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 at room temperature allows outer layers to enter the danger zone while the interior remains frozen, promoting bacterial growth.

Question 2

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

Accepted Answer

165°F (74°C) within 2 hours

Answer

Reheated foods must reach 165°F (74°C) within 2 hours to destroy pathogens that may have grown during cooling and storage.

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

FIFO (First In, First Out) ensures older items are used before newer ones, preventing food from being stored past its safe temperature-time limits or expiration.

Question 4

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

Accepted Answer

0°F (-18°C)

Answer

Frozen foods must be stored at 0°F (-18°C) or below, which stops microbial activity completely and maintains food quality.

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

Using a thermometer on raw meat and then inserting it into cooked food without sanitizing transfers pathogens even if the cooked food was properly heated.

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP - Hazard Analysis Critical Control Points Practice Test

HACCP Temperature Control & Food Safety 3