CN Safety & Infection Control 2 — Questions and Answers
Question 1: What is the minimum internal temperature to which poultry must be cooked to be considered safe?
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
- 135°F (57°C)
Correct answer: 165°F (74°C)
Poultry must reach an internal temperature of 165°F (74°C) to destroy harmful pathogens like Salmonella.
Question 2: The 'temperature danger zone' where bacteria multiply most rapidly is between which range?
- 0°F and 32°F
- 40°F and 140°F (Correct answer)
- 150°F and 200°F
- 32°F and 40°F
Correct answer: 40°F and 140°F
The danger zone is 40°F to 140°F (4°C to 60°C), where bacteria grow most rapidly.
Question 3: How long can perishable food safely sit at room temperature before it should be discarded?
- 6 hours
- 2 hours (Correct answer)
- 4 hours
- 8 hours
Correct answer: 2 hours
Perishable food left at room temperature for more than 2 hours should be discarded to prevent bacterial growth.
Question 4: Which practice best prevents cross-contamination in a kitchen?
- Using the same cutting board for all foods
- Using separate cutting boards for raw meat and produce (Correct answer)
- Rinsing raw chicken under running water
- Storing raw meat above ready-to-eat foods
Correct answer: Using separate cutting boards for raw meat and produce
Using separate cutting boards for raw meat and produce prevents pathogen transfer between foods.
Question 5: What is the correct way to thaw frozen meat safely?
- On the kitchen counter overnight
- In the refrigerator (Correct answer)
- In a bowl of warm water
- In direct sunlight
Correct answer: In the refrigerator
Thawing in the refrigerator keeps food out of the danger zone and prevents bacterial growth.
Question 6: How long should hands be scrubbed with soap for effective handwashing?
- At least 20 seconds (Correct answer)
- 5 seconds
- 60 seconds
- 2 seconds
Correct answer: At least 20 seconds
Hands should be scrubbed with soap for at least 20 seconds to effectively remove pathogens.
Question 7: Which foodborne pathogen is most commonly associated with undercooked ground beef?
- Listeria monocytogenes
- Escherichia coli O157:H7 (Correct answer)
- Vibrio vulnificus
- Clostridium botulinum
Correct answer: Escherichia coli O157:H7
E. coli O157:H7 is commonly linked to undercooked ground beef and can cause severe illness.
CN Safety & Infection Control 2
What is the minimum internal temperature to which poultry must be cooked to be considered safe?