Q 01/05

Food-safety agencies define the bacterial 'danger zone' as roughly what temperature range?

A) 10 to 80 °C (50 to 176 °F)

B) 4 to 60 °C (40 to 140 °F)

C) 0 to 20 °C (32 to 68 °F)

D) 20 to 100 °C (68 to 212 °F)

Answer · why

B) 4 to 60 °C (40 to 140 °F)

Growth is fastest in the middle of the range, between about 21 and 47 °C.

Q 02/05

Perishable food left in the danger zone for longer than how many hours should be thrown out?

A) Two

B) Four

C) Six

D) One

Answer · why

A) Two

The window drops to one hour when the air temperature is above 32 °C (90 °F).

Q 03/05

What is the maximum temperature at which a home refrigerator should be kept, according to US guidance?

A) 55 °F (13 °C)

B) 45 °F (7 °C)

C) 50 °F (10 °C)

D) 40 °F (4.4 °C)

Answer · why

D) 40 °F (4.4 °C)

The freezer should sit at 0 °F or below; an appliance thermometer is the only way to be sure.

Q 04/05

To what internal temperature should poultry be cooked to be considered safe?

A) 74 °C (165 °F)

B) 55 °C (131 °F)

C) 60 °C (140 °F)

D) 66 °C (150 °F)

Answer · why

A) 74 °C (165 °F)

Insert the probe into the thickest part of the thigh without touching bone, which conducts heat and reads high.

Q 05/05

Ground beef, lamb, veal and pork should reach what internal temperature?

A) 71 °C (160 °F)

B) 55 °C (131 °F)

C) 63 °C (145 °F)

D) 82 °C (180 °F)

Answer · why

A) 71 °C (160 °F)

Grinding spreads surface bacteria through the whole batch, which is why burgers need to be hotter than steaks.