NRFSP Activity 18 Exam Questions and
Answers 100% Correct
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
Answers 100% Correct
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
