Level 2 Food Hygiene Certificate Temperature Control 2

Question 1

What is the '2-hour/4-hour rule' in relation to food temperature control?

Accepted Answer

Food left in the danger zone for up to 2 hours can be refrigerated; between 2-4 hours it must be used immediately; beyond 4 hours it must be thrown away

Answer

The 2-hour/4-hour rule provides guidance on food that has been in the temperature danger zone: under 2 hours — refrigerate and use later; between 2 and 4 hours — use immediately; over 4 hours — discard. Total time in the danger zone is cumulative.

Question 2

Why is it important to calibrate probe thermometers regularly?

Accepted Answer

To ensure they give accurate readings, as inaccurate thermometers could lead to unsafe food being served

Answer

Probe thermometers must be calibrated regularly (using ice water at 0°C and/or boiling water at 100°C) to ensure accuracy. An inaccurate thermometer could indicate food is safely cooked when it is not, potentially leading to foodborne illness.

Question 3

How should cooked food be cooled safely before refrigeration?

Accepted Answer

Cool food as quickly as possible to below 8°C within 90 minutes, using methods such as dividing into smaller portions, using blast chillers, or ice baths

Answer

Food should be cooled as quickly as possible to reduce the time spent in the danger zone. The FSA recommends cooling food to below 8°C within 90 minutes. Methods include using shallow containers, blast chillers, ice baths, or stirring regularly. Placing very hot food directly into a fridge can raise the fridge temperature and affect other stored food.

Question 4

At what temperature should frozen food be stored?

Accepted Answer

-18°C or below

Answer

Frozen food should be stored at -18°C or below. At this temperature, bacterial growth is effectively stopped (though bacteria are not killed). Most commercial freezers operate at -18°C to -22°C. This is a legal requirement under UK food hygiene regulations.

Question 5

What should you do if a food delivery arrives at a temperature of 12°C when it should be chilled?

Accepted Answer

Reject the delivery as it is outside the acceptable temperature range and may be unsafe

Answer

Chilled food deliveries should arrive at 5°C or below (8°C maximum). At 12°C, the food has been in the danger zone and bacterial growth may have occurred. The delivery should be rejected and the supplier notified. Accepting and refrigerating it does not reverse any bacterial growth that has already taken place.

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Certificate Temperature Control 2