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The food handler takes out 10 pounds of chicken to make a small batch of chicken salad and leaves it on the prep table from 9am-1pm. The hazard is
raw steak
Reheat the soup to 135˚F and transfer it to a working steam table
September 12
potatoes
10-15 seconds
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
time- temperature abuse
Practicing poor personal hygiene
How long should hands and arms be scrubbed during handwashing?
raw steak
Reheat the soup to 135˚F and transfer it to a working steam table
September 12
potatoes
10-15 seconds
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
time- temperature abuse
Practicing poor personal hygiene
You are preparing a soup and salad lunch for parent- teacher conferences this Thursday. You purchase spinach, 5 lb. bag of potatoes, hummus, and shredded carrots. All are TCS food that must be refrigerated immediately except
raw steak
Reheat the soup to 135˚F and transfer it to a working steam table
September 12
potatoes
10-15 seconds
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
time- temperature abuse
Practicing poor personal hygiene
The food handler is preparin egg salad. The eggs are hard boiled on September 8, the mayonaise is made September 6 and the celery is chopped September 9. What is the last day the egg salad can be used?
raw steak
Reheat the soup to 135˚F and transfer it to a working steam table
September 12
potatoes
10-15 seconds
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
time- temperature abuse
Practicing poor personal hygiene
The most common cause of food borne illness outbreaks are from
raw steak
Reheat the soup to 135˚F and transfer it to a working steam table
September 12
potatoes
10-15 seconds
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
time- temperature abuse
Practicing poor personal hygiene
It is discovered that a steam table holding hot soup has broken down, and the soup may have been unheated for as long as 3 hours. What should be done with the soup?
raw steak
Reheat the soup to 135˚F and transfer it to a working steam table
September 12
potatoes
10-15 seconds
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
time- temperature abuse
Practicing poor personal hygiene
One of the FDA-recommended food safety responsibilities of a manager is:
raw steak
Reheat the soup to 135˚F and transfer it to a working steam table
September 12
potatoes
10-15 seconds
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
time- temperature abuse
Practicing poor personal hygiene
The following foods are RTE except
raw steak
Reheat the soup to 135˚F and transfer it to a working steam table
September 12
potatoes
10-15 seconds
Supervising food handlers to ensure hot and cold food holding temperatures are regularly monitored
time- temperature abuse
Practicing poor personal hygiene
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