Food Safety and Handling Quiz

What is the minimum internal cooking temperature for poultry?

• 145 degrees Fahrenheit

• 165 degrees Fahrenheit

• 175 degrees Fahrenheit

• 155 degrees Fahrenheit

Which method is NOT acceptable for thawing potentially hazardous food?

• In a refrigerator at 41 degrees Fahrenheit or lower

• Submerged under running potable water at 70 degrees Fahrenheit or lower

• In a microwave oven if cooked immediately after

• At room temperature

What is the maximum time allowed to cool food from 135 degrees to 70 degrees Fahrenheit?

• 1 hour

• 4 hours

• 2 hours

• 3 hours

What is the minimum internal temperature for cooking ground meat?

• 175 degrees Fahrenheit

• 155 degrees Fahrenheit

• 145 degrees Fahrenheit

• 165 degrees Fahrenheit

Which of the following is a correct method for cooling food quickly?

• Leaving it on the counter to cool

• Covering it tightly with a lid

• Using an ice water bath

• Placing large quantities of hot food in a refrigerator

What is the required minimum internal temperature for reheating food for hot holding?

• 135 degrees Fahrenheit

• 145 degrees Fahrenheit

• 155 degrees Fahrenheit

• 165 degrees Fahrenheit

What is the minimum internal temperature for cooking fish?

• 155 degrees Fahrenheit

• 165 degrees Fahrenheit

• 145 degrees Fahrenheit

• 135 degrees Fahrenheit

How often should utensils be cleaned and sanitized during continuous use?

• Every four hours

• Every three hours

• Every two hours

• Every hour

What is the minimum internal temperature for cooking eggs for immediate service?

• 135 degrees Fahrenheit

• 145 degrees Fahrenheit

• 155 degrees Fahrenheit

• 165 degrees Fahrenheit

What is the proper way to handle glassware to avoid contamination?

• By the rim

• By the top

• By the middle

• By the bottom or stem