NRFSP Activity 18 Questions and Answers 100% Verified

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NRFSP Activity 18 Questions and Answers 100% Verified 6°C (43°F) is a temperature in the danger zone. ✔✔True 56°C (133°F) is a temperature outside of the danger zone ✔✔False Temperatur... e abuse is a bad practice and could cause foodborne illness or even death ✔✔True An important aspect of temperature control is keeping food out of the danger zone. ✔✔True Cooking can be used to destroy pathogenic organisms. ✔✔True Spores and toxins are always destroyed by cooking temperatures. ✔✔False Poor temperature control is the main reason behind foodborne illness. ✔✔True When calibrating a temperature measuring device using the ice method, the indicator must stabilize at 100°C (212°F) ✔✔False Hot foods containing liquid, such as soups, stews and sauces, should never be stirred before the temperature is measured. ✔✔False The core or internal temperature is the correct temperature inside a refrigerator or freezer, ✔✔False Corrective action is the steps that managers should take to refrain employees who are bad at measuring temperatures. ✔✔False Cold TCS food should be kept at 5°C (41°C) or below. ✔✔True The temperature of frozen food should be kept between 5°C (41°F) or below. ✔✔False The general guidance is to keep TCS food inside the danger zone for up to four hours. ✔✔False Any glass in temperature measuring devices should be shatterproof. ✔✔True [Show More]

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