1) Which temperature range is known as the 'Danger Zone' for bacterial growth within food? a) 0°F to 32°F (-18°C to 0°C) b) 32°F to 40°F (0°C to 4°C) c) 40°F to 140°F (4°C to 60°C) d) 140°F to 212°F (60°C to 100°C) 2) How should raw meat be stored in the refrigerator to prevent cross-contamination with other foods? a) Top shelf b) Middle shelf c) Bottom shelf d) Anywhere as long as it’s wrapped up 3) Hand sanitizer is an acceptable substitute for washing hands when handling food? a) True b) False 4) Foods should be cooled down completely before placing them in the refrigerator? a) True b) False

Food Hygiene

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