Food Safety

Question 1

Temperature Danger Zone

Answer 1

135* - 41*

Question 2

Within 2 Hours Food Must be Cooled From What Temp down to What

Answer 2

135* to 70*

Question 3

How Quickly Does Food Need to be Cooled to 41*

Answer 3

4 Hours

Question 4

Hot Foods Must be Held Above What Temp

Answer 4

135*

Question 5

Cold Foods Must be Held Below What Temp

Answer 5

41*

Question 6

Approved Thawing Methods

Answer 6

• Under Refrigeration
• Submerged Under Cold Running Water That Does Not Exceed 70* for a Max of 2 Hours
• Microwave and Then Cook Immediately
• Part of Cooking Process

Question 7

Prepared and Refrigerated Ready to Eat Foods May be Kept For

Answer 7

7 Days or Less and Must be Maintained at 41* or Less

Question 8

What Counts as Day 1 When Dating Food?

Answer 8

The Day it is Prepared / Opened

Question 9

I Cooked Flank Steak, Held it in Fridge for 3 Days and Then Froze it. How Many Days is it Good When I Pull it Out of the Freezer?

Answer 9

4 Days - Including the Day it is Pulled From Freezer and Starts Defrosting

Question 10

Do You Date Mark the Date of Prep or the Date of Expiration?

Answer 10

Either is acceptable as long as you are consistent