Safe Plate Module 5 Review Questions

Foods in reduced oxygen packages provide the ideal growth conditions for which of the following:

• E.Coli

• Norovirus

• Clostridium Botulinum

• Salmonella

Which of the following are spore forming organisms

• Clostridium Botulinum

• Clostridium Perfringens

• Bacillus Cereus

• All of the above

What happens when a food is frozen?

• The amount of time it can be kept is extended compared to refrigeration.

• Pathogenic bacteria are killed from the temperature

• Viruses in the food are inactivated

• None of the above

Hot foods place in the refrigerator for cooling must be tightly covered:

• After being cooled

• Never

• Immediately

• With a towel

Which of the following is not a recommended method for cooling

• Placing the food item in a shallow pan of water

• Using an ice paddle to stir hot food

• Adding cold water to a prepared recipe

• Covering the food and leaving it on a prep table

What is the Temperature Danger Zone range?

• above 20 degrees F-below 100 degrees F

• above 41 degree F-below 135 degrees F

• above 65 degrees F-below 125 degrees F

• above 10 degrees F-below 90 degrees F

How many hours total do you have to cool a food item to 41 degrees F or below

• 2

• 4

• 10

• 6

The 2 step procedure for cooling includes:

• Going from 135-70 within 2 hours and then 70-41 in 4 hours

• Going from 165-70 in 5 hours and then 70-50 in 7 hours

• Going from 135-85 in 5 hours and then 85-41 in 4 hours

• Going from 125-95 in 2 hours and then 95-50 in 2 hours