Chapter 5: The Flow of Food: An Introduction - Test Bank

Using one set of cutting boards for raw poultry and another set of cutting boards for ready-to-eat food reduces the risk of

• cross-contamination.

• time-temperature abuse.

• physical contamination.

• toxic-metal poisoning.

What is the purpose of color-coded equipment?

• It indicates the level of risk for each product.

• It helps keep equipment separate.

• It indicates the cooking temperature of each product.

• It provides a visual cue for the preparation order of products.

How can the risk of cross-contamination be reduced when prepping different types of food on the same prep table?

• Prep raw and ready-to-eat food at the same time.

• Prep raw and ready-to-eat food at different times.

• Prep ready-to-eat food after raw food.

• Clean and sanitize the table after you are done using it.

An operation has decided to purchase cut lettuce for salads rather than cutting the lettuce themselves. What is the benefit of doing this?

• To prevent temperature abuse

• To prevent cross-contamination

• To reduce the cost of a salad

• To reduce the focus on proper personal hygiene

What must be done after completing each prep task to reduce the risk of cross-contamination?

• Food must be put away as quickly as possible.

• Aprons must be replaced with clean ones.

• Surfaces must be cleaned and sanitized.

• Food temperatures must be checked with a clean thermometer.

What is the temperature range of the Temperature Danger Zone?

• 0°F to 32°F (-18°C to 0°C)

• 32°F to 120°F (0°C to 49°C)

• 41°F to 135°F (5°C to 57°C)

• 60°F to 150°F (16°C to 66°C)

Pathogens grow most rapidly at temperatures between

• 41°F and 45°F (5°C to 7°C).

• 45°F and 60°F (7°C to 16°C).

• 70°F and 125°F (21°C to 52°C).

• 120°F and 135°F (49°C to 57°C).

Pathogens are likely to grow well in a meat stew that is

• below freezing temperature.

• at refrigeration temperatures.

• between 41°F and 135°F (5°C and 57°C).

• cooked to the correct internal temperature.

Food is being temperature abused when it is

• held at the wrong temperature.

• taken out of the cooler.

• reheated rapidly.

• cooked to a higher temperature than required.

Food must be thrown out after remaining in the temperature danger zone for

• 1 hour.

• 2 hours.

• 3 hours.

• 4 hours.