LC Food Safety and Hygiene

Identify the danger zone for bacterial growth

• 5-63 degrees

• 20-30 degrees

• 20 - 45 degrees

• 10 to 50 degrees

Meat should be cooked to a core temperature of

• 70 degrees

• 75 degrees

• 80 degrees

• 85 degrees

If food is not being consumed immediately it should be kept hotter than ____ degrees

If perishable foods are to be frozen they should be frozen at -25 degrees and stored at ?

• -5 degrees

• -20 degrees

• -18 degrees

• -12 degrees

Reheat cooked food to ______degrees for approx 5 minutes

Identify the structural kitchen hygiene guidelines

• Good lighting to show up dirt

• Keep bins covered and empty regularly

• Wash and disinfect kitchen floors

• Sufficient ventilation

The fridge temperature should be kept below

• 0 degrees

• 5 degrees

• 10 degrees

• 15 degrees