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

Food safety codes require poultry to reach an internal temperature of 165°F to destroy harmful bacteria such as Salmonella.

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

Under the FDA Food Code, potentially hazardous foods must be kept below 41°F or above 135°F because bacteria multiply fastest in the range between those temperatures.

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

Food allergens are not destroyed by heat, so the only reliable protection is preventing cross-contact through dedicated or thoroughly cleaned utensils, surfaces, and fresh gloves.

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

Serving 150 students is 6 times the original yield of 25, so the rice must be scaled by 6: 5 cups × 6 = 30 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

Proper hand hygiene requires washing after any contaminating activity — restroom use, handling raw foods, touching the body, taking out trash — and before glove use, not just when hands appear dirty.

CODESP - Cooperative Organization for the Development of Employee Selection Procedures Practice Test

CODESP - Cooperative Organization for the Development of Employee Selection Procedures Practice Test

CODESP Food Service and Nutrition Services