point method
37. True or false? The symptoms of some types of foodborne illness may appear
within hours, while the symptoms of others might not show up for three or
more weeks.
True
Foodborne illnesses vary greatly in their incubation time. Hepatitis A, for example, may take weeks for symptoms to appear.
38. True or false? All eggs naturally contain salmonella.
False
Even so, it is best to treat eggs as though they were contaminated. Cook eggs thoroughly and try to avoid cross contamination.
Lesson 5 – “Fight Bac” Game
7

1 2 3 4 5
6 7 8 9 10
11 12 13 14 15
16 17 18 19 20
21 22 23 24 25
26 27 28 29 30
31 32 33 34 35
36 37 38
Lesson 5 – “Fight Bac” Game
8