What is most likely a contamination to ready to eat foods?

An example of a food contact surface would be ?

Which of the following is least likely to come in contract with a foodbourne illness?

Which temp would prevent bacteria growing?

What is true about wearing gloves as a food worker?

Before using a thermometer what should a student do?

What could a food worker do to prevent contamination?

Some foods will be hazardous due to what factor?

What is a safety factor when using bare hands?

What is correct about foodborne illness?

Tracy is about to start cleaning up the kitchen, what should she do before starting?

TDZ is ?

How does bacteria grow on food?

How can a food worker keep TCS foods safe?

Ready to eat foods are known as?

Food is most likely to travel through the TDZ when?

Tracy is making sandwiches for the football team in the kitchen lab, She finds a clorx bottle on the counter top. What should the student do?

Tracy wants to reheat leftovers to eat for dinner, What should she do?

Which food item would need to be cooked to a specofic temp for immediate serving?

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