Cooking Lessons Cooking Lessons Food Safety and Sanitation Questions and Answers 2

Question 1

What is the maximum time potentially hazardous food can safely remain in the temperature danger zone (41°F–135°F)?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours

Question 2

Which sanitizing method requires surface contact at 171°F to be effective?

Accepted Answer

Hot water immersion

Answer

Chlorine bleach solution

Answer

Iodine solution

Answer

Quaternary ammonium compound

Question 3

A food handler has a cut on their hand. What is the correct action before working with food?

Accepted Answer

Cover with a bandage and wear a single-use glove

Answer

Rinse the cut with water only

Answer

Apply antiseptic cream and leave uncovered

Answer

Work only with dry foods

Question 4

Which foodborne illness is most commonly associated with improperly home-canned low-acid vegetables?

Accepted Answer

Clostridium botulinum

Answer

Salmonella

Answer

Listeria monocytogenes

Answer

Staphylococcus aureus

Question 5

What does FIFO stand for in food storage management?

Accepted Answer

First In, First Out

Answer

Food Inspection and Fresh Operations

Answer

Fresh Inventory Filing Order

Answer

First Inspection, Final Output

Question 6

At what minimum internal temperature must poultry be cooked to ensure safety?

Accepted Answer

165°F

Answer

145°F

Answer

155°F

Answer

175°F