HACCP Temperature Control & Food Safety 2

Question 1

What is the minimum internal cooking temperature required for whole cuts of pork?

Accepted Answer

145°F (63°C) with 3-minute rest

Answer

140°F (60°C)

Answer

155°F (68°C)

Answer

165°F (74°C)

Question 2

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

Accepted Answer

Cool from 70°F to 41°F within 4 hours

Answer

Cool from 70°F to 41°F within 2 hours

Answer

Cool from 70°F to 32°F within 4 hours

Answer

Cool from 70°F to 35°F within 6 hours

Question 3

Which thermometer type provides the fastest and most accurate reading for thin foods like hamburger patties?

Accepted Answer

Thermocouple thermometer

Answer

Bimetallic stemmed thermometer

Answer

Infrared thermometer

Answer

Glass mercury thermometer

Question 4

What temperature instantly destroys nearly all common foodborne pathogens including Salmonella?

Accepted Answer

165°F (74°C)

Answer

130°F (54°C)

Answer

145°F (63°C)

Answer

160°F (71°C)

Question 5

Which of the following is an approved rapid cooling method for large batches of hot food?

Accepted Answer

Using an ice-water bath with frequent stirring

Answer

Placing covered containers directly in the walk-in refrigerator

Answer

Leaving food uncovered at room temperature until warm

Answer

Placing food in a sealed bag in large frozen containers

Question 6

How often should food temperatures be monitored during hot-holding service to allow time for corrective action?

Accepted Answer

Every 2 hours

Answer

Every 15 minutes

Answer

Every 30 minutes

Answer

Every 4 hours

Question 7

What is the recommended maximum refrigerator temperature for storing potentially hazardous foods?

Accepted Answer

41°F (5°C)

Answer

35°F (2°C)

Answer

38°F (3°C)

Answer

45°F (7°C)