If work surfaces and utensils are not properly cleaned and sanitized, food can become________?

What is the leading cause of foodborne illnesses?

Which of the following is a common food allergen?

Florida law requires which type of training for food service workers?

What does the letters TCS stand for?

What is the food Temperature Danger Zone?

The 3 types of hazards that can cause food contamination are: Biological, Physical and ________?

Scientific research has proven that poor personal __________ is a leading cause in foodborne illnesses.

The Temperature Danger Zone, between 41 degrees F to 135 degrees F, is the temperature range in which harmful____________grow most rapidly.

______________ occurs when there is a transfer of microorganisms from one surface to another.

When preparing food, work in __________ batches to _________ the time food spends in the Temperature Danger Zone.

_________ is an extremely important factor in preventing contamination when preparing and serving food.

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