Ontario Food Handler Certificate Temperature Control and Danger Zone 5

Question 1

What is the correct receiving temperature for fresh meat deliveries?

Accepted Answer

4°C (40°F) or below

Answer

10°C (50°F) or below

Answer

7°C (45°F) or below

Answer

0°C (32°F) or below

Question 2

Frozen food should be received at what temperature?

Accepted Answer

-18°C (0°F) or below

Answer

0°C (32°F) or below

Answer

-5°C (23°F) or below

Answer

-12°C (10°F) or below

Question 3

Why is it important to limit the number of times a refrigerator or freezer door is opened?

Accepted Answer

Each opening raises the internal temperature, potentially putting food into the danger zone

Answer

It saves electricity only

Answer

It prevents condensation on food

Answer

It is only important for walk-in units

Question 4

What does FIFO stand for in food temperature management and storage?

Accepted Answer

First In, First Out

Answer

Frozen Items, Fresh Orders

Answer

Food Inspection and Freshness Operation

Answer

Fast Internal, Final Output

Question 5

When transporting hot food, it must be maintained at:

Accepted Answer

At or above 60°C (140°F)

Answer

Any temperature above room temperature

Answer

At or above 74°C (165°F)

Answer

At or above 50°C (122°F)

Question 6

Which of the following is the safest method for thawing a frozen turkey?

Accepted Answer

In the refrigerator over several days

Answer

On the kitchen counter overnight

Answer

In a sink of warm water

Answer

In direct sunlight to speed the process