KEEPING FOOD SAFE
What is the temperature range known as the "danger zone" for food safety?
A. 40 TO 140
B. 35 TO 140
C. 41 TO 135
Answer: 41°F to 135°F (5°C to 57°C)
A microorganism is a
A . tiny organism that can only be seen with a microscope
B. a huge organism that can only be seen with a microscope
C. an organism that can only be seen with a microscope
A.
What are the four main components of the food safety system?
A. CHILL, CLEAN, COOK, PREPARE
B. CLEAN, COOK, CHILL, SEPARATE
C. COOK, PREPARE, WASH, SEPARATE
Answer: Clean, Cook, Chill, and Separate
Name two types of harmful microorganisms.
A. Bacteria and viruses
B. Parasites, viruses
C. Bacteria and parasites
A
How often should food safety training be provided to staff?
A. ONCE A YEAR
B. TWICE A YEAR
C. FOUR TIMES A YEAR
Answer: At least once a year or whenever changes occur
Spores allow microorganisms to survive in unfavorable conditions
A. True
B. False
True
cross-contamination is the transfer of harmful microorganisms from one food or surface to another
A. FALSE
B. TRUE
C. MAYBE
TRUE
What is the primary reason for using thermometers in food safety?
A. To ensure food is cooked to the correct internal temperature
B. To ensure food is not overcooked
C. To ensure food is tasty to the palate
A.