Food Handlers: Pre-Quiz

The temperature at the lower end of the temperature danger zone is...

• 20°F(-7°C)

• 32°F(0°F)

• 41°F(5°C)

• 50°F(10°C)

The upper end of the temperature danger zone is...

• 120°F (49°C)

• 126°F (52°C)

• 135°F (57°C)

• 164°F (73°C)

Select the food item that needs time and temperature control to keep it safe

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Select the food items that need time and temperature control to keep it safe.

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What should you do after using a thermometer?

• Wash it well and then let it dry

• Wipe if off and put it back in its case.

• Let it air-dry

• Wash, rinse, sanitize and air dry.

Select the cold food stored at the wrong temperature.

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Answer explanation

Correct: Dairy products need to be stored at 41 F or lower.

Select the image of the frozen chicken being thaw the wrong way.

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Answer explanation

Never thaw food by leaving it on a counter.

Select the image of the chicken that has been cooked to the incorrect temperature.

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Answer explanation

Chicken and poultry needs to be cooked to 165 F before serving.

Remember, Salmonella bacteria dies around 165 F.

Select the image of the hamburger that has been cooked to the wrong temperature.

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Answer explanation

145 F is too low to safely serve customers hamburgers. Hamburgers should have an internal temperature of 155F or higher to be considered safe.

Remember: E Coli bacteria dies around 155-165F.

Who is at higher risk for foodborne illness?

• a 36-year-old man

• a 74-year old man.