FOODSAFE Temperature Control and Danger Zone 2

Question 1

What is the two-stage cooling method for cooked foods as described in BC FOODSAFE?

Accepted Answer

Cool from 60°C to 20°C within 2 hours, then from 20°C to 4°C within 4 hours (total 6 hours)

Answer

Cool from 60°C to 4°C in one hour

Answer

Let food cool at room temperature overnight

Answer

Place hot food directly into the freezer

Question 2

Which of the following methods can help cool cooked food quickly?

Accepted Answer

Using an ice bath, dividing into smaller portions, stirring frequently, or using a blast chiller

Answer

Leaving the pot covered on the counter

Answer

Placing the food in a warm room with good ventilation

Answer

Adding room-temperature water to the food

Question 3

A probe thermometer should be calibrated using which method?

Accepted Answer

The ice-point method: inserting the probe into an ice-water slurry and confirming it reads 0°C (32°F)

Answer

Comparing it to an oven thermometer

Answer

Leaving it in the sun for an hour

Answer

Calibration is not necessary for digital thermometers

Question 4

When reheating previously cooked food, what internal temperature must it reach?

Accepted Answer

74°C (165°F) within 2 hours

Answer

54°C (130°F)

Answer

60°C (140°F)

Answer

Any temperature that feels warm to touch

Question 5

Why is the temperature range of 20°C to 40°C considered the most dangerous part of the danger zone?

Accepted Answer

Bacteria multiply most rapidly in this range, potentially doubling every 15 to 20 minutes

Answer

Food tastes better at this temperature

Answer

Food changes colour in this range

Answer

Viruses are most active at this temperature

Question 6

What is the minimum internal cooking temperature for ground beef according to BC FOODSAFE?

Accepted Answer

71°C (160°F)

Answer

63°C (145°F)

Answer

68°C (155°F)

Answer

74°C (165°F)