Always Food Safe Chapt. 4.0, 5.1, 5.2

What are the two main areas that can significantly impact food safety within an operation?

• Time and Temperature Controls

• Staff Training and Equipment Maintenance

• Ingredient Quality and Supplier Reliability

• Customer Feedback and Satisfaction

What is the Temperature Danger Zone?

• 41°F to 135°F

• 32°F to 100°F

• 50°F to 140°F

• 60°F to 150°F

How often can pathogenic bacteria multiply under the right conditions?

• Every 10 to 20 minutes

• Every 30 to 40 minutes

• Every 50 to 60 minutes

• Every 70 to 80 minutes

Which of the following is NOT listed as a common cause of foodborne illness?

• Preparing food too far in advance

• Cooling food too slowly

• Using expired ingredients

• Not reheating food to the correct temperature

What is the simplest and most effective way to reduce the chances of a foodborne illness?

• Increase the cooking time

• Restrict the time food sits in the Temperature Danger Zone

• Use more spices in the food

• Store food at room temperature

At what temperatures do many bacteria die or become dormant?

• Above 135°F and below 41°F

• Above 100°F and below 50°F

• Above 150°F and below 30°F

• Above 120°F and below 60°F

What is the role of a manager in controlling food safety according to the video?

• To cook all the food personally

• To control Time & Temperature

• To serve the food to customers

• To clean the kitchen

What is a limitation of built-in temperature sensors in a refrigerator?

• They measure the temperature of the food

• They only measure the air temperature

• They are always accurate

• They are very expensive

What type of thermometer is recommended as a backup to check refrigerator and freezer temperatures?

• Mercury thermometer

• Hand-held infrared thermometer

• Digital clock

• Barometer

What are immersion probes ideal for?

• Measuring air temperature

• Liquids such as soups, sauces, frying or cooking oils

• Measuring room temperature

• Checking the temperature of ice