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