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According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and
Preparing raw chicken and vegetables on the same cutting board
Ensure that guests use only one plate
41-135 degrees
Purchasing food from unsafe sources
Time-temperature control
chemical
Glass shards in the pasta salad on the buffet
Reproduce rapidly
To prevent food in a self-service area from becoming contaminated by guests an operation should
Preparing raw chicken and vegetables on the same cutting board
Ensure that guests use only one plate
41-135 degrees
Purchasing food from unsafe sources
Time-temperature control
chemical
Glass shards in the pasta salad on the buffet
Reproduce rapidly
Foodborne pathogens grow well at temperatures
Preparing raw chicken and vegetables on the same cutting board
Ensure that guests use only one plate
41-135 degrees
Purchasing food from unsafe sources
Time-temperature control
chemical
Glass shards in the pasta salad on the buffet
Reproduce rapidly
Three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and
Preparing raw chicken and vegetables on the same cutting board
Ensure that guests use only one plate
41-135 degrees
Purchasing food from unsafe sources
Time-temperature control
chemical
Glass shards in the pasta salad on the buffet
Reproduce rapidly
The three categories of food safety hazards are biological, physical and
Preparing raw chicken and vegetables on the same cutting board
Ensure that guests use only one plate
41-135 degrees
Purchasing food from unsafe sources
Time-temperature control
chemical
Glass shards in the pasta salad on the buffet
Reproduce rapidly
Within the Temperature Danger Zone, most harmful microorganisms:
Preparing raw chicken and vegetables on the same cutting board
Ensure that guests use only one plate
41-135 degrees
Purchasing food from unsafe sources
Time-temperature control
chemical
Glass shards in the pasta salad on the buffet
Reproduce rapidly
Which is a physical hazard that could be introduced by improper facility design maintenance?
Preparing raw chicken and vegetables on the same cutting board
Ensure that guests use only one plate
41-135 degrees
Purchasing food from unsafe sources
Time-temperature control
chemical
Glass shards in the pasta salad on the buffet
Reproduce rapidly
Which is an example of cross contamination?
Preparing raw chicken and vegetables on the same cutting board
Ensure that guests use only one plate
41-135 degrees
Purchasing food from unsafe sources
Time-temperature control
chemical
Glass shards in the pasta salad on the buffet
Reproduce rapidly
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