Ontario Food Handler Certificate Temperature Control and Danger Zone 6 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for stuffed poultry?
- 68°C (155°F)
- 71°C (160°F)
- 74°C (165°F) — the stuffing must also reach this temperature (Correct answer)
- 82°C (180°F)
Correct answer: 74°C (165°F) — the stuffing must also reach this temperature
Both the poultry and the stuffing must reach 74°C (165°F). The stuffing, being inside the cavity, is the last part to reach temperature. It is safer to cook stuffing separately.
Question 2: An infrared thermometer reads the surface temperature of a grilled chicken breast as 80°C. Is this sufficient to confirm the chicken is safe to eat?
- Yes, 80°C exceeds the required temperature
- No, infrared thermometers only read surface temperature, not internal temperature (Correct answer)
- Yes, if the reading is taken from the thickest part
- No, because the chicken needs to reach 100°C
Correct answer: No, infrared thermometers only read surface temperature, not internal temperature
Infrared thermometers measure surface temperature only and cannot determine internal temperature. A probe thermometer must be used to verify the internal temperature of 74°C in the thickest part.
Question 3: What precaution should be taken when using ice to cool food rapidly?
- The ice must be made from potable water and the food container must prevent ice water from contaminating the food (Correct answer)
- Any type of ice can be used
- Ice should be added directly to the food
- Ice cooling is not an approved method
Correct answer: The ice must be made from potable water and the food container must prevent ice water from contaminating the food
Ice used for cooling must be made from potable (safe drinking) water, and the food container should be set into the ice bath rather than adding ice directly to food, unless the ice is an ingredient.
Question 4: How should a bimetallic stemmed thermometer be read?
- Read the temperature at the tip of the stem
- Wait for the dial to stop moving and read the temperature indicated by the pointer, with the sensing area fully immersed (Correct answer)
- Read it immediately after insertion
- Hold it at an angle for the most accurate reading
Correct answer: Wait for the dial to stop moving and read the temperature indicated by the pointer, with the sensing area fully immersed
A bimetallic stemmed thermometer requires the sensing area (usually the bottom 5-7 cm of the stem) to be fully immersed in the food. Wait until the dial stabilizes before reading.
Question 5: At what rate can bacteria double in the danger zone under optimal conditions?
- Every 5 minutes
- Every 10-20 minutes (Correct answer)
- Every hour
- Every 4 hours
Correct answer: Every 10-20 minutes
Under optimal conditions in the danger zone (4°C–60°C), bacteria can double in number every 10 to 20 minutes. This means one bacterium could become millions within a few hours.
Question 6: A food handler discovers that the hot-holding unit was unplugged for an unknown period and the food temperature is 45°C. What should they do?
- Reheat the food to 74°C and serve it
- Discard the food since the time in the danger zone is unknown (Correct answer)
- Serve the food immediately
- Refrigerate it and use it tomorrow
Correct answer: Discard the food since the time in the danger zone is unknown
Since the time the food spent in the danger zone is unknown, it cannot be determined whether the cumulative 4-hour limit was exceeded. When in doubt, discard the food to ensure customer safety.
Ontario Food Handler Certificate Temperature Control and Danger Zone 6
What is the minimum internal cooking temperature for stuffed poultry?