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

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?

Accepted Answer

Cool from 70°F to 41°F within 4 hours

Answer

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?

Accepted Answer

Thermocouple thermometer

Answer

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?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

Using an ice-water bath with frequent stirring

Answer

An ice-water bath with frequent stirring is approved because it rapidly transfers heat away from the food through both chilling and agitation.

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP Temperature Control & Food Safety 2