Temperature Control and Danger Zone Flashcards
6 cards from real Ontario Food Handler Certificate practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Temperature Control and Danger Zone flashcards as text
Which of the following is the correct minimum internal cooking temperature for pork chops?
Answer: 71°C (160°F)
Pork chops must be cooked to a minimum internal temperature of 71°C (160°F) in Ontario to destroy Trichinella and other harmful organisms.
How often should hot-held food temperatures be checked during service?
Answer: Every 2 hours at minimum
Hot-held food temperatures should be monitored at least every 2 hours to ensure they remain above 60°C (140°F). More frequent checks are recommended for high-risk foods.
Which method is NOT acceptable for thawing frozen food in Ontario?
Answer: On the counter at room temperature
Thawing food on the counter at room temperature allows the outer portions to enter the danger zone while the inside remains frozen, creating ideal conditions for bacterial growth.
A hot food buffet item has dropped to 55°C. What should be done?
Answer: Reheat it to 74°C (165°F) within 2 hours, or discard it
Food that drops below 60°C has entered the danger zone. It must be reheated to 74°C within 2 hours to destroy any bacteria that may have begun to multiply, or it must be discarded.
What is the proper temperature for a hot-holding unit?
Answer: At least 60°C (140°F)
Hot-holding equipment must maintain food at 60°C (140°F) or above to keep it out of the temperature danger zone. Hot-holding equipment is designed to hold temperature, not to reheat food.
When reheating previously cooked food for hot holding, what temperature must it reach?
Answer: 74°C (165°F)
Food being reheated must reach 74°C (165°F) within 2 hours to destroy any bacteria that may have grown during storage. This is higher than the initial cooking temperature for some foods.