Cooking Lessons Food Safety and Sanitation 2

Question 1

What is the temperature danger zone where bacteria multiply most rapidly in food?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

Bacteria grow fastest between 41°F and 135°F, so food should pass through this range as quickly as possible.

Question 2

To what minimum internal temperature should ground beef be cooked to be safe?

Accepted Answer

160°F (71°C)

Answer

Grinding spreads surface bacteria throughout the meat, so ground beef must reach 160°F internally.

Question 3

Which is the safest method for thawing a frozen chicken?

Accepted Answer

In the refrigerator at 40°F or below

Answer

Refrigerator thawing keeps the chicken out of the temperature danger zone the entire time.

Question 4

A cook slices raw chicken and then uses the same unwashed cutting board for salad vegetables. What hazard has occurred?

Accepted Answer

Cross-contamination

Answer

Transferring pathogens from raw meat to ready-to-eat food via shared surfaces is cross-contamination.

Question 5

How long should you scrub your hands with soap when washing them before food preparation?

Accepted Answer

At least 20 seconds

Answer

A minimum 20-second scrub with soap and warm water effectively removes pathogens from hands.

Cooking Lessons Practice Test