FOODSAFE Temperature Control and Danger Zone 4 — Questions and Answers
Question 1: A delivery of fresh chicken arrives at a food establishment. The internal temperature of the chicken reads 8°C. What should the manager do?
- Accept the delivery and refrigerate immediately
- Reject the delivery because refrigerated poultry should arrive at 4°C (40°F) or below (Correct answer)
- Accept the delivery and cook it immediately
- Accept it if it smells fresh
Correct answer: Reject the delivery because refrigerated poultry should arrive at 4°C (40°F) or below
Fresh poultry must be received at 4°C (40°F) or below. A temperature of 8°C indicates the cold chain has been broken during transport, and bacteria may have begun multiplying. The delivery should be rejected.
Question 2: What is the correct temperature for receiving frozen food deliveries?
- 0°C (32°F) or below
- -12°C (10°F) or below
- -18°C (0°F) or below, with no signs of thawing or refreezing (Correct answer)
- Any temperature below room temperature
Correct answer: -18°C (0°F) or below, with no signs of thawing or refreezing
Frozen food must arrive at -18°C (0°F) or below. Signs of thawing and refreezing (such as ice crystals, water stains on packaging, or misshapen packaging) indicate temperature abuse during transport and are grounds for rejection.
Question 3: How does the temperature danger zone relate to the time it takes for bacteria to reach dangerous levels?
- Bacteria stop growing in the danger zone
- Under optimal conditions in the danger zone, one bacterium can multiply to over 1 million in about 5 hours (Correct answer)
- Bacteria only grow at the upper end of the danger zone
- Temperature has no effect on bacterial growth rate
Correct answer: Under optimal conditions in the danger zone, one bacterium can multiply to over 1 million in about 5 hours
In the danger zone (4°C–60°C), bacteria can double every 15–20 minutes under optimal conditions. Starting from a single cell, this exponential growth can produce over 1 million bacteria in approximately 5 hours.
Question 4: Why is it important to check food temperatures at the thickest part of the product?
- The thickest part cooks first
- The thickest part is the last area to reach the safe internal temperature, so it represents the coldest point (Correct answer)
- The thickest part has the best flavour
- Temperature is uniform throughout all food
Correct answer: The thickest part is the last area to reach the safe internal temperature, so it represents the coldest point
The thickest part of the food is the thermal centre — the last area to reach safe temperatures. If this point has reached the required temperature, the entire product has been safely heated throughout.
Question 5: What should be done if a hot-holding unit is not maintaining food at 60°C (140°F) or above?
- Continue using it and check temperatures less frequently
- Remove food, have the unit repaired or replaced, and either discard the food or reheat to 74°C if it has been below 60°C for less than 2 hours (Correct answer)
- Add more water to the steam table
- Simply stir the food more frequently
Correct answer: Remove food, have the unit repaired or replaced, and either discard the food or reheat to 74°C if it has been below 60°C for less than 2 hours
A malfunctioning hot-holding unit must be taken out of service. Food that has been below 60°C for less than 2 hours can be reheated to 74°C. If the time is unknown or exceeds 2 hours, the food must be discarded.
Question 6: What is the minimum internal temperature for cooking eggs that will be served immediately?
- 54°C (130°F)
- 63°C (145°F)
- 68°C (155°F) (Correct answer)
- 74°C (165°F)
Correct answer: 68°C (155°F)
Eggs for immediate service should reach at least 68°C (155°F). For high-risk populations (hospitals, care homes), eggs should be cooked to 74°C (165°F). Runny yolks at lower temperatures carry Salmonella risk.
FOODSAFE Temperature Control and Danger Zone 4
A delivery of fresh chicken arrives at a food establishment.
The internal temperature of the chicken reads 8°C.
What should the manager do?