For a foodborne illness to be considered an outbreak, a minimum of how many people must experience the same illness after eating the same food?

Foodborne pathogens grow well at temperatures

The three categories of food safety hazards are biological, physical and

FAT TOM stands for Food, Acidity, Time, Temperature, Oxygen and

Which food has been associated with Salmonella Typhi?

What does the L stand for in the FDA's ALERT tool?

Parasites are commonly associated with what food?

What symptom can indicate a customer is having an allergic reaction?

What practice is useful for preventing Norovirus from causing foodborne illness?

How should chemicals be stored?

What should food handlers do after leaving and returning to the prep area?

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