10. The four "Fight BAC" guidelines to keep food safe includes
A Sort, Systematize, Sweep, Standardize
B. Clean, Cook, Chill, Recycle
C. Clean, Separate, Cook, Chill
D. None of these
11. Why is instituting the FIFO rule important?
A to avoid waste of supplies.
B. to facilitate ease in working
c. to maintain sanitation in the workplace.
D. to win and attract more customers.
12. Which of the following is the most appropriate way of thawing
frozen poultry?
A. Thaw frozen poultry at room temperature to hasten the melting process of
ice.
B. Thaw frozen poultry inside the refrigerator to avoid growth of germs.
C. Wrap frozen poultry in clean cheesecloth and expose in air.
D. Unwrap the frozen poultry and soak it in a basin with
lukewarm water.
13. Cook all raw poultry, beef, pork, lamb and veal steals, chops, and
roasts to a minimum internal temperataze of..
A. 120F B. 100 °F C. 145 °F D. 90 °R
14. Discard any food left out at room temperature for more than..
A. 3 hours B. 2 hours C. 4 hours D. 1 hour
15. Cutting boards, utensils, and countertops can be sanitized by..
A. Using a solution of 1 tablespoon of unscented, liquid chlorine bleach in I
gallon of water.
B. Dishwashing soap
C. Chlorinated water
D. Leftover water from your laundry.​