HACCP Temperature Control & Food Safety 3

Question 1

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

Accepted Answer

Thawing on the counter at room temperature

Answer

Thawing under cold running water at 70°F or below

Answer

Thawing in a microwave if food will be cooked immediately

Answer

Thawing in a refrigerator at 41°F or below

Question 2

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

Accepted Answer

165°F (74°C) within 2 hours

Answer

145°F (63°C) within 3 hours

Answer

155°F (68°C) within 3 hours

Answer

140°F (60°C) within 1 hour

Question 3

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

Accepted Answer

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

Answer

Food In, Food Out — tracks inventory movement through production

Answer

Freeze It, Fresh Out — guides proper freezer rotation to maintain quality

Answer

First Inspection, Final Output — describes quality assurance steps

Question 4

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

Accepted Answer

0°F (-18°C)

Answer

10°F (-12°C)

Answer

20°F (-7°C)

Answer

32°F (0°C)

Question 5

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

Accepted Answer

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

Answer

It provides inaccurate readings that cause food to be held at unsafe temperatures

Answer

It introduces chemical contamination from calibration solutions into food

Answer

It scratches food packaging and allows bacteria to enter sealed containers

Question 6

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

Accepted Answer

145°F (63°C)

Answer

140°F (60°C)

Answer

155°F (68°C)

Answer

165°F (74°C)

Question 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?

Accepted Answer

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

Answer

Continue serving and monitor every 15 minutes

Answer

Discard the soup immediately without testing

Answer

Add boiling water to the soup to bring the temperature back up to 135°F