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- Question 1 of 9
1. Question
6°C (43°F) is a temperature in the danger zone.
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2. Question
56°C (133°F) is a temperature outside the danger zone.
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3. Question
Temperature abuse is bad practice and could cause foodborne illness or even death.
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4. Question
An important aspect of temperature control is keeping food out of the danger zone.
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5. Question
Cooking can be used to destroy pathogenic organisms.
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6. Question
When calibrating a temperature measuring device using the ice method, the indicator must stabilize at 100°C (212°F)
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7. Question
Cold d PHF food should be kept at 5°C (41°F) or below.
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8. Question
The temperature of frozen food should be between 5°C (41°F) and 57°C (135°F).
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9. Question
The general guidance is to keep PHF food inside the danger zone for up to two hours.
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