Friday Trivia 12-6-13

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1 point

How many compartments should a dish washing sink contain, assuming there is no automatic dishwasher in the establishment?

1 point

Food should not be kept in the "danger zone" for more than:

4 hours

6 hours

2 hours

1 hour

1 point

In a heat-sanitizing dishwashing machine, what is the minimum temperature, in degrees Fahrenheit, for the final rinse?

200

160

180

212

1 point

What is the minimum internal cooking temperature for poultry in degrees Fahrenheit?

165

145

180

212

1 point

Tableware and utensils must be stored at least ______ inches off the floor.

1 point

How long must foodhandlers scrub their hands and arms for?

15-20 seconds

30-45 seconds

60 seconds

10-15 seconds

1 point

A stockpot of soup that needs to cool should be placed in this:

refrigerator

chest freezer

walk-in freezer

ice-water bath

1 point

Which pathogen is the greatest risk found in raw chicken?

Norovirus

Botulism

E. Coli

Salmonella

1 point

Food should never be thawed this way.

at room temperature

in a microwave

as part of the cooking process

in a refrigerator

10.

1 point

If a food contact surface is in constant use, how often must it be cleaned and sanitized?

every 4 hours

every 2 hours

every hour

every 30 minutes

11.

1 point

What temperature, in degrees Fahrenheit, does the water have to be for washing hands?

100

140

160

12.

1 point

What is the temperature range for the "danger zone"?

35 to 180

41 to 135

40 to 120

41 to 100

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