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40 Multiple choice questions

  1. Viruses
  2. 145°F
  3. reject the fish
  4. Their immune systems have weakened with age
  5. Parasites
  6. as hot as you can comfortably stand.
  7. 45°F.
  8. call in sick and stay home.
  9. flat cooking equipment
  10. away from food, utensils, and equipment used for food.
  11. chemical.
  12. clean, rinse, sanitize, and air-dry.
  13. 20
  14. using older food supplies before newer ones
  15. Conduct a hazard analysis
  16. two or more people get the same illness after eating the same food.
  17. Microorganisms that cause illness
  18. 155°F
  19. Immersion
  20. how it should be cleaned.
  21. 41°F and 135°F
  22. major hazards at specific points within a food's flow through the operation.
  23. Physical
  24. wash your hands before putting on gloves
  25. cross-contact.
  26. 165°F
  27. Infrared thermometer
  28. purchasing.
  29. 165°F
  30. above the whole and ground turkey
  31. every 4 hours.
  32. food safety management system
  33. Penetration
  34. 20
  35. 155°F
  36. 135°F
  37. tongs.
  38. Yeast
  39. 7
  40. 76