FOODSAFE Temperature Control and Danger Zone

Question 1

What is the temperature danger zone as defined by BC FOODSAFE?

Accepted Answer

4°C to 60°C (40°F to 140°F)

Answer

0°C to 30°C (32°F to 86°F)

Answer

10°C to 50°C (50°F to 122°F)

Answer

-18°C to 4°C (0°F to 40°F)

Question 2

What internal temperature must whole poultry reach to be considered safely cooked?

Accepted Answer

74°C (165°F) with immediate service, or 82°C (180°F) for whole birds

Answer

63°C (145°F)

Answer

68°C (155°F)

Answer

54°C (130°F)

Question 3

How should the internal temperature of food be checked?

Accepted Answer

By inserting a calibrated probe thermometer into the thickest part of the food

Answer

By touching the food with your hand

Answer

By looking at the colour of the food

Answer

By timing how long it has been cooking

Question 4

What is the correct hot-holding temperature for potentially hazardous foods?

Accepted Answer

Above 60°C (140°F)

Answer

Above 40°C (104°F)

Answer

Above 50°C (122°F)

Answer

Above 74°C (165°F)

Question 5

What is the proper cold-holding temperature for potentially hazardous foods?

Accepted Answer

Below 4°C (40°F)

Answer

Below 10°C (50°F)

Answer

Below 0°C (32°F)

Answer

Below -10°C (14°F)

Question 6

How often should food temperatures be checked during hot or cold holding?

Accepted Answer

At least every 2 hours

Answer

Once a day is sufficient

Answer

Only at the start and end of the day

Answer

Only when a health inspector visits