Chapters 5-7

Question 1

Danger Zone

Answer 1

41-135 & 70-125

Question 2

Time-temp abuse

Answer 2

Cooked to the wrong internal temperature, held at the wrong temperature, cooled or reheated at the wrong temperature

Question 3

methods to calibrate thermometers

Answer 3

ice-point method, boiling point method

Question 4

Label to store food

Answer 4

food name, quality of food, list of ingredients, list of colors and flavors, chemical preservatives, name of business manufacturer, major food allergens, date

Question 5

Seafood temp

Answer 5

145

Question 6

Whole cuts or beef and pork temp

Answer 6

145

Question 7

ground beef and ground fish

Answer 7

155

Question 8

What effects chemical sanitizer?

Answer 8

concentration, temp, contact time, Ph, water hardness

Question 9

How many hours can cold food be left out of the fridge?

Answer 9

4-6 hours

Question 10

What temp should vegetables be kept at to be served?

Answer 10

135

Question 11

What are people called who take medicines more prone to foodborne illness?

Answer 11

immune compromised

Question 12

What is the first step in a HACCP Plan?

Answer 12

Conduct a hazard analysis