Temperature Control and Danger Zone Flashcards

What is the temperature danger zone as defined by BC FOODSAFE?

Answer: 4°C to 60°C (40°F to 140°F)

The temperature danger zone in BC FOODSAFE is 4°C to 60°C (40°F to 140°F). Within this range, bacteria can multiply rapidly, doubling in number every 15 to 20 minutes under ideal conditions.

What internal temperature must whole poultry reach to be considered safely cooked?

Answer: 74°C (165°F) with immediate service, or 82°C (180°F) for whole birds

Whole poultry must reach an internal temperature of 82°C (180°F) to ensure all parts, including the thickest areas near bones, reach safe temperatures. Poultry pieces and ground poultry require 74°C (165°F).

How should the internal temperature of food be checked?

Answer: By inserting a calibrated probe thermometer into the thickest part of the food

A calibrated probe thermometer inserted into the thickest part of the food provides the most accurate internal temperature reading. Visual cues like colour are unreliable indicators of safe cooking temperatures.

What is the correct hot-holding temperature for potentially hazardous foods?

Answer: Above 60°C (140°F)

Hot-held foods must be maintained at 60°C (140°F) or above to keep them out of the temperature danger zone. This temperature prevents bacterial growth but does not continue cooking the food.

What is the proper cold-holding temperature for potentially hazardous foods?

Answer: Below 4°C (40°F)

Cold-held foods must be maintained at 4°C (40°F) or below. This temperature slows bacterial growth to safe levels for most pathogens, though some like Listeria can still grow slowly at refrigeration temperatures.

How often should food temperatures be checked during hot or cold holding?

Answer: At least every 2 hours

Temperatures should be checked at least every 2 hours during hot or cold holding. This frequency ensures that any temperature deviation is caught before food has been in the danger zone long enough to become unsafe.