Chapter 7 Food and Temperature Control

The best temperature for refrigeration storage is?

• 34-40F

• 0-34F

• 50-65F

• 41-135F

Bacterial contamination can spread quickly because if the conditions are right, bacteria can multiply in:

• 10 to 20 seconds

• 10 to 20 minutes

• 10 to 20 days

• 10 to 20 hours

It is important that food servers are trained to know food ingredients because:

• They will need to take precautions when handling toxic foods.

• They will be asked by the inspector during routine inspections.

• They will need to help customers who have food allergies.

• They will be needed to help out in the kitchen during peak times.

Reheated food items must be heated for a minimum of 15 seconds to at least:

• 170F

• 150F

• 155F

• 165F

In degrees Fahrenheit, what is the temperature range of the Danger Zone?

• 51 to 100

• 61 to 98.6

• 39 to 140

• 41 to 135

The speed at which food bacteria reproduce depends on the temperature of the food.

• True
• False

In the temperature danger zone where bacteria reproduce FASTEST is between _____________ and ________________ F.

• 0, 32

• 32, 41

• 60, 110

• 70, 125

Food in which bacteria grow well are called __________________________________.

• food contact surfaces
• parasites
• potentially hazardous foods
• food handling

The main way to prevent the growth of bacteria is to keep foods out of the ________________________________.

• refrigerator
• temperature danger zone
• microwave
• freezer

Safe holding of hot foods requires that they be kept above ________ degrees Fahrenheit after cooking.

• 135
• 140
• 145
• 150