ProStart Final Review

Front

The temperature danger zone for potentially hazardous food is between:

Back

41-135˚F

Front

The single most effective way to prevent foodborne illness is to

Back

Wash hands often

Front

Conditions that support the growth of microorganisms are: Moisture & Oxygen, Food & Acidity, Time & Temperature, All of the above

Back

All of the above

Front

To measure the temperature of cooked protein, place your food thermometer...

Back

Into the thickest part

Front

Food should be thrown out if it has been held within the temperature danger zone after...

Back

At least four hours

Front

Poultry should be cooked to a minimum temperature of...

Back

165˚F

Front

Fish should be cooked to a minimum internal temperature of...

Back

145˚F

Front

Reheat leftover or previously prepared TCS food to an internal temperature of...

Back

165˚F

Front

The minimum internal temperature for cooked ground beef is...

Back

155˚F

Front

Hot foods on a buffet should be held at a minimum temperature of...

Back

135˚F