Food Handlers Chapter 3: Controlling Time & Temperature

Front

The temperature at the lower end of the temperature danger zone is...

Back

41°F(5°C)

Front

You should check the temperature of food

Back

in the thickest part.

Front

The upper end of the temperature danger zone is...

Back

135°F (57°C)

Front

What should you do after using a thermometer?

Back

Wash, rinse, sanitize and air dry.

Front

Select the food storage label that is incomplete

Back

Answer explanation

This label does not include the date by which the food must be sold, eaten, or thrown out.

Front

Select the cold food stored at the wrong temperature.

Back

Cottage Cheese stored at 51 F.

Answer explanation

Correct: Dairy products need to be stored at 41 F or lower.

Front

Select the image of the frozen chicken being thaw the wrong way.

Back

Frozen chicken on the counter.

Answer explanation

Never thaw food by leaving it on a counter.

Front

Select the food being prepped incorrectly: Food is overflowing, Food is temperature controlled.

Back

Food is overflowing.

Answer explanation

Prep TCS food, such as these sandwiches, in small batches.

Front

Select the image of the chicken that has been cooked to the incorrect temperature.

Back

Answer explanation

Chicken and poultry needs to be cooked to 165 F before serving.

Remember, Salmonella bacteria dies around 165 F.

Front

Select the image of the hamburger that has been cooked to the wrong temperature.

Back

Answer explanation

145 F is too low to safely serve customers hamburgers. Hamburgers should have an internal temperature of 155F or higher to be considered safe.

Remember: E Coli bacteria dies around 155-165F.