Temperature Control & Food Safety Flashcards

What is the temperature danger zone for food safety according to FDA guidelines?

Answer: 40°F to 140°F (4°C to 60°C)

The FDA defines the temperature danger zone as 40°F to 140°F (4°C to 60°C), where bacteria multiply most rapidly.

What is the minimum safe internal cooking temperature for whole poultry according to USDA guidelines?

Answer: 165°F (74°C)

The USDA requires whole poultry to reach 165°F (74°C) internally to destroy Salmonella and other pathogens.

How long can potentially hazardous food remain in the temperature danger zone before it must be discarded?

Answer: 4 hours cumulative

Food must be discarded if it has spent a cumulative total of 4 or more hours in the temperature danger zone (40°F–140°F).

What is the maximum acceptable temperature for receiving cold potentially hazardous foods?

Answer: 41°F (5°C)

Cold potentially hazardous foods must be received at 41°F (5°C) or below to confirm proper refrigeration during transport.

What is the minimum internal cooking temperature for ground beef patties?

Answer: 160°F (71°C)

Ground beef must reach 160°F (71°C) because grinding distributes surface pathogens like E. coli O157:H7 throughout the meat.

What does the first stage of the two-stage cooling method require?

Answer: Cool from 135°F to 70°F within 2 hours

The first stage requires cooling food from 135°F to 70°F within 2 hours to pass quickly through the most dangerous temperature range.

What minimum temperature must hot foods be maintained at during food service to prevent bacterial growth?

Answer: 135°F (57°C)

The FDA Food Code requires hot foods to be held at 135°F (57°C) or above during service to keep them above the temperature danger zone.