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 correct receiving temperature for fresh meat deliveries?
Answer: 4°C (40°F) or below
Fresh meat must be received at 4°C (40°F) or below to ensure it has been properly maintained within the cold chain. Meat arriving above this temperature should be rejected.
Frozen food should be received at what temperature?
Answer: -18°C (0°F) or below
Frozen foods should be received at -18°C (0°F) or below. Signs of thawing and refreezing (such as large ice crystals or fluid stains on packaging) are grounds for rejection.
Why is it important to limit the number of times a refrigerator or freezer door is opened?
Answer: Each opening raises the internal temperature, potentially putting food into the danger zone
Every time the door opens, warm air enters and the unit's internal temperature rises. Frequent or prolonged openings can raise the temperature above 4°C, putting stored food at risk.
What does FIFO stand for in food temperature management and storage?
Answer: First In, First Out
FIFO (First In, First Out) means using older inventory before newer stock. This ensures food is used before it expires or deteriorates, reducing waste and the risk of serving spoiled food.
When transporting hot food, it must be maintained at:
Answer: At or above 60°C (140°F)
Hot food during transport must be maintained at 60°C (140°F) or above to keep it out of the temperature danger zone. Insulated carriers or heated transport units should be used.
Which of the following is the safest method for thawing a frozen turkey?
Answer: In the refrigerator over several days
Thawing in the refrigerator is the safest method because the food stays at or below 4°C throughout the process. A large turkey may take several days to thaw safely in the refrigerator.