Safe Plate Module 4 Review Questions

True or False: All E. Coli infections cause Hemolytic Uremic Syndrome (HUS)

• True

• False

Within the Temperature Danger Zone, most harmful microorganisms:

• Die

• Produce toxin

• Reproduce rapidly

• Survive, but do not grow

Which of the following is true about re-heating food?

• Food must reach a temperature outside of the Temperature Danger Zone within 2 hours

• If food does not reach the required temperature within 2 hours, it cannot be served or re-cooked

• Properly re-heated food that is not consumed can be stored and re-heated as long as all correct temperatures are maintained

• All of the above are true

Properly cooked and cooled time/temperature control for safety foods MUST be reheated to an internal temperature of:

• 130 degrees F within 1 hour

• 155 degrees F within 1 hour

• 165 degrees F within 2 hours

• 171 degrees F within 2 hours

Heat is effective at destroying microorganisms when the following factors are considered SELECT THE ONE BEST ANSWER:

• Whether the food is potentially hazardous

• The final temperature that the food reaches

• How the food was stored before cooking

• The final temperature of the food and the time it remains there

All of the following are approved methods for thawing frozen foods except:

• In the refrigerator

• Out in the sun

• In a package under running water

• As part of the cooking process

All of the following are characteristics of a food product that affect the cooking rate except:

• Initial Temperature

• Food's bulk/size

• Fat Composition

• Whether it taste good or not

The required cooking temperature for Fish is

• 185

• 155

• 165

• 145

The required cooking temperature for Poultry is:

• 165

• 155

• 135

• 100

The required cooking temperature for a ground hamburger patty is:

• 195

• 155

• 135

• 165