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What temperature should ground meat be cooked to?
4 hours
155* F
The path food takes through an establishment
41* F - 135* F
145* F
165* F
165* F
The transfer of microorganisms from one food or surface to another
The maximum time TCS food can be held in the TDZ (temperature danger zone)?
4 hours
155* F
The path food takes through an establishment
41* F - 135* F
145* F
165* F
165* F
The transfer of microorganisms from one food or surface to another
What is cross-contamination?
4 hours
155* F
The path food takes through an establishment
41* F - 135* F
145* F
165* F
165* F
The transfer of microorganisms from one food or surface to another
What is the flow of food?
4 hours
155* F
The path food takes through an establishment
41* F - 135* F
145* F
165* F
165* F
The transfer of microorganisms from one food or surface to another
The temperature that poultry MUST be cooked to?
4 hours
155* F
The path food takes through an establishment
41* F - 135* F
145* F
165* F
165* F
The transfer of microorganisms from one food or surface to another
What temperature should whole cuts of meat be cooked to?
4 hours
155* F
The path food takes through an establishment
41* F - 135* F
145* F
165* F
165* F
The transfer of microorganisms from one food or surface to another
What is the TDZ (Temperature Danger Zone)?
4 hours
155* F
The path food takes through an establishment
41* F - 135* F
145* F
165* F
165* F
The transfer of microorganisms from one food or surface to another
What temperature should leftovers be reheated to?
4 hours
155* F
The path food takes through an establishment
41* F - 135* F
145* F
165* F
165* F
The transfer of microorganisms from one food or surface to another
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