
First 15 2/7/19
Authored by CATHERINE LEWIS
Other
9th - 12th Grade
Used 1+ times

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15 questions
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1.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
Which food was correctly cooled?
A large pot of soup that was divided into smaller pans and cooled at room temperature for 8 hours.
Beans that did not cool to 70˚ within 2 hours, but were reheated to 145˚ for 15 seconds within 2 hours and then cooled correctly.
Cooked poultry that cooled down from 135˚ to 70˚ within 2 hours and from 70˚ to 41˚ within an additional 4 hours.
A roast that cooled from 135˚ to 70˚ within 4 hours and from 70˚ to 41˚ within an additional 6 hours.
2.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
Which of these people would be considered highly susceptible to foodborne illness?
preschooler
adult on kidney dialysis
woman who is 15 weeks pregnant
all of the above
3.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
Which is NOT a factor in controlling growth of microorganisms?
Temperature
Color
Moisture
Oxygen
4.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
Which is an example of a chemical contaminant?
Caterpillar found in case of lettuce.
Foul odor coming from fresh seafood.
Table sanitizer sprayed over pastries.
Buildup of heavy frost on frozen fruit.
5.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
All leftovers must be reheated for 15 seconds to the minimum temperature of:
135˚F
145˚F
155˚F
165˚F
6.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
Food cooked for a buffet and hot held must be maintained at a minimum of what temperature?
120˚F
135˚F
145˚F
175˚F
7.
MULTIPLE CHOICE QUESTION
5 mins • 1 pt
How many seconds should the total handwashing process take?
10
15
20
25
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