Question

1. what is the danger zone temperature range where bacteria grow rapidly? a. 32°f - 100°f b. 41°f - 135°f c. 40°f - 140°f d. 45°f - 155°f 18. what is cross - contamination? a. mixing spices b. transfer of pathogens from one surface/food to another c. cooking food incorrectly d. washing food too much 19. which illness must be reported to the manager immediately? a. common cold b. norovirus c. seasonal allergies d. headache 20. which food should be stored on the top shelf of the refrigerator? a. poultry b. ground beef c. ready - to - eat foods d. seafood 21. how long can ready - to - eat tcs food be stored in a refrigerator at 41°f or lower? a. 3 days b. 5 days c. 7 days d. 10 days 22. what should you do if chemicals are stored near food? a. use them quickly b. move chemicals away from food c. label chemicals only d. wash food after 23. which symptom requires a food worker to be excluded from work? a. runny nose b. vomiting c. mild cough d. sore muscles 24. what is the best way to check the temperature of food? a. taste it b. use a calibrated food thermometer c. touch it d. look at it 25. which of these foods is safe to eat when raw? a. chicken b. ground beef c. lettuce d. pork 26. when cooling food, it must cool from 135°f to 70°f within how many hours? a. 1 hour b. 2 hours c. 4 hours d. 6 hours 27. how should food handlers keep fingernails? a. long and polished b. short and clean c. with artificial nails d. painted 28. what type of shoes are best for working in the kitchen? a. sandals b. open - toed shoes c. non - slip closed - toe shoes d. painted shoes

Explanation:

1. Bacteria grow rapidly in the temperature range of 41°F - 135°F. This is known as the danger - zone in food safety.
2. Cross - contamination is the transfer of pathogens from one surface/food to another.
3. Norovirus is a highly contagious illness that must be reported to the manager immediately as it can spread quickly in food - handling environments.
4. Ready - to - eat foods should be stored on the top shelf of the refrigerator to prevent cross - contamination from raw meats and seafood below.
5. Ready - to - eat TCS (Time/Temperature Control for Safety) food can be stored in a refrigerator at 41°F or lower for 7 days.
6. If chemicals are stored near food, they should be moved away from food to prevent contamination.
7. Vomiting is a symptom that requires a food worker to be excluded from work as it can be a sign of a food - borne illness.
8. The best way to check the temperature of food is to use a calibrated food thermometer for accuracy.
9. Lettuce is safe to eat raw. Chicken, ground beef, and pork need to be cooked thoroughly to kill potential pathogens.
10. When cooling food, it must cool from 135°F to 70°F within 2 hours to prevent bacterial growth.
11. Food handlers should keep fingernails short and clean to prevent the harboring of bacteria.
12. Closed - toe shoes are best for working in the kitchen to protect feet from spills, burns, and other hazards.

Answer:

1. B. 41°F - 135°F
2. B. Transfer of pathogens from one surface/food to another
3. B. Norovirus
4. C. Ready - to - eat foods
5. C. 7 days
6. B. Move chemicals away from food
7. B. Vomiting
8. B. Use a calibrated food thermometer
9. C. Lettuce
10. B. 2 hours
11. B. Short and clean
12. C. Closed - toe shoes