HACCP Temperature Control & Food Safety

Question 1

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

Accepted Answer

40°F to 140°F (4°C to 60°C)

Answer

32°F to 70°F (0°C to 21°C)

Answer

50°F to 165°F (10°C to 74°C)

Answer

41°F to 165°F (5°C to 74°C)

Question 2

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

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

170°F (77°C)

Question 3

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

Accepted Answer

4 hours cumulative

Answer

2 hours cumulative

Answer

6 hours cumulative

Answer

8 hours cumulative

Question 4

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

Accepted Answer

41°F (5°C)

Answer

32°F (0°C)

Answer

45°F (7°C)

Answer

50°F (10°C)

Question 5

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

Accepted Answer

160°F (71°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Answer

165°F (74°C)

Question 6

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

Accepted Answer

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

Answer

Cool from 165°F to 70°F within 4 hours

Answer

Cool from 140°F to 41°F within 4 hours

Answer

Cool from 165°F to 41°F within 2 hours

Question 7

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

Accepted Answer

135°F (57°C)

Answer

120°F (49°C)

Answer

130°F (54°C)

Answer

140°F (60°C)