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 temperature danger zone as defined by Ontario food safety regulations?
Answer: 4°C to 60°C (40°F to 140°F)
The temperature danger zone in Ontario is 4°C to 60°C (40°F to 140°F). Within this range, bacteria can double in number every 20 minutes under ideal conditions.
What is the minimum internal cooking temperature for whole poultry in Ontario?
Answer: 74°C (165°F)
Whole poultry must reach a minimum internal temperature of 74°C (165°F) to destroy Salmonella and other harmful bacteria. This applies to chicken, turkey, duck, and all other poultry.
At what temperature should cold food be held for service?
Answer: At or below 4°C (40°F)
Cold food must be held at 4°C (40°F) or below to keep it out of the temperature danger zone and slow bacterial growth to safe levels.
What is the minimum internal cooking temperature for fish?
Answer: 70°C (158°F)
Fish must reach a minimum internal temperature of 70°C (158°F) in Ontario. The fish should be opaque and flake easily with a fork when properly cooked.
How should you check the internal temperature of a hamburger patty?
Answer: Insert a probe thermometer into the thickest part of the patty
A probe thermometer inserted into the thickest part of the patty gives the most accurate internal temperature reading. Color alone is not a reliable indicator of doneness for ground beef.
What is the first stage of the two-stage cooling process for cooked food?
Answer: Cool from 60°C to 20°C within 2 hours
The first stage requires cooling food from 60°C to 20°C within 2 hours. This stage is critical because the food passes through the most dangerous temperature range where bacteria multiply fastest.