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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?
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
washing produce
Regulating food transported across state lines
Corrective action
Labels on food
Correct handwashing
At least 180 ̊F (82 ̊C)
What factors influence the effectiveness of a chemical sanitizer?
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
washing produce
Regulating food transported across state lines
Corrective action
Labels on food
Correct handwashing
At least 180 ̊F (82 ̊C)
What temperature must a high-temperature dishwasher’s final sanitizing rinse be?
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
washing produce
Regulating food transported across state lines
Corrective action
Labels on food
Correct handwashing
At least 180 ̊F (82 ̊C)
When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff?
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
washing produce
Regulating food transported across state lines
Corrective action
Labels on food
Correct handwashing
At least 180 ̊F (82 ̊C)
Which responsibility is included in the Food and Drug Administration’s role?
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
washing produce
Regulating food transported across state lines
Corrective action
Labels on food
Correct handwashing
At least 180 ̊F (82 ̊C)
What practice is useful for preventing Norovirus from causing foodborne illness?
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
washing produce
Regulating food transported across state lines
Corrective action
Labels on food
Correct handwashing
At least 180 ̊F (82 ̊C)
Single-use gloves are not required when...
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
washing produce
Regulating food transported across state lines
Corrective action
Labels on food
Correct handwashing
At least 180 ̊F (82 ̊C)
What is the minimum internal cooking temperature for chicken breast?
165 °F (74 °C) for 15 seconds
Concentration, temperature, contact time, pH, and water hardness
washing produce
Regulating food transported across state lines
Corrective action
Labels on food
Correct handwashing
At least 180 ̊F (82 ̊C)
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