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

The danger zone is between 5°C and 63°C. Within this range, bacteria can multiply rapidly, with the fastest growth occurring between 20°C and 50°C. Food should spend as little time as possible in this temperature range to prevent bacterial growth to unsafe levels.

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

UK food safety regulations require that chilled food is stored at 8°C or below as a legal maximum, but the FSA strongly recommends operating fridges between 1°C and 4°C, with 5°C as the practical maximum. Most food businesses aim for below 5°C to maintain a safety margin.

Question 3

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

Accepted Answer

82°C

Answer

In Scotland, food must be reheated to a core temperature of at least 82°C under the Food Hygiene (Scotland) Regulations 2006. This is higher than the requirement in England and Wales, where food must be reheated to at least 70°C for 2 minutes (or equivalent).

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

In England, food should be cooked to a core temperature of at least 70°C for 2 minutes, or an equivalent time/temperature combination (e.g., 75°C for 30 seconds, 80°C for 6 seconds). This ensures that most harmful bacteria are destroyed.

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

In England and Wales, hot food must be held at 63°C or above during service. This temperature is above the danger zone and prevents the growth of harmful bacteria. If food drops below 63°C, it should be used within 2 hours or discarded.

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Certificate Temperature Control