FOODSAFE Temperature Control and Danger Zone 2 — Questions and Answers
Question 1: What is the two-stage cooling method for cooked foods as described in BC FOODSAFE?
- Cool from 60°C to 4°C in one hour
- Cool from 60°C to 20°C within 2 hours, then from 20°C to 4°C within 4 hours (total 6 hours) (Correct answer)
- Let food cool at room temperature overnight
- Place hot food directly into the freezer
Correct answer: Cool from 60°C to 20°C within 2 hours, then from 20°C to 4°C within 4 hours (total 6 hours)
The two-stage method requires cooling from 60°C to 20°C within 2 hours, then from 20°C to 4°C within the next 4 hours, for a total maximum cooling time of 6 hours. The first stage is critical because the 60°C–20°C range supports the fastest bacterial growth.
Question 2: Which of the following methods can help cool cooked food quickly?
- Leaving the pot covered on the counter
- Using an ice bath, dividing into smaller portions, stirring frequently, or using a blast chiller (Correct answer)
- Placing the food in a warm room with good ventilation
- Adding room-temperature water to the food
Correct answer: Using an ice bath, dividing into smaller portions, stirring frequently, or using a blast chiller
Effective rapid cooling methods include ice baths (surrounding the container with ice), dividing into shallow pans, stirring to release heat, and using blast chillers. These methods minimize time in the danger zone.
Question 3: A probe thermometer should be calibrated using which method?
- Comparing it to an oven thermometer
- The ice-point method: inserting the probe into an ice-water slurry and confirming it reads 0°C (32°F) (Correct answer)
- Leaving it in the sun for an hour
- Calibration is not necessary for digital thermometers
Correct answer: The ice-point method: inserting the probe into an ice-water slurry and confirming it reads 0°C (32°F)
The ice-point method involves inserting the thermometer probe into a slurry of crushed ice and water. An accurate thermometer should read 0°C (32°F) ± 1°C. This simple method ensures reliable temperature readings.
Question 4: When reheating previously cooked food, what internal temperature must it reach?
- 54°C (130°F)
- 60°C (140°F)
- 74°C (165°F) within 2 hours (Correct answer)
- Any temperature that feels warm to touch
Correct answer: 74°C (165°F) within 2 hours
Reheated food must reach 74°C (165°F) within 2 hours. This temperature kills pathogens that may have grown during storage. If food does not reach this temperature within 2 hours, it must be discarded.
Question 5: Why is the temperature range of 20°C to 40°C considered the most dangerous part of the danger zone?
- Food tastes better at this temperature
- Bacteria multiply most rapidly in this range, potentially doubling every 15 to 20 minutes (Correct answer)
- Food changes colour in this range
- Viruses are most active at this temperature
Correct answer: Bacteria multiply most rapidly in this range, potentially doubling every 15 to 20 minutes
The 20°C to 40°C range provides optimal conditions for most food-borne bacteria. At these temperatures, a single bacterium can multiply to millions within a few hours, making rapid passage through this range critical during cooling.
Question 6: What is the minimum internal cooking temperature for ground beef according to BC FOODSAFE?
- 63°C (145°F)
- 68°C (155°F)
- 71°C (160°F) (Correct answer)
- 74°C (165°F)
Correct answer: 71°C (160°F)
Ground beef must reach an internal temperature of 71°C (160°F). Ground meat requires a higher temperature than whole cuts because bacteria from the surface are mixed throughout during the grinding process.
FOODSAFE Temperature Control and Danger Zone 2
What is the two-stage cooling method for cooked foods as described in BC FOODSAFE?