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
What is the minimum internal temperature for cooking eggs that will be served immediately?
Answer: 63°C (145°F)
Eggs served immediately (such as fried or poached eggs to order) must reach at least 63°C (145°F). Eggs prepared for a buffet or held for later service require higher temperatures.
Where should a thermometer probe be inserted to get the most accurate reading?
Answer: In the thickest part of the food, away from bone, fat, or gristle
The thickest part of the food is the last to reach the safe internal temperature. The probe must avoid bones (which conduct heat and give falsely high readings), fat, and gristle.
Which type of thermometer is recommended for measuring the internal temperature of thin foods like hamburger patties?
Answer: A thermocouple or thin-probe digital thermometer
Thermocouple or thin-probe digital thermometers are ideal for thin foods because they give accurate readings in the center of the food. Infrared thermometers only measure surface temperature.
How quickly should food be reheated to 74°C (165°F) when being prepared for hot holding?
Answer: Within 2 hours
Food must be reheated to 74°C (165°F) within 2 hours. If food cannot reach this temperature within 2 hours, it must be discarded as it has spent too long in the danger zone.
What happens to bacteria at temperatures above 60°C (140°F)?
Answer: They stop growing and most begin to die
Above 60°C, most bacteria stop multiplying and begin to die. Higher temperatures kill bacteria more quickly, which is why cooking temperatures are set well above 60°C.
A walk-in refrigerator is found to be operating at 7°C during a routine check. What should be done?
Answer: Adjust the temperature, check food for safety, and monitor closely
A refrigerator at 7°C is above the safe threshold of 4°C. The temperature must be corrected immediately. Foods must be evaluated based on how long they may have been above 4°C and discarded if safety is compromised.