WorksheetsFood Safety Temperatures
Total questions: 2
Worksheet time: 6mins
Name
Class
Date
1.
Organize these options into the correct cooking temperature:
Categorize the following
Fruits
Vegetables
Grains
Pasta
Pork chops
Beef steaks
fish
shellfish
Beans
Ground beef
Ground pork
Ground seafood
shell eggs that will be hot held for service
Chicken
Duck
Turkey
Leftovers
135°F
145°F
155°F
165°F
2.
Match the following to the correct temperature:
Categorize the following
Temperature Danger Zone
Ice-Point Calibration
Hold cold food
Refrigerator temperature
Bacteria multiply rapidly
Hold hot food
41°F-135°F
32°F
41°F or below
135°F or higher
100 %
