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

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?

Accepted Answer

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

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

Above 60°C (140°F)

Answer

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?

Accepted Answer

Below 4°C (40°F)

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Temperature Control and Danger Zone