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

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?

Accepted Answer

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

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

74°C (165°F) within 2 hours

Answer

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?

Accepted Answer

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

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Temperature Control and Danger Zone 2