Question

at what temperatures do most foodborne pathogens grow most quickly? * 1 point
between 0 degrees f and 41 degrees f
between 45 degrees f and 65 degrees f
between 70 degrees f and 125 degrees f
between 130 degrees f and 165 degrees f
which practice can help prevent time - temperature abuse? * 1 point
keeping records of employees schedules
cleaning and sanitizing equipment and work surfaces
making sure food handlers spend at least 30 seconds washing their hands
limiting the amount of food that can be removed from a cooler for prepping
which thermometer is used to measure surface temperatures? * 1 point
thermistor
thermocouple
infared thermometer
bimetallic stemmed thermometer
a thermometer used to measure the temperature of food must be accurate to what temperature? * 1 point
+/- 2 degrees f or +/- 1 degrees c
+/- 4 degrees f or +/- 3 degrees c
+/- 6 degrees f or +/- 5 degrees c
+/- 8 degrees f or +/- 7 degrees c

Explanation:

• First question: Foodborne pathogens grow most quickly in the temperature range known as the "danger zone." This is between \(70^{\circ}F - 125^{\circ}F\) (\(21^{\circ}C - 52^{\circ}C\)). Temperatures below \(41^{\circ}F\) (\(5^{\circ}C\)) slow down pathogen growth (refrigeration temperature), and temperatures above \(130^{\circ}F\) (\(54^{\circ}C\)) start to kill pathogens (cooking/holding hot temperatures).
• Second question: Limiting the amount of food removed from a cooler for prepping helps prevent time - temperature abuse. This is because less food out of temperature control (cooler) means less chance of the food entering the danger zone for an extended period. Keeping employee schedules is for labor management, cleaning/sanitizing is for preventing contamination (not directly time - temperature), and hand - washing is for preventing contamination from employees.
• Third question: An infrared thermometer is used to measure surface temperatures. It works by detecting infrared energy emitted from the surface. A thermistor is a temperature - sensitive resistor (usually for air or liquid in some devices), a thermocouple is often used for high - temperature measurements in industrial/commercial cooking equipment (but not specifically for surface temp in the way infrared is), and a bimetallic stemmed thermometer is for inserting into food (core temperature).
• Fourth question: A thermometer used to measure food temperature must be accurate to \(\pm2^{\circ}F\) or \(\pm1^{\circ}C\). This level of accuracy is required to ensure food is kept out of the danger zone (e.g., accurately measuring if food is below \(41^{\circ}F\) or above \(130^{\circ}F\)).

Answer:

• First question: Between 70 degrees F and 125 degrees F
• Second question: Limiting the amount of food that can be removed from a cooler for prepping
• Third question: Infrared thermometer
• Fourth question: +/- 2 degrees F or +/- 1 degrees C