FOODSAFE Temperature Control and Danger Zone 1 — Questions and Answers
Question 1: What is the temperature danger zone as defined by BC FOODSAFE?
- 0°C to 30°C (32°F to 86°F)
- 4°C to 60°C (40°F to 140°F) (Correct answer)
- 10°C to 50°C (50°F to 122°F)
- -18°C to 4°C (0°F to 40°F)
Correct answer: 4°C to 60°C (40°F to 140°F)
The temperature danger zone in BC FOODSAFE is 4°C to 60°C (40°F to 140°F). Within this range, bacteria can multiply rapidly, doubling in number every 15 to 20 minutes under ideal conditions.
Question 2: What internal temperature must whole poultry reach to be considered safely cooked?
- 63°C (145°F)
- 68°C (155°F)
- 74°C (165°F) with immediate service, or 82°C (180°F) for whole birds (Correct answer)
- 54°C (130°F)
Correct answer: 74°C (165°F) with immediate service, or 82°C (180°F) for whole birds
Whole poultry must reach an internal temperature of 82°C (180°F) to ensure all parts, including the thickest areas near bones, reach safe temperatures. Poultry pieces and ground poultry require 74°C (165°F).
Question 3: How should the internal temperature of food be checked?
- By touching the food with your hand
- By inserting a calibrated probe thermometer into the thickest part of the food (Correct answer)
- By looking at the colour of the food
- By timing how long it has been cooking
Correct answer: By inserting a calibrated probe thermometer into the thickest part of the food
A calibrated probe thermometer inserted into the thickest part of the food provides the most accurate internal temperature reading. Visual cues like colour are unreliable indicators of safe cooking temperatures.
Question 4: What is the correct hot-holding temperature for potentially hazardous foods?
- Above 40°C (104°F)
- Above 50°C (122°F)
- Above 60°C (140°F) (Correct answer)
- Above 74°C (165°F)
Correct answer: Above 60°C (140°F)
Hot-held foods must be maintained at 60°C (140°F) or above to keep them out of the temperature danger zone. This temperature prevents bacterial growth but does not continue cooking the food.
Question 5: What is the proper cold-holding temperature for potentially hazardous foods?
- Below 10°C (50°F)
- Below 4°C (40°F) (Correct answer)
- Below 0°C (32°F)
- Below -10°C (14°F)
Correct answer: Below 4°C (40°F)
Cold-held foods must be maintained at 4°C (40°F) or below. This temperature slows bacterial growth to safe levels for most pathogens, though some like Listeria can still grow slowly at refrigeration temperatures.
Question 6: How often should food temperatures be checked during hot or cold holding?
- Once a day is sufficient
- At least every 2 hours (Correct answer)
- Only at the start and end of the day
- Only when a health inspector visits
Correct answer: At least every 2 hours
Temperatures should be checked at least every 2 hours during hot or cold holding. This frequency ensures that any temperature deviation is caught before food has been in the danger zone long enough to become unsafe.
FOODSAFE Temperature Control and Danger Zone 1
What is the temperature danger zone as defined by BC FOODSAFE?