Food Safety Review
Authored by Marie HS]
World Languages
1st Grade
Used 65+ times
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15 questions
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1.
MULTIPLE CHOICE QUESTION
2 mins • 5 pts
Pathogens/microbes grow best in which foods?
TCS foods
ready-to-eat foods
frozen foods
produce foods
2.
MULTIPLE CHOICE QUESTION
2 mins • 5 pts
The most common contaminant/hazard of foodborne illness are
cleaning products
biological
physical
chemical
3.
MULTIPLE CHOICE QUESTION
2 mins • 5 pts
Fish, shellfish and dairy products are examples of _______foods.
FDA
USDA
TCS
CCP
4.
MULTIPLE CHOICE QUESTION
2 mins • 5 pts
Leftovers should be reheated to a minimum temperature of ____degrees.
155
145
160
165
5.
MULTIPLE CHOICE QUESTION
2 mins • 5 pts
The temperature between 41 F & 135 F is commonly known as
Danger Zone
HACCP
TCS Foods
Foodborne Illness
6.
MULTIPLE CHOICE QUESTION
2 mins • 5 pts
The temperature of a freezer should be
8 degrees or below
3 degrees or below
0 degrees or below
5 degrees or below
7.
MULTIPLE CHOICE QUESTION
2 mins • 5 pts
The temperature of a fridge should be
32 degrees or below
41 degrees or below
45 degrees or below
51 degrees or below
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