8. How long can hot TCS food be left at room temperature? a. 4 hours b. 2 hours C. 6 hours d. 8 hours 9. What is the correct order for washing dishes? a. Rinse, wash, sanitize b. Wash, rinse, sanitize C. Sanitize, wash, rinse d. Wash, sanitize, rinse 10. Which describes proper hand washing duration? a. 10 seconds with soap b. 20 seconds with soap C. 5 seconds with hot water d. 15 seconds with sanitizer 11. What is the minimum internal te mperature for cooked hamburger meat? a. 145 b. 165 C. 155 d. 150 12. Which temperature range is considered the "danger zone" for food? a. 0-32 degrees Fahrenheit b. 40-140 degrees Fahrenheit C. 165-180 degrees Fahrenheit d. 200-212 degrees Fahrenheit 13. What should you do first when entering a kitchen to cook? a. Check the recipe b. Turn on the stove C. Wash hands thoroughly d. Gather ingredients 14. How should sharp knives be stored in a kitchen? a. In a knife block or magnetic strip b. Loose in a drawer