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Temperature Control & Food Safety Flashcards

7 cards from real HACCP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Temperature Control & Food Safety flashcards as text

  1. Which of the following is NOT an approved method for thawing frozen food?

    Answer: Thawing on the counter at room temperature

    Thawing at room temperature allows outer layers to enter the danger zone while the interior remains frozen, promoting bacterial growth.

  2. What temperature must leftover cooked foods reach when reheated for hot-holding?

    Answer: 165°F (74°C) within 2 hours

    Reheated foods must reach 165°F (74°C) within 2 hours to destroy pathogens that may have grown during cooling and storage.

  3. What does FIFO stand for and why is it important in temperature-based food safety?

    Answer: First In, First Out — ensures oldest food is used first to prevent exceeding safe time-temperature limits

    FIFO (First In, First Out) ensures older items are used before newer ones, preventing food from being stored past its safe temperature-time limits or expiration.

  4. At what maximum temperature must frozen foods be stored to prevent microbial growth?

    Answer: 0°F (-18°C)

    Frozen foods must be stored at 0°F (-18°C) or below, which stops microbial activity completely and maintains food quality.

  5. How can an unsanitized thermometer contribute to cross-contamination in a food operation?

    Answer: It transfers pathogens from raw food to cooked food when used without sanitizing between checks

    Using a thermometer on raw meat and then inserting it into cooked food without sanitizing transfers pathogens even if the cooked food was properly heated.

  6. What minimum internal temperature must fish and seafood reach during cooking?

    Answer: 145°F (63°C)

    Fish and seafood must reach 145°F (63°C) internally to destroy parasites and pathogens such as Vibrio and Listeria monocytogenes.

  7. A food worker finds that chicken soup in a steam table has dropped to 120°F after 1.5 hours of service. What is the correct corrective action?

    Answer: Reheat the soup rapidly to 165°F, then maintain at 135°F or above

    When hot-held food drops below 135°F and has been in the danger zone for less than 4 hours, it must be rapidly reheated to 165°F before being returned to service.