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 an acceptable method to rapidly cool hot food?
Answer: Dividing food into shallow pans and using an ice bath
Dividing food into shallow pans increases surface area, and an ice bath provides rapid external cooling. Placing large hot containers directly in the refrigerator raises the temperature of other foods and cools too slowly.
A food thermometer should be calibrated:
Answer: At the start of each shift and whenever accuracy is in question
Thermometers should be calibrated at the start of each shift and whenever there is reason to doubt their accuracy (such as after being dropped). Regular calibration ensures accurate temperature readings.
What is the ice-point method for calibrating a food thermometer?
Answer: Submerging the sensing area in an ice-water slurry and verifying it reads 0°C (32°F)
The ice-point method involves filling a container with ice and adding water to create a slurry, then inserting the thermometer probe. It should read 0°C (32°F). Adjustments can be made if the reading is off.
Why is it dangerous to cool a large stockpot of soup by placing it directly into the refrigerator?
Answer: The center stays in the danger zone too long and may raise the temperature of other refrigerated items
A large volume of hot food cools too slowly in a refrigerator — the center remains in the danger zone for hours, allowing bacterial growth. The added heat also raises the temperature of surrounding foods.
What is the maximum time food can remain in the temperature danger zone before it must be discarded?
Answer: 4 hours cumulative
Food that has been in the temperature danger zone (4°C–60°C) for a cumulative total of 4 hours must be discarded. This includes all time during preparation, cooking, holding, and serving.
Eggs should be stored at what temperature in a food premises?
Answer: At or below 4°C (40°F)
In Ontario food premises, eggs must be stored at 4°C (40°F) or below to prevent Salmonella growth. Unlike some countries, Canada requires refrigerated egg storage in commercial settings.