HACCP Temperature Control & Food Safety 2 — Questions and Answers
Question 1: What is the minimum internal cooking temperature required for whole cuts of pork?
- 140°F (60°C)
- 145°F (63°C) with 3-minute rest (Correct answer)
- 155°F (68°C)
- 165°F (74°C)
Correct answer: 145°F (63°C) with 3-minute rest
Whole pork cuts must reach 145°F (63°C) followed by a 3-minute rest time, which is sufficient to destroy Trichinella and other pathogens.
Question 2: What does the second stage of the two-stage cooling method require?
- Cool from 70°F to 41°F within 2 hours
- Cool from 70°F to 32°F within 4 hours
- Cool from 70°F to 41°F within 4 hours (Correct answer)
- Cool from 70°F to 35°F within 6 hours
Correct answer: Cool from 70°F to 41°F within 4 hours
The second stage requires cooling from 70°F to 41°F within 4 hours, completing the full cooling process in no more than 6 hours total.
Question 3: Which thermometer type provides the fastest and most accurate reading for thin foods like hamburger patties?
- Bimetallic stemmed thermometer
- Thermocouple thermometer (Correct answer)
- Infrared thermometer
- Glass mercury thermometer
Correct answer: Thermocouple thermometer
Thermocouple thermometers have a tiny sensing area and respond almost instantly, making them ideal for measuring thin food items accurately.
Question 4: What temperature instantly destroys nearly all common foodborne pathogens including Salmonella?
- 130°F (54°C)
- 145°F (63°C)
- 160°F (71°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
165°F (74°C) is the temperature at which virtually all common foodborne pathogens, including Salmonella, Listeria, and E. coli, are destroyed instantly.
Question 5: Which of the following is an approved rapid cooling method for large batches of hot food?
- Placing covered containers directly in the walk-in refrigerator
- Using an ice-water bath with frequent stirring (Correct answer)
- Leaving food uncovered at room temperature until warm
- Placing food in a sealed bag in large frozen containers
Correct answer: Using an ice-water bath with frequent stirring
An ice-water bath with frequent stirring is approved because it rapidly transfers heat away from the food through both chilling and agitation.
Question 6: How often should food temperatures be monitored during hot-holding service to allow time for corrective action?
- Every 15 minutes
- Every 30 minutes
- Every 2 hours (Correct answer)
- Every 4 hours
Correct answer: Every 2 hours
Monitoring every 2 hours allows operators to identify temperature drops and take corrective action before the cumulative 4-hour limit in the danger zone is reached.
Question 7: What is the recommended maximum refrigerator temperature for storing potentially hazardous foods?
- 35°F (2°C)
- 38°F (3°C)
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
Correct answer: 41°F (5°C)
The FDA Food Code requires refrigerators holding potentially hazardous food to maintain 41°F (5°C) or below to inhibit bacterial multiplication.
HACCP Temperature Control & Food Safety 2
What is the minimum internal cooking temperature required for whole cuts of pork?