
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
Turkey
Fruits
Ground pork
Ground beef
Pasta
shell eggs that will be hot held for service
shellfish
Leftovers
fish
Vegetables
Chicken
Ground seafood
Beef steaks
Duck
Pork chops
Beans
Grains
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
Hold hot food
Hold cold food
Temperature Danger Zone
Ice-Point Calibration
Refrigerator temperature
Bacteria multiply rapidly
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