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Food
Handler Certification Program |
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1. The Danger Zone is:
a) the temperature range between 7°C and 65°C
b) the temperature range between 4°C and 60°C
c) the temperature range between 2°C and 57°C
d) none of the above
2. Cook hamburgers until:
a) the internal temperature of the food is 71°C
b) the meat is grey or brown
c) the juices run clear
d) all of the above
3. Proper temperature controls and avoiding cross contamination can eliminate most foodborne illness
4. HACCP:
a) breaks down a recipe into steps
b) identifies critical control points
c) uses preventive measures at the most dangerous steps
d) all of the above
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