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What is time-temperature abuse?
biological, chemical and physical
Allowing food to stay at temperatures good for the growth of pathogens
True
Cross-contamination
Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
Poor cleaning and sanitizing
True
Time-Temperature abuse
Some physical hazards occur naturally in food.
biological, chemical and physical
Allowing food to stay at temperatures good for the growth of pathogens
True
Cross-contamination
Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
Poor cleaning and sanitizing
True
Time-Temperature abuse
Scraping off baked-on food from an otherwise clean plate is:
biological, chemical and physical
Allowing food to stay at temperatures good for the growth of pathogens
True
Cross-contamination
Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
Poor cleaning and sanitizing
True
Time-Temperature abuse
Leaving raw chicken breast on a prep table to thaw.
biological, chemical and physical
Allowing food to stay at temperatures good for the growth of pathogens
True
Cross-contamination
Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
Poor cleaning and sanitizing
True
Time-Temperature abuse
Using the same cutting board to cut up a raw chicken and then using it to slice tomatoes is:
biological, chemical and physical
Allowing food to stay at temperatures good for the growth of pathogens
True
Cross-contamination
Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
Poor cleaning and sanitizing
True
Time-Temperature abuse
People make food unsafe
biological, chemical and physical
Allowing food to stay at temperatures good for the growth of pathogens
True
Cross-contamination
Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
Poor cleaning and sanitizing
True
Time-Temperature abuse
What are the three types of hazards make food unsafe?
biological, chemical and physical
Allowing food to stay at temperatures good for the growth of pathogens
True
Cross-contamination
Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
Poor cleaning and sanitizing
True
Time-Temperature abuse
Chemical hazards are chemicals in your operation that can contaminant food.
biological, chemical and physical
Allowing food to stay at temperatures good for the growth of pathogens
True
Cross-contamination
Poor Personal Hygiene, Cross-Contamination, Time-Temperature Abuse, Poor Cleaning and Sanitizing
Poor cleaning and sanitizing
True
Time-Temperature abuse
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