
Food Safety Temperatures
Authored by Magan Romig
Hospitality and Catering
10th Grade
Used 10+ times

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2 questions
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1.
CATEGORIZE QUESTION
3 mins • 1 pt
Organize these options into the correct cooking temperature:
Groups:
(a) 135°F
,
(b) 145°F
,
(c) 155°F
,
(d) 165°F
shell eggs that will be hot held for service
Beans
Ground seafood
Pasta
shellfish
Leftovers
Vegetables
Grains
Ground beef
Chicken
Pork chops
Fruits
fish
Duck
Turkey
Ground pork
Beef steaks
2.
CATEGORIZE QUESTION
3 mins • 1 pt
Match the following to the correct temperature:
Groups:
(a) 41°F-135°F
,
(b) 32°F
,
(c) 41°F or below
,
(d) 135°F or higher
Ice-Point Calibration
Refrigerator temperature
Hold cold food
Temperature Danger Zone
Hold hot food
Bacteria multiply rapidly
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