CN Safety & Infection Control 2

Question 1

What is the minimum internal temperature to which poultry must be cooked to be considered safe?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

40°F and 140°F

Answer

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?

Accepted Answer

2 hours

Answer

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?

Accepted Answer

Using separate cutting boards for raw meat and produce

Answer

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?

Accepted Answer

In the refrigerator

Answer

Thawing in the refrigerator keeps food out of the danger zone and prevents bacterial growth.

(CN) Certified Nutritionist Practice Test