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Where should a food handler wash his or her hands after prepping food?
Designated sink for handwashing
Wheezing or shortness of breath
Select the correct size gloves
Label the container
Critical limit
Unplug the unit
3:00 p.m
What should a food handler do to make gloves easier to put on?
Designated sink for handwashing
Wheezing or shortness of breath
Select the correct size gloves
Label the container
Critical limit
Unplug the unit
3:00 p.m
When must a food handler change gloves?
Designated sink for handwashing
Wheezing or shortness of breath
Select the correct size gloves
Label the container
Critical limit
Unplug the unit
3:00 p.m
Lasagna was removed from hot holding for service at 11:00 am. By what time must it be served or thrown out?
Designated sink for handwashing
Wheezing or shortness of breath
Select the correct size gloves
Label the container
Critical limit
Unplug the unit
3:00 p.m
What must staff members do when transferring chemicals to a new container?
Designated sink for handwashing
Wheezing or shortness of breath
Select the correct size gloves
Label the container
Critical limit
Unplug the unit
3:00 p.m
What is the first step of cleaning and sanitizing stationary equipment?
Designated sink for handwashing
Wheezing or shortness of breath
Select the correct size gloves
Label the container
Critical limit
Unplug the unit
3:00 p.m
The temperature of duck breast is checked during cooking. According to the operation’s policy, the duck breast must be cooked for 16 minutes to allow the internal temperature to reach 165 F (74 C). What HACCP principle is addressed by cooking the duc
Designated sink for handwashing
Wheezing or shortness of breath
Select the correct size gloves
Label the container
Critical limit
Unplug the unit
3:00 p.m
What symptom can indicate a customer is having an allergic reaction?
Designated sink for handwashing
Wheezing or shortness of breath
Select the correct size gloves
Label the container
Critical limit
Unplug the unit
3:00 p.m
Check it!