Food Safety and Temperature Control Quiz

What is the primary purpose of temperature control in food safety?

• To improve food texture

• To prevent bacterial growth

• To enhance the flavor of food

• To reduce cooking time

Which tool is essential for ensuring that food reaches safe internal temperatures?

• A measuring cup

• A kitchen timer

• A food processor

• A metal stem or digital thermometer

What is the temperature range of the danger zone where bacteria can grow rapidly?

• 50°F to 150°F

• 32°F to 100°F

• 60°F to 160°F

• 41°F to 135°F

Why is it important to keep hot foods hot during hot holding?

• To prevent bacterial growth

• To save energy

• To enhance the taste

• To make food look appealing

What temperature should cold cooked food be reheated to before hot holding?

• 145°F

• 155°F

• 165°F

• 175°F

Which method is considered the slowest and safest for thawing frozen foods?

• In the microwave

• Under cold running water

• On the countertop

• In the refrigerator

What is the maximum time food can remain in the danger zone during preparation?

• 2 hours

• 3 hours

• 4 hours

• 5 hours

What is the first phase of cooling hot food safely?

• Cool from 135°F to 100°F within 2 hours

• Cool from 135°F to 41°F within 2 hours

• Cool from 135°F to 50°F within 2 hours

• Cool from 135°F to 70°F within 2 hours

What is a leading contributor to foodborne illness related to cooling?

• Overcooking

• Undercooking

• Improper cooling

• Excessive seasoning

What is the recommended temperature for holding cold foods?

• 41°F or less

• 32°F or less

• 60°F or less

• 50°F or less