FOODSAFE Temperature Control and Danger Zone 3 — Questions and Answers
Question 1: What is the safe minimum internal cooking temperature for whole cuts of beef and pork?
- 54°C (130°F)
- 63°C (145°F) followed by a 3-minute rest (Correct answer)
- 71°C (160°F)
- 82°C (180°F)
Correct answer: 63°C (145°F) followed by a 3-minute rest
Whole cuts of beef, pork, veal, and lamb should reach a minimum internal temperature of 63°C (145°F) with a 3-minute rest time. The rest period allows heat to continue killing bacteria throughout the meat.
Question 2: A buffet has been serving hot-held food for several hours. A food handler checks the temperature and finds the food is at 52°C. What should they do?
- Continue serving — it is close enough to 60°C
- Discard the food if it has been below 60°C for more than 2 hours; if under 2 hours, reheat to 74°C immediately (Correct answer)
- Add fresh hot food on top to raise the temperature
- Turn up the chafing dish and wait for it to reach 60°C
Correct answer: Discard the food if it has been below 60°C for more than 2 hours; if under 2 hours, reheat to 74°C immediately
If the food has been below 60°C for less than 2 hours, it can be reheated to 74°C and returned to service. If the duration is unknown or more than 2 hours, the food must be discarded. Adding fresh food on top is never acceptable.
Question 3: Why should you never thaw frozen food at room temperature?
- It takes too long
- The outer portions enter the danger zone while the centre remains frozen, allowing bacterial growth on thawed surfaces (Correct answer)
- Room temperature changes the flavour
- Frozen food should never be thawed at all
Correct answer: The outer portions enter the danger zone while the centre remains frozen, allowing bacterial growth on thawed surfaces
At room temperature, the outer layers of food thaw first and enter the danger zone (4°C–60°C) while the centre is still frozen. Bacteria multiply rapidly on the thawed surfaces long before the centre is defrosted.
Question 4: Which of the following is an approved method for thawing frozen food?
- On the kitchen counter overnight
- In a warm water bath
- Under cold running water at 21°C or below, in the refrigerator, in the microwave (if cooking immediately), or as part of the cooking process (Correct answer)
- In direct sunlight
Correct answer: Under cold running water at 21°C or below, in the refrigerator, in the microwave (if cooking immediately), or as part of the cooking process
Approved thawing methods include: under cold running water (21°C or below), in the refrigerator (slowest but safest), in the microwave (only if food will be cooked immediately after), or as part of the cooking process.
Question 5: At what temperature should a freezer be maintained?
- 0°C (32°F)
- -10°C (14°F)
- -18°C (0°F) or below (Correct answer)
- -5°C (23°F)
Correct answer: -18°C (0°F) or below
Freezers should be maintained at -18°C (0°F) or below. While freezing does not kill all bacteria, it stops bacterial growth. Maintaining this temperature ensures food quality and safety during frozen storage.
Question 6: What is the purpose of a thermometer in a walk-in cooler?
- Decoration
- To continuously monitor the temperature and ensure it stays at 4°C (40°F) or below (Correct answer)
- To measure humidity levels
- To check the temperature of incoming deliveries only
Correct answer: To continuously monitor the temperature and ensure it stays at 4°C (40°F) or below
A thermometer in the walk-in cooler provides continuous temperature monitoring to ensure it maintains 4°C (40°F) or below. Regular checks help identify malfunctions before food safety is compromised.
FOODSAFE Temperature Control and Danger Zone 3
What is the safe minimum internal cooking temperature for whole cuts of beef and pork?