20 Questions

* 1. What does Connecticut's Health Code say the minimum temperature, in degrees F, that HOT potentially hazardous foods need to be held at?

* 2. What is the BEST way to make sure your cold food stays cold enough?

* 3. Which of the following foods are required to be kept COLD to prevent the growth of micro-organisms?  These foods are also known as potentially hazardous foods.

* 4. Which food is required to be kept HOT to prevent the growth of micro-organisms? 

* 5. If you had diarrhea two days before your event, you should:

* 6. Which of these items would be considered an "unsafe source" at a temp food event and should not be served?

* 7. Which of the following is NOT a top food safety risk factor, as defined by the Center for Disease Control and Prevention?

* 8. It's important to wash your hands at all of the following times.  Please check all that apply.

* 9. Thawing frozen foods on a clean sanitary table is an acceptable method?

* 10. When using a sanitizer test kit, the Chlorine Bleach concentration should be:

* 11. Foodborne illness is preventable by following food safety guidelines.

* 12. The following are needed to be able to serve food at a temporary food event within the Chatham Health District.

* 13. Address

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