FOODSAFE Level 1: Time and temperature control

All 13 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. How can a cook tell if a hamburger patty is safely cooked?

   1. Check its temperature with a food thermometer
   2. Press it to see if the juices run clear
   3. Check that the inside has turned brown
   4. Time it at five minutes on each side

2. At what temperature must frozen food be stored, displayed or transported?

   1. 0°C or colder, in any freezer
   2. 4°C or colder
   3. −18°C or colder
   4. −5°C or colder

3. How long can cooked leftovers safely sit at room temperature?

   1. Up to 4 hours
   2. No more than 2 hours
   3. Up to 6 hours
   4. Until the end of the shift

4. When checking a thermometer in boiling water at sea level, what should it read?

   1. 100°C
   2. 74°C
   3. 82°C
   4. 120°C

5. What temperature range is called the danger zone, where germs grow quickly?

   1. 4°C to 60°C
   2. −18°C to 0°C
   3. 0°C to 4°C
   4. 60°C to 74°C

6. How often should cooler and hot-holding temperatures be checked?

   1. Only when food smells off
   2. Once a month
   3. Once a year
   4. At least once a day

7. How accurate must the thermometer in a refrigerator or hot-holding unit be?

   1. Within 10°C
   2. Within 5°C
   3. No standard is set
   4. Within 1°C

8. A cooler fails and a tray of raw chicken has been above 4°C for 3 hours. What is the corrective action?

   1. Move it to the freezer
   2. Discard the chicken
   3. Sell it the same day
   4. Cook it right away to 74°C

9. Soup in a steam table is found at 50°C, and has been for about 3 hours. What should happen?

   1. Reheat it to 60°C and keep serving
   2. Move it to the cooler for tomorrow
   3. Discard it
   4. Stir it and check again in an hour

10. A thermometer reads 101°C in boiling water at sea level. What does that mean?

    1. It reads 1°C too low
    2. It is perfectly accurate
    3. It reads 1°C too high
    4. It must be used only for cold food

11. What is potentially hazardous food?

    1. Food that can support the growth of germs or toxins
    2. Food packed in glass jars that could break
    3. Food that contains spices strong enough to burn
    4. Any food sold after its best-before date has passed

12. At what temperatures must potentially hazardous food be stored or displayed?

    1. 10°C or colder, or 50°C or hotter
    2. 4°C or colder, or 60°C or hotter
    3. 8°C or colder, or 55°C or hotter
    4. Room temperature, if covered

13. Which of these is a potentially hazardous food?

    1. Cooked rice
    2. Uncooked dry pasta
    3. Unopened canned soup
    4. Plain table sugar