Temperature Control and Danger Zone Flashcards

A delivery of fresh chicken arrives at a food establishment. The internal temperature of the chicken reads 8°C. What should the manager do?

Answer: Reject the delivery because refrigerated poultry should arrive at 4°C (40°F) or below

Fresh poultry must be received at 4°C (40°F) or below. A temperature of 8°C indicates the cold chain has been broken during transport, and bacteria may have begun multiplying. The delivery should be rejected.

What is the correct temperature for receiving frozen food deliveries?

Answer: -18°C (0°F) or below, with no signs of thawing or refreezing

Frozen food must arrive at -18°C (0°F) or below. Signs of thawing and refreezing (such as ice crystals, water stains on packaging, or misshapen packaging) indicate temperature abuse during transport and are grounds for rejection.

How does the temperature danger zone relate to the time it takes for bacteria to reach dangerous levels?

Answer: Under optimal conditions in the danger zone, one bacterium can multiply to over 1 million in about 5 hours

In the danger zone (4°C–60°C), bacteria can double every 15–20 minutes under optimal conditions. Starting from a single cell, this exponential growth can produce over 1 million bacteria in approximately 5 hours.

Why is it important to check food temperatures at the thickest part of the product?

Answer: The thickest part is the last area to reach the safe internal temperature, so it represents the coldest point

The thickest part of the food is the thermal centre — the last area to reach safe temperatures. If this point has reached the required temperature, the entire product has been safely heated throughout.

What should be done if a hot-holding unit is not maintaining food at 60°C (140°F) or above?

Answer: Remove food, have the unit repaired or replaced, and either discard the food or reheat to 74°C if it has been below 60°C for less than 2 hours

A malfunctioning hot-holding unit must be taken out of service. Food that has been below 60°C for less than 2 hours can be reheated to 74°C. If the time is unknown or exceeds 2 hours, the food must be discarded.

What is the minimum internal temperature for cooking eggs that will be served immediately?

Answer: 68°C (155°F)

Eggs for immediate service should reach at least 68°C (155°F). For high-risk populations (hospitals, care homes), eggs should be cooked to 74°C (165°F). Runny yolks at lower temperatures carry Salmonella risk.