What is FIFO?

Which of the following is not a TCS food?

What is the recommended minimum internal cooking temperature for poultry, reheated or stuffed meats?

Which of the following is acceptable for employee handwashing?

What is the minimum internal holding temperature for hot food?

What can happen if raw foods come in contact with cooked ready-to-eat foods?

Which is the best way to prevent cross-contamination?

Why are employees prohibited from eating while working?

Which of the following is acceptable for drying hands?

What should an employee do before cleaning the meat slicer?

What temperature must plain, potable water be for use as a sanitizer to kill microorganisms?

What is the minimum cooking temperature required to destroy microorganisms in ground beef?

What jewelry may be worn in food preparation areas?

Signs of pest may include which of the following?

All of the following reduce cross-contamination except?

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