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What task requires food handlers to wash their hands before and after doing it?
Washing, rinsing, and sanitizing utensils before each use
wet hands and arms
In designated areas
Requires a living host to grow
To identify where hazards can be eliminated
Place the thermometer stem into an opened container
Handling raw meat, poultry, or seafood
Physical
What is a basic characteristic of a virus?
Washing, rinsing, and sanitizing utensils before each use
wet hands and arms
In designated areas
Requires a living host to grow
To identify where hazards can be eliminated
Place the thermometer stem into an opened container
Handling raw meat, poultry, or seafood
Physical
To wash hands correctly, a food handler must first
Washing, rinsing, and sanitizing utensils before each use
wet hands and arms
In designated areas
Requires a living host to grow
To identify where hazards can be eliminated
Place the thermometer stem into an opened container
Handling raw meat, poultry, or seafood
Physical
How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation?
Washing, rinsing, and sanitizing utensils before each use
wet hands and arms
In designated areas
Requires a living host to grow
To identify where hazards can be eliminated
Place the thermometer stem into an opened container
Handling raw meat, poultry, or seafood
Physical
What food safety practice can prevent cross-contact?
Washing, rinsing, and sanitizing utensils before each use
wet hands and arms
In designated areas
Requires a living host to grow
To identify where hazards can be eliminated
Place the thermometer stem into an opened container
Handling raw meat, poultry, or seafood
Physical
Where should staff members eat, drink, smoke, or chew gum?
Washing, rinsing, and sanitizing utensils before each use
wet hands and arms
In designated areas
Requires a living host to grow
To identify where hazards can be eliminated
Place the thermometer stem into an opened container
Handling raw meat, poultry, or seafood
Physical
What is the purpose of setting critical limits in a HACCP plan?
Washing, rinsing, and sanitizing utensils before each use
wet hands and arms
In designated areas
Requires a living host to grow
To identify where hazards can be eliminated
Place the thermometer stem into an opened container
Handling raw meat, poultry, or seafood
Physical
Metal shavings are which type of contaminant?
Washing, rinsing, and sanitizing utensils before each use
wet hands and arms
In designated areas
Requires a living host to grow
To identify where hazards can be eliminated
Place the thermometer stem into an opened container
Handling raw meat, poultry, or seafood
Physical
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