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Which of the following are approved for sanitizing food contact surfaces and equipment?
Contamination
Sanitizing
Chemicals and Heat
No
Sanitizing
Microorganisms
Cleaning
Chlorine
______________is the step that removes harmful microorganisms on a food contact surface.
Contamination
Sanitizing
Chemicals and Heat
No
Sanitizing
Microorganisms
Cleaning
Chlorine
The two ways to sanitize surfaces and equipment in food service establishments are with _____________and ____________.
Contamination
Sanitizing
Chemicals and Heat
No
Sanitizing
Microorganisms
Cleaning
Chlorine
Cleaning and ______________are critical to food safety in food service operations.
Contamination
Sanitizing
Chemicals and Heat
No
Sanitizing
Microorganisms
Cleaning
Chlorine
Sanitizing is done to reduce what?
Contamination
Sanitizing
Chemicals and Heat
No
Sanitizing
Microorganisms
Cleaning
Chlorine
_____________involves the removal of food residue, dirt and grease.
Contamination
Sanitizing
Chemicals and Heat
No
Sanitizing
Microorganisms
Cleaning
Chlorine
To prevent _______________of food, cleaning supplies, equipment and chemicals should be stored separately and well away from food, dishes, utensils and food contact surfaces.
Contamination
Sanitizing
Chemicals and Heat
No
Sanitizing
Microorganisms
Cleaning
Chlorine
Sanitizing is the first step in creating a safe food contact surface.
Contamination
Sanitizing
Chemicals and Heat
No
Sanitizing
Microorganisms
Cleaning
Chlorine
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