TABLE 2. Food safety knowledge survey questions and totals of participants who answered correctly (cont.) Q.9) What is the minimum hot holding temperature? * 60°C (140°F) 144 73 Q.10) The safest way to store raw meats and ready to eat foods in a refrigerator is: * raw meats on the bottom shelf and ready to eat foods on the top shelf 191 97 Q.11) Potentially hazardous foods should be stored at an internal cold holding temperature of: * 4°C (40°F) or lower 159 81 Q.12) Food must be stored above the floor by at least: * 15 centimeters (6 inches) 123 62 Q.13) Which of the following is an acceptable cooling method? * Placing food in a shallow pan with proper air circulation * Placing a container of food in an ice bath * Portioning food into smaller batches * All of the above 154 78 Q.14) What is an acceptable way to safely defrost frozen turkey? * In a refrigerator 174 88 Q.15) How fast should you reheat food to the proper internal cooking temperature? * Within 2 hours 112 57 Q.16) Which of the following is an example of crosscontamination? * Using the same knife to cut raw poultry and to chop lettuce 190 96 Q.17) Which of the following statements presents the best reason for providing separate cutting boards for raw and cooked foods? * Bacteria from uncooked foods may be transferred to cooked foods by means of a cutting board 189 96 Q.18) Which of the following examples can prevent crosscontamination? * Using a separate cutting board for raw meats and ready to eat food 179 91 Storage Preparation Cross-Contamination Continued on next page. 262 Food Protection Trends July/August