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An interesting food safety game!


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Zeeshan

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Posted 19 January 2011 - 10:12 AM

Dear all!

I was not sure where to put this interesting link. Hopefully trainers would use or get some inspiration for evaluation of competency levels regarding food safety knowledge and skills.

http://www.food.gov....age/foodbusters

Regards:
M.Zeeshan



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Simon

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Posted 19 January 2011 - 10:17 AM

Thanks Zeeshan, I got across in 59 seconds on expert. I got a question wrong. :crybaby:


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Zeeshan

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Posted 19 January 2011 - 10:28 AM

Thanks Zeeshan, I got across in 59 seconds on expert. I got a question wrong. :crybaby:


Marvelous! Superb performance!

The only lacking which I felt in this game is not showing the correct answers at the end of game.


QLD

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Posted 19 January 2011 - 10:30 AM

time to ask for a pay rise, got over in 25 seconds !!.... on second attempt mind, went up instead of to the other side on the first go :(



Simon

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Posted 19 January 2011 - 10:57 AM

I did it in 34 seconds on expert with no mistakes.

QLD - You must have quicker fingers, faster brain, or faster internet connection. I think you just had easier questions. :biggrin:


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Anish

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Posted 19 January 2011 - 12:22 PM

Very interesting! .





Inesa

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Posted 19 January 2011 - 09:19 PM

Great game! I didn't know answer for a question about sandwiches and no chillers in the shop and how long sandwiches can be stored, if I remember correctly? The right answer was 4 hours. Why 4 hours? Is it a rule for all chilled foods?


Just as appetite comes by eating, so work brings inspiration, if inspiration is not discernible at the beginning. (Igor Stravinsky)

Zeeshan

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Posted 20 January 2011 - 04:44 AM

Great game! I didn't know answer for a question about sandwiches and no chillers in the shop and how long sandwiches can be stored, if I remember correctly? The right answer was 4 hours. Why 4 hours? Is it a rule for all chilled foods?



AFAIK, the general rule is "A perishable food item can safely be kept up to maximum 2 Hrs at room temperature depending it is not increased above 32 deg Celsius. In case if room temp is increased above 32, the time limit would be decreased to 1 Hr maximum".

Regards:
M.Zeeshan


Inesa

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Posted 20 January 2011 - 08:49 PM

AFAIK, the general rule is "A perishable food item can safely be kept up to maximum 2 Hrs at room temperature depending it is not increased above 32 deg Celsius. In case if room temp is increased above 32, the time limit would be decreased to 1 Hr maximum".

Regards:
M.Zeeshan


Thank you Zeeshan. Given answers were 3 or 4 or 8 hours, and I guessed the right one- 4hours. Probably I got the question wrong as I was hurrying to beat Simon's time :unsure:

I've tried it again and here is the right question:

A shop doesn't have a chill cabinet. What is a max amount of time sandwiches can be displayed? A 8 B 4 C 3


Edited by Inesa, 20 January 2011 - 08:54 PM.

Just as appetite comes by eating, so work brings inspiration, if inspiration is not discernible at the beginning. (Igor Stravinsky)

Inesa

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Posted 20 January 2011 - 09:07 PM

British food agency tells to throw food away if it stands not chilled for more than 4 hours (in the end of document)

http://www.food.gov....storage1009.pdf


Just as appetite comes by eating, so work brings inspiration, if inspiration is not discernible at the beginning. (Igor Stravinsky)

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Charles.C

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Posted 21 January 2011 - 12:04 AM

Dear Inesa,

Well located! :thumbup:

As usual, the Americans are more cautious (and rich?) -

Discard foods that have been warmer than 40 °F for more than 2 hours.


http://www.fsis.usda...ezing/index.asp
(near the bottom in "Power Outage ...."

>> Poor Question, unless it said "In England" :smile:
Also Sausage rolls + others in UK = approx. 24hrs, Believe it or Not! (see thread here on "ambient sausage..")

Rgds / Charles.C

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Charles.C


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Posted 21 January 2011 - 12:12 AM

Loved it :biggrin:



... helping you achieve food safety & quality assurance...

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Mel Morris

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Posted 24 January 2011 - 02:00 PM

Dear all!

I was not sure where to put this interesting link. Hopefully trainers would use or get some inspiration for evaluation of competency levels regarding food safety knowledge and skills.

http://www.food.gov....age/foodbusters

Regards:
M.Zeeshan


Excellent find - really enjoyed it - managed it in 24 secs on expert - I'm going to send this link to my techs to see how they do!


fgjuadi

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Posted 13 January 2015 - 09:25 PM

What was this?


.--. .- -. - ... / --- .--. - .. --- -. .- .-..

Dood

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Posted 20 January 2015 - 07:46 AM



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Hafsa

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Posted 01 April 2017 - 08:23 PM

Hey

I need some games related to CCP/Metal detector or X-ray detections in order to train work force.

 

If you people have some then please share link or email xxxxxxxx

Regards

Hafsa


Edited by Charles.C, 03 April 2017 - 09:44 AM.
email removed


Charles.C

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Posted 03 April 2017 - 09:49 AM

To save people wasting their time, all the links in this thread are broken except Post 15


Kind Regards,

 

Charles.C


FurFarmandFork

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Posted 03 April 2017 - 05:59 PM

Dear Inesa,

Well located! :thumbup:

As usual, the Americans are more cautious (and rich?) -



http://www.fsis.usda...ezing/index.asp
(near the bottom in "Power Outage ...."

>> Poor Question, unless it said "In England" smile.gif
Also Sausage rolls + others in UK = approx. 24hrs, Believe it or Not! (see thread here on "ambient sausage..")

Rgds / Charles.C

 

 

Shots fired! Maybe we're just trailblazers. After-all, we brexited before it was cool. :)

 

USA has the same standard of four hours (page 95 of fda food code). If you have perishable food without temperature control available for sale, 4 hours is standard. The FSIS document you referenced specifically referred to foods that were refrigerated or frozen, and had come above 40ºf for more than two hours, that you wanted to keep in the refrigerator or freezer.  Depending on the food, the assumption is that it will take more than an additional two hours for that food to fall back below 40ºf, thus using up it's uncontrolled time limit, and becoming an unsafe food to use.

 

Cooling curve reference fig. 1: http://www.hi-tm.com...#basic-figure-1

 

There would be nothing wrong with taking that food out at two hours and cooking/serving it immediately. The two hour time limit refers to frozen/refrigerated foods that you wanted to re-refrigerate or freeze for later, not serve as you would the sandwiches in the example.


Austin Bouck
Owner/Consultant at Fur, Farm, and Fork.
Consulting for companies needing effective, lean food safety systems and solutions.

Subscribe to the blog at furfarmandfork.com for food safety research, insights, and analysis.

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