NRFSP Activity 18 Complete Questions And Answers

6°C (43°F) is a temperature in the danger zone. - Answer-True 56°C (133°F) is a temperature outside of the danger zone - Answer-False Temperature abuse is a bad practice and could cause foodborne illness or even death - Answer-True An important aspect of temperature control is keeping food out of the danger zone. - Answer-True Cooking can be used to destroy pathogenic organisms. - Answer-True Spores and toxins are always destroyed by cooking temperatures. - Answer-False Poor temperature control is the main reason behind foodborne illness. - Answer-True When calibrating a temperature measuring device using the ice method, the indicator must stabilize at 100°C (212°F) - Answer-False Hot foods containing liquid, such as soups, stews and sauces, should never be stirred before the temperature is measured. - Answer-False The core or internal temperature is the correct temperature inside a refrigerator or freezer, - AnswerFalse Corrective action is the steps that managers should take to refrain employees who are bad at measuring temperatures. - Answer-False Cold TCS food should be kept at 5°C (41°C) or below.