TIME AND TEMPERATURE CONTROL/ABUSE

Question 1

A kitchen thermometer must be accurate to what temperature?

Accepted Answer

±2.0°F

Question 2

What is the temperature of the "danger zone" considered?

Accepted Answer

41 and 135 Degrees

Question 3

Most foodborne illness happens:

Accepted Answer

TCS foods have been time-temperature abused

Question 4

Meat, seafood, poultry and eggs cooked in a microwave oven must be cooked at a min. temp of?

Accepted Answer

165 Degress

Question 5

Who is responsible for making sure that ALL employees are following safety guidelines?

Accepted Answer

the manager

Question 6

What is the max time food can be in the danger zone before it must be thrown out?

Accepted Answer

Four Hours

Question 7

Which one of these foods is not one of the 'big 8' allergens?

Accepted Answer

Corn

Question 8

What is the temperature zone where pathogens grow even faster?

Accepted Answer

70°F to 125°F

Question 9

Which of these agencies inspects meat, poultry, and eggs?

Accepted Answer

USDA

Question 10

Cold TCS Food should be rejected from vendor if the temperature reads:

Accepted Answer

42 Degrees

Question 11

Which is the fastest, safest method of thawing poultry?

Accepted Answer

Submerge under running water 70°F or lower.

Question 12

Name the US department that posts internal cooking temperatures of meat, poultry, and fish.

Accepted Answer

USDA

Question 13

True/False: The FDA is responsible for writing the Food Code.

Accepted Answer

True

Question 14

Which person would be most at risk for a foodborne illness?

Accepted Answer

An ex golfer who lives in a retirement home.

Question 15

Which one is considered not to be time-temperature abuse?

Accepted Answer

ground turkey cooked to a min. internal temp of 165 degrees

Question 16

True/False: To limit Time-temp abuse, check the temperature of hot-held food every 4 hrs.

Accepted Answer

False

Question 17

What practice can help prevent time-temperature abuse?

Accepted Answer

Limit the amount of food that is taken from cooler to prep

Question 18

How can you prevent food allergens from being transferred in the kitchen?

Accepted Answer

Use separate prep equipment for allergen specific foods.

Question 19

Which device can monitor both time and temperature abuse during shipment or storage of food?

Accepted Answer

Time-temperature indicator

Question 20

Which of the following is not a TCS food?

Accepted Answer

Pasteurized salted butter

Questions 20