GHS ProStart One Final Review

What is the temperature danger zone for potentially hazardous food between?

• 61 - 120˚F
• 25 - 150˚F
• 70 - 100˚F
• 40 - 140˚F

What is the single most effective way to prevent foodborne illness?

• Thoroughly cook food
• Wash hands often
• Properly freeze food
• Wear gloves at all times

What are conditions that support the growth of microorganisms?

• Moisture & Oxygen
• Food & Acidity
• Time & Temperature
• All of the above

Where do you place the thermometer to properly measure the temperature of a cooked protein?

• Into the thickest part
• Into the thinnest part
• On the surface
• Near the bone

What does the M is FATTOM stand for?

• Measure
• Moisture
• Mixture
• Melt

Food should be thrown out if it has been held within the temperature danger zone for how long?

• At least two hours
• At least three hours
• At least four hours
• At least six hours

Poultry should be cooked to a minimum temperature of what?

• 135˚F
• 140˚F
• 150˚F
• 165˚F

What internal temperature should you reheat leftover or previously prepared TCS food to?

• 140˚F
• 150˚F
• 155˚F
• 165˚F

What is the minimum internal temperature of ground beef?

• 135˚F
• 140˚F
• 155˚F
• 165˚F

Foods at a buffet table should be held at what temperature?

• 135˚F
• 145˚F
• 155˚F
• 165˚F