Temperature Control and Danger Zone Flashcards

What is the minimum internal cooking temperature for stuffed meats, poultry, and pasta?

Answer: 74°C (165°F)

Stuffed meats, poultry, pasta, and any stuffing or dressing must reach 74°C (165°F) throughout. Stuffing creates an insulated core that heats slowly, requiring this higher temperature to ensure safety.

Why should hot food not be placed directly into a refrigerator in large quantities?

Answer: The hot food raises the refrigerator's internal temperature, potentially putting other stored foods into the danger zone, and the centre of the hot food cools too slowly

Placing large amounts of hot food in a refrigerator raises the ambient temperature, potentially warming other stored foods above 4°C. The centre of the hot food also cools too slowly, remaining in the danger zone for extended periods.

What action should a food handler take if they suspect a thermometer is reading inaccurately?

Answer: Calibrate the thermometer using the ice-point method or boiling-point method, or replace it

An inaccurate thermometer can lead to serving undercooked food. It should be immediately calibrated using the ice-point (0°C/32°F) or boiling-point (100°C/212°F at sea level) method, or replaced if calibration is not possible.

At what temperature should fish be received at delivery?

Answer: 4°C (40°F) or below, ideally on ice

Fresh fish should be received at 4°C (40°F) or below, ideally packed on self-draining ice. Fish is highly perishable and susceptible to rapid bacterial growth and histamine formation if temperature control is not maintained.

What is the maximum time food can be displayed without temperature control for an event or catering situation in BC?

Answer: 2 hours maximum, then it must be discarded or returned to proper temperature control

Without temperature control, potentially hazardous food can be displayed for a maximum of 2 hours before it must either be returned to proper hot or cold holding or discarded. After 4 hours total in the danger zone, it must be discarded.

How should a food handler verify that a steam table is maintaining proper hot-holding temperatures?

Answer: Insert a probe thermometer directly into the food being held, not the water

The temperature of the water in a steam table does not accurately reflect the temperature of the food. A probe thermometer must be inserted into the food itself to verify it is at 60°C (140°F) or above.