Food Safety Quiz

What is the minimum cooking temperature for poultry (ground, parts, whole, and stuffing) to ensure it is safe to eat?

• 145°F (63°C) for 15 seconds

• 155°F (68°C) for 17 seconds

• 165°F (74°C) for less than 1 second (instantaneous)

• 135°F (57°C) with no minimum time

For how long should seafood, including fish, shellfish, and crustaceans, be cooked at 145°F (63°C)?

• No minimum time

• For 15 seconds

• For 4 minutes

• For 17 seconds

At what temperature should cold TCS food be held if it is not using temperature control for up to six hours?

• 41°F (5°C) or lower

• 135°F (57°C) or higher

• 155°F (68°C) or higher

• 165°F (74°C) or higher

What should be done with food that exceeds 70°F (21°C) during service without temperature control?

• It should be reheated and served immediately.

• It should be cooled down to 41°F (5°C) or lower before serving.

• It should be labeled with the time it was removed from refrigeration.

• It must be thrown out.

Which of the following foods has no minimum cooking time at 135°F (57°C)?

• Roasts of pork, beef, veal, and lamb

• Food from plants, fruits, vegetables, grains (e.g., rice, pasta) and legumes (e.g., beans, refried beans)

• Ground meat—including beef, pork, and other meat

• Poultry (ground, parts, whole, and stuffing)