Level 2 Food Hygiene Certificate Temperature Control

Question 1

What is the 'danger zone' temperature range in which bacteria multiply most rapidly?

Accepted Answer

5°C to 63°C

Answer

0°C to 5°C

Answer

8°C to 60°C

Answer

20°C to 50°C

Question 2

What is the maximum temperature at which a fridge should operate in a UK food business?

Accepted Answer

5°C (with a recommendation to set at 1-4°C)

Answer

0°C

Answer

8°C

Answer

10°C

Question 3

To what core temperature must food be reheated in Scotland under the Food Hygiene (Scotland) Regulations?

Accepted Answer

82°C

Answer

63°C

Answer

72°C

Answer

100°C

Question 4

What is the minimum core temperature to which food should be cooked to ensure food safety in England?

Accepted Answer

70°C for at least 2 minutes or equivalent

Answer

63°C

Answer

75°C

Answer

100°C

Question 5

At what temperature should hot food be held for service (hot holding) as a minimum in England and Wales?

Accepted Answer

63°C

Answer

55°C

Answer

70°C

Answer

75°C

Question 6

How should you check the core temperature of a cooked chicken to ensure it is safely cooked?

Accepted Answer

Insert a calibrated probe thermometer into the thickest part of the meat, avoiding bone

Answer

Touch the outside of the chicken to see if it feels hot

Answer

Cut the chicken open and look at the colour of the meat

Answer

Check the oven temperature dial shows the correct setting