FOODSAFE Temperature Control and Danger Zone 3

Question 1

What is the safe minimum internal cooking temperature for whole cuts of beef and pork?

Accepted Answer

63°C (145°F) followed by a 3-minute rest

Answer

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?

Accepted 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

Answer

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?

Accepted Answer

The outer portions enter the danger zone while the centre remains frozen, allowing bacterial growth on thawed surfaces

Answer

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?

Accepted 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

Answer

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?

Accepted Answer

-18°C (0°F) or below

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Temperature Control and Danger Zone 3