2.3

Question 1

Spores resistant to heat

Answer 1

Bacillus cereus, Clostridium botulinum, and Clostridium perfringens

Question 2

Bacteria grow

Answer 2

in the danger zone! 41-135 F

Question 3

Keep foods hot

Answer 3

Use a steam table to keep food above 135 F

Question 4

Keep foods cold

Answer 4

Use the refrigerator to keep food below 41 F

Question 5

Food Cooling time

Answer 5

Hot Food must be cooled
To 70 F or below in 2 hr
from 70 to 41 in 4 hr

Question 6

Cooling foods

Answer 6

• Use shallow pans
• Stir often
• Use ice or ice water
• Use cooling sticks
• Make small batches or divide batches to cool

Question 7

Freezing foods

Answer 7

0 F

Freezing will stop microorganism growth but not kill them

Question 8

Thawing foods

Answer 8

Thaw food in the refrigerate, under cold running water, in the microwave for immediate cooking, or as part of cooking

Question 9

Time as Only Control

Answer 9

Four hours > discard foods
After removing from either 41 or 135oF
Requires health department approval

Question 10

Date Marking

Answer 10

If it’s
• Refrigerated +24 h
• PHF SUN
• Not to be cooked before serving
Then it can only be held for 7 days