Food Safety and Temperature Control

What is the temperature range known as the danger zone?

• 32 degrees to 70 degrees Fahrenheit

• 41 degrees to 135 degrees Fahrenheit

• 70 degrees to 135 degrees Fahrenheit

• 32 degrees to 135 degrees Fahrenheit

How long can food stay in the danger zone before it must be thrown out?

• 2 hours

• 4 hours

• 6 hours

• 8 hours

What is the recommended minimum temperature for hot holding of food?

• 100 degrees Fahrenheit

• 120 degrees Fahrenheit

• 135 degrees Fahrenheit

• 165 degrees Fahrenheit

What is the recommended temperature for cold holding of food?

• 45 degrees Fahrenheit

• 41 degrees or below Fahrenheit

• 50 degrees Fahrenheit

• 60 degrees Fahrenheit

Which type of thermometer is used to measure internal temperatures of food?

• Bimetallic stemmed thermometer

• infrared thermometer

• Time temperature indicator

• glass thermometer

How should food be cooled to prevent bacterial growth?

• Place it in the refrigerator immediately

• Cut it into larger portions

• Place on counter

• Submerge in 70 degree cool running water

What is the minimum temperature that reheated food should reach before being hotheld?

• 100 degrees Fahrenheit

• 135 degrees Fahrenheit

• 155 degrees Fahrenheit

• 165 degrees Fahrenheit

What should be done with food that is not labeled?

• Serve it anyway

• Throw it out

• Reheat it for a longer time

• Keep it at room temperature

Ready to Eat food must be labeled if it is not used by how many hours?

• 4 hours

• 24 hours

• 48 hours

• 6 hours

What should be done if food does not cool to 41 degrees Fahrenheit within six hours?

• Serve it anyway

• Reheat it to a higher temperature

• Throw it out

• Keep it in the refrigerator overnight