NRFSP Activity 12 Questions And Answers With Verified Solutions

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