Quiz #5, The Flow of Food: An Introduction

What are two ways you can prevent cross-contamination?

-use separate equipment for each type of food -clean & sanitize all work surfaces, equipment, and utensils after each task -prep different types of food at different times -buy prepared food

Wait __________ seconds after inserting a probe before recording the temperature of a food.

15

What is the temperature range in Celsius at which foodborne pathogens grow most quickly?

21*C to 52*C

What is the temperature danger zone in Fahrenheit?

41*F to 135*F

What is the temperature danger zone in Celsius?

5*C to 57*C

What is the temperature range in Fahrenheit at which foodborne pathogens grow most quickly?

70*F to 125*F

When calibrating a thermometer by ice-point method, set the thermometer to 45*F (7*C) after placing it in ice water-

False

Rising a cutting board will prevent cross-contamination with the next food item placed on it-

Fasle

Chicken held at an internal temperature of 125*F (52*C) has been time-temperature abused-

True

Some thermometers can not be calibrated-

True

Make sure your thermometers are accurate by ___________ them regularly.

calibrating

Sanitize thermometers by using sanitizing solution for __________ surfaces.

food-contact

Never use __________ thermometers to check food temperature.

glass

Place a probe into the __________ part of the food.

thickest