1) Temp for freezer temperature a) -22 b) -18 c) -50 d) -2000 e) 5 f) 15 2) Temp when bacteria is dormant a) 0 degree b) 50 degree c) 100 degree 3) What is the lower limit of the danger zone a) 20 degree b) 7 degree c) 5 degree d) 100 dgree e) 8 degree f) 2 degree 4) What is the max temperature of the fridge for chilled products a) 9 dgree b) 8 dgree c) 100 degree d) 20 dgree e) -12 degree f) -20 dgree 5) What is body temperature were bacteria multiply best a) 32 degree b) 37 dgree c) 50 dgree d) 200 dgree e) 23 dgree f) 30 dgree 6) What is the upper limit of the danger zone a) 75 b) 35 c) 63 d) 100 e) 97 f) 65 7) What should the temperature of all cooked food be at a) 30 b) 65 c) 70 d) 80 e) 150 f) 12 8) When re-heating food what temperature should it be at a) 75 b) 95 c) 25 d) 32 e) 12 f) 99 9) What temperature should it be to disinfect all crockery and equipment a) 80 b) 5 c) 15 d) 82 e) 90 f) 150 10) What is the temperature for boiling point a) 85 b) 100 c) 1000 d) 100000000 e) 1 f) -50

TEMPERATURE CONTROLS

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