Temperature

Question 1

Time and Temperature abuse happens when:

A) Foods are not cooked or reheated to the proper temperature to kill pathogens.
B) Foods are held at the proper temperature
C) Foods are cooled properly
D) Foods are not held at the proper temperature or cooled properly
E) All of the Above

Answer 1

Answer: D

Question 2

A food handler who was called away while prepping a bowl of fruit put the bowl of fruit in the cooler. what is this an example of?

Answer 2

Answer: Controlling time and temperature

Question 3

An example of a corrective action to time-temperature abuse is:

A) Discarding the food
B) Giving the food away
C) Reheating the food that was being held below 135 degrees
D) Adding hot foods to foods below 135 degrees

Answer 3

Answer: C

Question 4

Cold foods must be kept at what temperature?

Answer 4

Answer: 41 degrees F or lower

Question 5

Preventing time-temperature abuse can be done by:

A) Keeping track of holding temperatures and times
B) Using proper working thermometer
C) Taking corrective actions, as needed
D) All of the above

Answer 5

Answer: D

Question 6

The temperature zone of 41 degrees F to 135 degrees F is known as:
A) the Temperature In-Zone
B) the Temperature Danger Zone
C) the Temperature Safety Zone
D) the Temperature Food Zone

Answer 6

Answer: B

Question 7

Pathogens grow well in what temperature range?

Answer 7

Answer: 41 degrees F - 135 degrees F

Question 8

Food that has been held in the Temperature Danger Zone has been subjected to:
A) Time-Temperature abuse 
B) Danger-Temperature abuse
C) Time-Temperature zone
D) Zone-temperature abuse

Answer 8

Answer: A

Question 9

where should a food handler check the temperature of food?

Answer 9

Answer: In the thickest part

Question 10

Which of the following foods needs time and temperature control? 
A) can of corn
B) fried chicken breast
C) container of salt
D) bag of flour

Answer 10

Answer: B (Fried Chicken Breast)

Question 11

If a pot of soup registers 139 degrees on the thermometer is it safe to serve?

Answer 11

Answer: Yes, the temperature is within the correct range (135 degrees F or over)

Question 12

During service, hot food should be be held at a minimum temperature of:
A) 120 degrees F
B) 135 degrees F
C) 145 degrees F
D) 130 degrees F

Answer 12

Answer: B (135 degrees F)

Question 13

Raw shell egg temperature:
A) 45 degrees F
B) 55 degrees F
C) 15 degrees F
D) 30 degrees F

Answer 13

Answer: A (45 degrees F)