Prepping and Cooking – True or False Practice Questions

Ground beef must be cooked to 140°F for 15 seconds.

Parasites are commonly associated with seafood.

Molds grow well in acidic foods with low water activity.

Shiga toxin-producing E. coli is commonly linked with shellfish.

If ready-to-eat food touches contaminated surfaces, this is an example of time-temperature abuse.

Rinsing onions after glass broke nearby does not cause contamination.

When using a bimetallic stemmed thermometer on a roast, insert only the tip into the thickest part.

Glass thermometers must have a shatterproof casing.

Frozen fish should remain frozen until ready to use.

Failing to cook foods properly can cause an outbreak.

Never let ready-to-eat food touch surfaces that have come in contact with raw meat, seafood, or poultry.

Bacterial spores can survive cooking temperatures.

Never use ice as an ingredient if it was used to keep food cold.

Steam tables and holding units are designed to heat food products to proper serving temperature.

Potato salad can be served on its use-by date.

Ready-to-eat food may be handled with bare hands when serving a high-risk population.

Unsafe food can be reconditioned by freezing it all the way through.

Bacteria need acid to grow.

Hepatitis A is commonly linked with produce.

Freezing eliminates parasites in pork