NRFSP Student Sheet Activity 18 Booklet Latest Update
NRFSP Student Sheet Activity 18 Booklet
Latest Update
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
Temperature 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
®™
NRFSP Student Sheet Activity 18 Booklet
Latest Update
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
Temperature 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
®™
