CODESP Food Service and Nutrition Services

Question 1

What is the minimum safe internal cooking temperature for poultry, such as chicken served in a school cafeteria?

Accepted Answer

165°F

Answer

145°F

Answer

135°F

Answer

120°F

Question 2

The temperature range in which bacteria grow most rapidly in food, known as the 'danger zone,' is:

Accepted Answer

41°F to 135°F

Answer

32°F to 100°F

Answer

0°F to 41°F

Answer

135°F to 165°F

Question 3

A cafeteria worker notices a student's meal must be peanut-free due to an allergy. What is the most important practice when preparing that meal?

Accepted Answer

Use separate utensils, surfaces, and gloves to prevent cross-contact with allergens

Answer

Serve the meal first before other students

Answer

Heat the meal to a higher temperature to destroy the allergen

Answer

Rinse the regular serving spoon in water between uses

Question 4

A recipe serves 25 students and calls for 5 cups of rice. How many cups are needed to serve 150 students?

Accepted Answer

30 cups

Answer

25 cups

Answer

35 cups

Answer

20 cups

Question 5

When should a food service worker wash their hands?

Accepted Answer

After using the restroom, handling raw food, touching the face or hair, and before putting on gloves

Answer

Only at the start of the shift

Answer

Only when hands look visibly dirty

Answer

Only after handling money

Question 6

Under proper cold-storage practice, where should raw chicken be placed in a walk-in refrigerator?

Accepted Answer

On the bottom shelf, below ready-to-eat foods

Answer

On the top shelf, above produce

Answer

Next to prepared salads on the middle shelf

Answer

Anywhere, as long as it is covered