← Hygiene and SanitationBMS 118 · PracticeLanguage

224-question practice bank

Every question belongs to a section of the course. Choose a unit, a single section, a difficulty, or search by keyword. Practising here does not change your lesson completion.

Draft practice content · hygiene and sanitation and French review pending.

UnitSectionDifficultySearch

7 questions match your filters. Answered 0 · correct 0.

Question 1 of 7Section 5.1 · Food and water hygieneEasy

Which set of numbers correctly states the danger zone, the cooking target and the room-temperature limit?Danger zone 5°C to 60°C, cook to at least 70°C, do not leave cooked food out more than two hours.Danger zone 0°C to 40°C, cook to at least 60°C, reheat for at least four hours.Danger zone 10°C to 50°C, cook to at least 100°C, food may stand overnight if covered.Danger zone 5°C to 60°C, cook to at least 70°C, food may stand for six hours if it is covered.

Practice answers are stored separately from lesson progress. In-lesson checks remain the ones that complete a section.