NRFSP Activity 12 Study Guide Test.

NRFSP Activity 12 Study Guide Test.
The danger zone is a range of temperatures between 5°C and 57°C (41 - 135 F°) - CORRECT ANSWER
True



The danger zone is a range of temperatures at which pathogens do nut usually grow - CORRECT ANSWER
False



Food is most likely to be outside the danger zone if it is left on a work surface for four hours. - CORRECT
ANSWER False



When given the right conditions, pathogenic bacteria multiply roughly every 10-20 minutes. - CORRECT
ANSWER True



TCS food should be kept within the danger zone - CORRECT ANSWER False



Cut melon is a TCS food - CORRECT ANSWER True



Vine-ripened tomatoes are a TCS food - CORRECT ANSWER False



Ready-to-eat foods never need to be washed before they are eaten. - CORRECT ANSWER False



Ready-to-eat foods can be eaten with additional preparation aimed at achieving food safety. - CORRECT
ANSWER True



Ready-to-eat foods are often TCS foods. - CORRECT ANSWER True



Some bacteria can survive in spore form, then emerge and multiply. - CORRECT ANSWER True



All pathogenic bacteria can produce spores. - CORRECT ANSWER False