HACCP Temperature Control & Food Safety 1

Question 1

What is the temperature danger zone for food safety according to FDA guidelines?

Accepted Answer

40°F to 140°F (4°C to 60°C)

Answer

The FDA defines the temperature danger zone as 40°F to 140°F (4°C to 60°C), where bacteria multiply most rapidly.

Question 2

What is the minimum safe internal cooking temperature for whole poultry according to USDA guidelines?

Accepted Answer

165°F (74°C)

Answer

The USDA requires whole poultry to reach 165°F (74°C) internally to destroy Salmonella and other pathogens.

Question 3

How long can potentially hazardous food remain in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours cumulative

Answer

Food must be discarded if it has spent a cumulative total of 4 or more hours in the temperature danger zone (40°F–140°F).

Question 4

What is the maximum acceptable temperature for receiving cold potentially hazardous foods?

Accepted Answer

41°F (5°C)

Answer

Cold potentially hazardous foods must be received at 41°F (5°C) or below to confirm proper refrigeration during transport.

Question 5

What is the minimum internal cooking temperature for ground beef patties?

Accepted Answer

160°F (71°C)

Answer

Ground beef must reach 160°F (71°C) because grinding distributes surface pathogens like E. coli O157:H7 throughout the meat.

HACCP - Hazard Analysis Critical Control Points Practice Test