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Match it! Select the correct answer from the pull down...Good luck!
Which is NOT a factor in controlling growth of microorganisms?
saliva can be transferred to a food employee's hands and spit onto food
no, he must be excluded until cleared by a doctor
20
color
165 F
wash, rinse, and sanitize utensils between uses
all of these
pre-scrape, clean, rinse, sanitize, air-dry
A friend has been diagnosed with norovirus. Should he volunteer at the soup kitchen or come to work?
saliva can be transferred to a food employee's hands and spit onto food
no, he must be excluded until cleared by a doctor
20
color
165 F
wash, rinse, and sanitize utensils between uses
all of these
pre-scrape, clean, rinse, sanitize, air-dry
How many seconds should the total handwashing process take?
saliva can be transferred to a food employee's hands and spit onto food
no, he must be excluded until cleared by a doctor
20
color
165 F
wash, rinse, and sanitize utensils between uses
all of these
pre-scrape, clean, rinse, sanitize, air-dry
What is the proper procedure for cleaning and sanitizing food contact surfaces?
saliva can be transferred to a food employee's hands and spit onto food
no, he must be excluded until cleared by a doctor
20
color
165 F
wash, rinse, and sanitize utensils between uses
all of these
pre-scrape, clean, rinse, sanitize, air-dry
What is the most important reason a food employee should not / refrain from chewing gum while preparing food?
saliva can be transferred to a food employee's hands and spit onto food
no, he must be excluded until cleared by a doctor
20
color
165 F
wash, rinse, and sanitize utensils between uses
all of these
pre-scrape, clean, rinse, sanitize, air-dry
You are in charge of a bake sale with large trays of fresh pastries and cookies. Everyone working is serving food and handling money so they cannot run to wash their hands and put on gloves between every sale/transaction. What are some other strategi
saliva can be transferred to a food employee's hands and spit onto food
no, he must be excluded until cleared by a doctor
20
color
165 F
wash, rinse, and sanitize utensils between uses
all of these
pre-scrape, clean, rinse, sanitize, air-dry
All leftovers must be reheated for 15 seconds to the minimum temperature of:
saliva can be transferred to a food employee's hands and spit onto food
no, he must be excluded until cleared by a doctor
20
color
165 F
wash, rinse, and sanitize utensils between uses
all of these
pre-scrape, clean, rinse, sanitize, air-dry
What should you do to avoid cross-contact when preparing food for a someone/customer with a food allergy?
saliva can be transferred to a food employee's hands and spit onto food
no, he must be excluded until cleared by a doctor
20
color
165 F
wash, rinse, and sanitize utensils between uses
all of these
pre-scrape, clean, rinse, sanitize, air-dry
Check it!