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NRFSP Activity 18 (Student Sheet - NRFSP Booklet) – Questions & Answers
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NRFSP Activity 18 (Student Sheet - NRFSP Booklet) – Questions & Answers
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NRFSP Activity 18 (Student Sheet - NRFSP Booklet) –Questions & Answers
6°C (43°F) is a temperature in the danger zone. Correct Ans - True
56°C (133°F) is a temperature outside of the danger zone Correct Ans -
False
Temperature abuse is a bad practice and could cause foodborne illness or
even death Correct Ans - True
An important aspect of temperature control is keeping food out of the danger
zone. Correct Ans - True
Cooking can be used to destroy pathogenic organisms. Correct Ans -
True
Spores and toxins are always destroyed by cooking temperatures. Correct
Ans - False
Poor temperature control is the main reason behind foodborne illness.
Correct Ans - True
When calibrating a temperature measuring device using the ice method, the
indicator must stabilize at 100°C (212°F) Correct Ans - False
Hot foods containing liquid, such as soups, stews and sauces, should never be
stirred before the temperature is measured. Correct Ans - False
The core or internal temperature is the correct temperature inside a
refrigerator or freezer, Correct Ans - False
Corrective action is the steps that managers should take to refrain employees
who are bad at measuring temperatures. Correct Ans - False
Cold TCS food should be kept at 5°C (41°C) or below. Correct Ans -
True
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