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What temperature must a high-temperature dishwasher’s final sanitizing rinse be?
At least 180 ̊F (82 ̊C)
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
Purchasing food from approved, reputable suppliers
Regulating food transported across state lines
Correct handwashing
Corrective action
washing produce
What factors influence the effectiveness of a chemical sanitizer?
At least 180 ̊F (82 ̊C)
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
Purchasing food from approved, reputable suppliers
Regulating food transported across state lines
Correct handwashing
Corrective action
washing produce
What is the minimum internal cooking temperature for chicken breast?
At least 180 ̊F (82 ̊C)
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
Purchasing food from approved, reputable suppliers
Regulating food transported across state lines
Correct handwashing
Corrective action
washing produce
Which responsibility is included in the Food and Drug Administration’s role?
At least 180 ̊F (82 ̊C)
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
Purchasing food from approved, reputable suppliers
Regulating food transported across state lines
Correct handwashing
Corrective action
washing produce
What practice should be used to prevent seafood toxins from causing a foodborne illness?
At least 180 ̊F (82 ̊C)
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
Purchasing food from approved, reputable suppliers
Regulating food transported across state lines
Correct handwashing
Corrective action
washing produce
What practice is useful for preventing Norovirus from causing foodborne illness?
At least 180 ̊F (82 ̊C)
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
Purchasing food from approved, reputable suppliers
Regulating food transported across state lines
Correct handwashing
Corrective action
washing produce
Single-use gloves are not required when...
At least 180 ̊F (82 ̊C)
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
Purchasing food from approved, reputable suppliers
Regulating food transported across state lines
Correct handwashing
Corrective action
washing produce
The temperature of clam chowder is checked during holding. According to the operation’s policy, the chowder must be thrown out. What HACCP principle is being practiced by throwing out the soup?
At least 180 ̊F (82 ̊C)
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
Purchasing food from approved, reputable suppliers
Regulating food transported across state lines
Correct handwashing
Corrective action
washing produce
Check it!