The temperature danger zone is

The second bowl of a three compartment sink is for

Foods prepared on-site may be kept for ____ days

Chicken must be cooked to an internal temperature of _____ degrees F.

A handwashing sink needs hot/cold water, soap, disposable towels, a trash can, and _____.

What foods should be stored on the top shelf of the refrigerator?

Hot food that is being held without temperature control must be sold, served, or thrown out after _____ hours.

In order to prevent backflow, the following item should be used

Thermometers must be calibrated to be accurate +/- _____ degrees

In order to be considered a foodborne illness outbreak, there must be _____ or more reported illnesses

Poultry should be cooked to an internal temperature of ______ degrees.

Water that will be used for handwashing must be at least ____ degrees F.

Which person is considered at high risk for foodborne illness?

What is a PCO?

Which is not a way to prevent cross contamination

What type of food should be stored on the second shelf of the refrigerator, underneath RTE foods?

Which symptom requires a foodservice worker to be excluded from working with food?

It should take approximately ______ minutes to effectively wash your hands.

Cold foods that will be without temperature control must be sold, served or thrown out within ____ hours.

Chicken salad was prepped on April 2nd. What date must it be served by?

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