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WorksheetsSafe Food Temperatures
Total questions: 20
Worksheet time: 10mins
Name
Class
Date
1.
The main way to prevent the growth of bacteria is to keep foods out of the ________________________________.
a)
refrigerator
b)
temperature danger zone
c)
microwave
d)
freezer
2.
The temperature danger zone where bacteria reproduce fastest is between _____________ and ________________ F.
a)
0, 32
b)
32, 41
c)
135, 165
d)
41, 135
3.
What is the proper temperature for a refrigerator?
a)
At or below 32 degrees
b)
At or below 40 degrees
c)
At or below 0 degrees
d)
At or below 51 degrees
4.
What is the minimum internal cooking temperature for ground meat (ground beef, pork, lamb)?
a)
145 F
b)
155 F
c)
160 F
d)
165 F
5.
Raw meat should be stored where in the refrigerator?
a)
on the middle shelf
b)
in the produce drawer
c)
on the top shelf
d)
at the bottom
6.
What is the minimum internal cooking temperature for poultry?
a)
145 F
b)
155 F
c)
160 F
d)
165 F
7.
What is the minimum internal cooking temperature for ground poultry?
a)
145 F
b)
155 F
c)
160 F
d)
165 F
8.
What temperature must you reheat food to?
a)
145 F
b)
155 F
c)
165 F
d)
175 F
9.
Safe holding of hot foods requires that they be kept above ________ degrees Fahrenheit after cooking.
a)
135
b)
140
c)
145
d)
150
10.
Safe holding of cold foods requires that they be kept below ________ degrees Fahrenheit.
a)
32
b)
56
c)
41
d)
36
11.
Bacteria, viruses, and parasites are responsible for most foodborne illnesses.
a)
True
b)
False
12.
What is the minimum internal cooking temperature for whole cuts of meat (lamb, pork, beef)?
a)
145 F
b)
155 F
c)
160 F
d)
165 F
13.
What is the minimum internal cooking temperature for eggs and fish?
a)
145 F
b)
155 F
c)
160 F
d)
165 F
14.
Sally is making hamburgers for dinner tonight. How should she NOT thaw the ground beef?
a)
In its original wrapper in the refrigerator
b)
In the microwave
c)
In its original wrapper on the counter
d)
In its original wrapper under cold running water in a sink
15.
When washing hands, one should scrub hands and arms for at least ____________ seconds.
a)
10
b)
20
c)
30
d)
40
16.
Food in which bacteria grow well are called __________________________________.
a)
food contact surfaces
b)
parasites
c)
potentially hazardous foods
d)
food handling
17.
Water boils at this temperature.
a)
212 F
b)
165 F
c)
135 F
d)
100 F
18.
Room temperature is a temperature around __________ degrees Fahrenheit, so it is in the temperature danger zone.
a)
70
b)
65
c)
60
19.
The speed at which food bacteria reproduce depends on the temperature of the food.
a)
True
b)
False
20.
To prevent ________________________________, keep raw foods separate from cooked foods.
a)
physical contaminant
b)
personal hygiene
c)
holding
d)
cross-contamination
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