CMC Kitchen Management & Sanitation 1

Question 1

What is the recommended minimum internal temperature for cooked poultry?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

150°F (66°C)

Answer

160°F (71°C)

Question 2

Why is it important to clean and sanitize food contact surfaces?

Accepted Answer

To reduce pathogens to safe levels

Answer

To remove stains

Answer

To make equipment shiny

Answer

To prevent pest infestation

Question 3

What is cross-contamination?

Accepted Answer

Transfer of bacteria between foods or surfaces

Answer

Cleaning surfaces with hot water

Answer

Using only fresh produce

Answer

Storing raw and cooked foods separately

Question 4

Which is a critical step in handwashing?

Accepted Answer

Scrubbing for at least 20 seconds

Answer

Drying hands with a cloth towel

Answer

Using scented soap

Answer

Scrubbing hands for 5 seconds

Question 5

What type of thermometer is best for measuring the temperature of thin foods?

Accepted Answer

Thermocouple

Answer

Bimetallic stemmed thermometer

Answer

Infrared thermometer

Answer

Time-temperature indicator

Question 6

Which food should be stored on the top shelf of a refrigerator?

Accepted Answer

Ready-to-eat foods

Answer

Raw poultry

Answer

Raw seafood

Answer

Raw ground meat

Question 7

What is the danger zone temperature range for food safety?

Accepted Answer

41°F to 135°F

Answer

32°F to 120°F

Answer

45°F to 140°F

Answer

40°F to 130°F

Question 8

Why should food handlers avoid wearing jewelry in the kitchen?

Accepted Answer

It might harbor bacteria

Answer

It may get damaged

Answer

It looks unprofessional

Answer

It may interfere with cooking

Question 9

How often should food-contact surfaces be cleaned and sanitized?

Accepted Answer

Every 4 hours

Answer

Once a day

Answer

Every 2 hours

Answer

Every shift