NRFSP Activity 12 Latest 2023 Graded A

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NRFSP Activity 12 Latest 2023 Graded A The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) ✔✔True The danger zone is a range of temperatures at which pathogens do nu... t usually grow ✔✔False Food is most likely to be outside the danger zone if it is left on a work surface for four hours. ✔✔False When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. ✔✔True TCS food should be kept within the danger zone ✔✔False Cut melon is a TCS food ✔✔True Vine-ripened tomatoes are a TCS food ✔✔False Ready-to-eat foods never need to be washed before they are eaten. ✔✔False Ready-to-eat foods can be eaten with additional preparation aimed at achieving food safety. ✔✔True Ready-to-eat foods are often TCS foods. ✔✔True Some bacteria can survive in spore form, then emerge and multiply. ✔✔True All pathogenic bacteria can produce spores. ✔✔False Binary fission is the name given to a process used at seafood processing plants. ✔✔False Frozen foods should be stored at a temperature below -18°C (0°F). ✔✔True Reheated rice is a potential source of spores. ✔✔True [Show More]

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