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1. What is the temperature danger zone for potentially hazardous foods?
A. 41°F to 135°F
B. 32°F to 165°F
C. 40°F to 140°F
D. 45°F to 150°F
2. Which type of contaminant is most commonly associated with food allergies?
A. Biological
B. Chemical
C. Physical
D. All of the above
3. What is the minimum internal cooking temperature for ground beef?
A. 145°F
B. 155°F
C. 165°F
D. 175°F
4. What is the first step in cleaning and sanitizing a surface?
A. Rinsing the surface with water
B. Washing the surface with soap
C. Sanitizing the surface
D. Inspecting the surface for dirt
5. When should you wash your hands while handling food?
A. Before handling food
B. After touching your face, hair, or body
C. After handling raw meat, poultry, or seafood
D. All of the above
6. What is the most effective method for cooling large quantities of hot food?
A. Placing the food in a refrigerator immediately
B. Stirring the food frequently
C. Using an ice-water bath
D. Leaving the food at room temperature for a short time
7. Which type of food should be stored on the top shelf in a refrigerator?
A. Raw poultry
B. Ready-to-eat food
C. Raw ground beef
D. Dairy products
8. What is the recommended method for thawing frozen food?
A. Thawing at room temperature
B. Thawing under hot running water
C. Thawing in a refrigerator
D. Thawing in a microwave
9. What is the primary purpose of a food safety management system?
A. To prevent foodborne illness
B. To increase food production efficiency
C. To reduce food waste
D. To enhance food flavor
10. What is the recommended temperature for receiving cold TCS (Time/Temperature Control for Safety) food?
A. 32°F or lower
B. 41°F or lower
C. 45°F or lower
D. 50°F or lower
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