WorksheetsFood Safety Quiz
Total questions: 10
Worksheet time: 5mins
What is the temperature range of the "Danger Zone" where bacteria multiply quickly?
32-100 degrees Fahrenheit
41-135 degrees Fahrenheit
50-150 degrees Fahrenheit
60-140 degrees Fahrenheit
How long should food be moved through the danger zone if warming up?
1 hour or less
2 hours or less
3 hours or less
4 hours or less
What is the recommended internal temperature for cooking chicken and reheating leftovers?
145 degrees Fahrenheit
155 degrees Fahrenheit
165 degrees Fahrenheit
175 degrees Fahrenheit
What is the recommended internal temperature for cooking ground beef and pork?
145 degrees Fahrenheit
155 degrees Fahrenheit
165 degrees Fahrenheit
175 degrees Fahrenheit
What is the recommended internal temperature for cooking fish, pork, and roasts?
135 degrees Fahrenheit
145 degrees Fahrenheit
155 degrees Fahrenheit
165 degrees Fahrenheit
What should be the temperature of hot foods to keep them safe?
Hotter than 125 degrees Fahrenheit
Hotter than 135 degrees Fahrenheit
Hotter than 145 degrees Fahrenheit
Hotter than 155 degrees Fahrenheit
What should be the temperature of cold foods to keep them safe?
Colder than 31 degrees Fahrenheit
Colder than 41 degrees Fahrenheit
Colder than 51 degrees Fahrenheit
Colder than 61 degrees Fahrenheit
How long should food take to cool from 70 degrees Fahrenheit to 41 degrees Fahrenheit?
Within 2 hours
Within 3 hours
Within 4 hours
Within 5 hours
What is the first cooling step for food using ice bath cooling?
Cool to 50 degrees Fahrenheit within 1 hour
Cool to 60 degrees Fahrenheit within 1 hour
Cool to 70 degrees Fahrenheit within 2 hours
Cool to 80 degrees Fahrenheit within 2 hours
What is the primary warning given about the temperature zone in the document?
Temperature Zone where bacteria multiply slowly
Temperature Zone where bacteria multiply quickly
Temperature Zone where bacteria do not multiply
Temperature Zone where bacteria are killed
