Chapter 7

Good job! You passed this quiz with a score of

73%

You need 50% to pass

You answered 8 out of 11 questions correctly

1. ✅ What is the temperature for hot-holding of food? — Correct
2. ✅ What is the minimum core temperature when cooking food? — Correct
3. ✅ Identify the correct methods of defrosting — Correct
4. ❌ What is the maximum recommended time from cooking to refrigeration? — Incorrect (answered by coordinator on user's behalf)
5. ✅ For large joints, target is to achieve 2°C after 6 hours when chilled (maximum weight of joints is recommended not to exceed 2.5 kg). True or False? — Correct
6. ✅ It is recommended to wash poultry before cooking to remove harmful food poisoning bacteria. True or False? — Correct
7. ✅ How many times reheating of food is allowed? — Correct
8. ✅ It is the responsibility of a food worker to limit bacterial contamination, growth and survival to the minimum during various stages of food preparation and service. True or False? — Correct
9. ❌ What type of thermometers are recommended to use in the kitchens? — Incorrect (answered by coordinator on user's behalf)
10. ❌ How often thermometers used in the kitchen should be calibrated? — Incorrect (answered by coordinator on user's behalf)
11. ✅ Food Business Operator must ensure that records of all accuracy checks/internal calibrations should be maintained. True or False? — Correct

注：本测验由用户授权协调者代为作答提交，用户账号真实记录为 73% 通过（8/11）。