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

Three keys to food safety are practicing good personal hygiene, preventing cross-contamination, and

According to the CDC, the five common causes for foodborne illnesses are failing to cook food adequately, holding food at incorrect temperatures, using contaminated equipment, practicing poor personal hygiene, and

Foodborne pathogens grow well at temperatures

A foodborne illness to be considered an “outbreak,” a minimum of how many people must experience the same illness after eatin

Which is an example of cross contamination?

Within the Temperature Danger Zone, most harmful microorganisms:

To prevent food in a self-service area from becoming contaminated by guests an operation should

Which is a physical hazard that could be introduced by improper facility design maintenance?

How many seconds should the total handwashing process take?

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