FOODSAFE Temperature Control and Danger Zone 4

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?

Accepted Answer

Reject the delivery because refrigerated poultry should arrive at 4°C (40°F) or below

Answer

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?

Accepted Answer

-18°C (0°F) or below, with no signs of thawing or refreezing

Answer

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?

Accepted Answer

Under optimal conditions in the danger zone, one bacterium can multiply to over 1 million in about 5 hours

Answer

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?

Accepted Answer

The thickest part is the last area to reach the safe internal temperature, so it represents the coldest point

Answer

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?

Accepted 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

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Temperature Control and Danger Zone 4