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What is the method used to prevent and control the spread of bacteria and other microorganisms?
Sanitation
41 and 135
To prevent E. Coli
All of the above
Warm soapy water
Put cooked food on a clean plate, not the plate that held the raw food
Washing hands prior to food preparation
Salmonella
Which foodborne Illness is caused by eating raw or undercooked poultry or eggs?
Sanitation
41 and 135
To prevent E. Coli
All of the above
Warm soapy water
Put cooked food on a clean plate, not the plate that held the raw food
Washing hands prior to food preparation
Salmonella
How can you prevent cross contamination when preparing raw meat, poultry, or seafood?
Sanitation
41 and 135
To prevent E. Coli
All of the above
Warm soapy water
Put cooked food on a clean plate, not the plate that held the raw food
Washing hands prior to food preparation
Salmonella
What should you do to avoid electrical fires?
Sanitation
41 and 135
To prevent E. Coli
All of the above
Warm soapy water
Put cooked food on a clean plate, not the plate that held the raw food
Washing hands prior to food preparation
Salmonella
What is the most sanitary method to wash dishes in the lab?
Sanitation
41 and 135
To prevent E. Coli
All of the above
Warm soapy water
Put cooked food on a clean plate, not the plate that held the raw food
Washing hands prior to food preparation
Salmonella
Which of the following is an example of a sanitation practice?
Sanitation
41 and 135
To prevent E. Coli
All of the above
Warm soapy water
Put cooked food on a clean plate, not the plate that held the raw food
Washing hands prior to food preparation
Salmonella
Which temperatures are considered to be in the Danger Zone?
Sanitation
41 and 135
To prevent E. Coli
All of the above
Warm soapy water
Put cooked food on a clean plate, not the plate that held the raw food
Washing hands prior to food preparation
Salmonella
Why is it recommended to cook hamburgers thoroughly until no pink color remains?
Sanitation
41 and 135
To prevent E. Coli
All of the above
Warm soapy water
Put cooked food on a clean plate, not the plate that held the raw food
Washing hands prior to food preparation
Salmonella
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