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Match it!
Match it! Select the correct answer from the pull down...Good luck!
Water that will be used for handwashing must be at least ____ degrees F.
7
41 to 135
Seafood
2
100
An air gap
4
6
Hot food that is being held without temperature control must be sold, served, or thrown out after _____ hours.
7
41 to 135
Seafood
2
100
An air gap
4
6
Thermometers must be calibrated to be accurate +/- _____ degrees
7
41 to 135
Seafood
2
100
An air gap
4
6
In order to prevent backflow, the following item should be used
7
41 to 135
Seafood
2
100
An air gap
4
6
Cold foods that will be without temperature control must be sold, served or thrown out within ____ hours.
7
41 to 135
Seafood
2
100
An air gap
4
6
The temperature danger zone is
7
41 to 135
Seafood
2
100
An air gap
4
6
Foods prepared on-site may be kept for ____ days
7
41 to 135
Seafood
2
100
An air gap
4
6
What type of food should be stored on the second shelf of the refrigerator, underneath RTE foods?
7
41 to 135
Seafood
2
100
An air gap
4
6
Check it!