Q 01/05

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

A) 0 to 20 °C

B) 4 to 60 °C

C) 10 to 80 °C

D) 20 to 100 °C

Answer · why

B) 4 to 60 °C

4 to 60 °C (40 to 140 °F) is where germs multiply quickest, which is why big batches of leftovers go into shallow containers so they cool through it f...

Q 02/05

Under US guidance, perishable food left out at room temperature for more than how many hours should be thrown out?

A) One

B) Two

C) Six

D) Twelve

Answer · why

B) Two

Two hours is the limit, but on a day above 32 °C (90 °F), like a summer picnic or inside a hot car, perishables should be refrigerated within one hour...

Q 03/05

After a power cut, what does US guidance say shows thawing freezer food is safe to refreeze?

A) It still smells fresh

B) It still has ice crystals

C) It still looks unchanged

D) It thawed only overnight

Answer · why

B) It still has ice crystals

It still has ice crystals, or sits at 4 °C (40 °F) or below, so it can be refrozen, but looks, smell and taste cannot tell you whether thawed food is ...

Q 04/05

Why does US food-safety guidance say to skip rinsing raw chicken?

A) It pushes germs deeper into the meat

B) It splashes germs onto nearby surfaces

C) Tap water adds more bacteria

D) It makes the meat cook unevenly

Answer · why

B) It splashes germs onto nearby surfaces

It splashes germs onto nearby surfaces, so a rinse meant to clean the chicken raises the risk instead, while cooking it to a safe internal temperature...

Q 05/05

Why must ground beef reach 160 °F, when a steak is safe at 145 °F?

A) Grinding spreads surface germs inside

B) Grinding releases toxins from fat

C) Grinding lets germs form spores

D) Grinding traps water inside

Answer · why

A) Grinding spreads surface germs inside

Grinding spreads surface germs inside, while bacteria on an intact steak mostly stay on the outside, and US inspectors treat blade-tenderized steaks a...