Food Safety Flashcards

According to Canadian food safety regulations, what is the temperature range known as the 'danger zone' where bacteria multiply most rapidly?

Answer: 4°C to 60°C

The danger zone in Canadian food safety is defined as 4°C to 60°C. Within this temperature range, bacteria can double in number every 15 to 20 minutes. Food must pass through this range as quickly as possible.

What is the maximum time potentially hazardous food can remain in the danger zone before it must be discarded?

Answer: 2 hours

According to Canadian food safety guidelines, potentially hazardous food that has been in the danger zone (4°C to 60°C) for a cumulative total of 2 hours should be served immediately or discarded. Some jurisdictions allow up to 4 hours under specific conditions.

When cooling cooked food, what is the two-stage cooling requirement under Canadian food safety standards?

Answer: From 60°C to 20°C within 2 hours, then 20°C to 4°C within 4 hours

Canadian food safety standards require a two-stage cooling process: food must cool from 60°C to 20°C within 2 hours, then from 20°C to 4°C within an additional 4 hours (6 hours total maximum). This limits time in the most dangerous temperature ranges.

What does HACCP stand for in the Canadian food service industry?

Answer: Hazard Analysis and Critical Control Points

HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that identifies, evaluates, and controls hazards throughout the food production process. It is recognized and recommended by Health Canada.

What is the correct order for washing dishes by hand in a commercial kitchen according to Canadian food safety standards?

Answer: Scrape/pre-rinse, wash in hot soapy water, rinse in clean hot water, sanitize, air dry

The correct five-step procedure is: (1) scrape and pre-rinse, (2) wash in hot soapy water (at least 44°C), (3) rinse in clean hot water, (4) sanitize using an approved chemical sanitizer or hot water (77°C for 30 seconds), and (5) air dry on a clean rack.

What is cross-contamination and how is it primarily prevented in a kitchen?

Answer: Transfer of harmful substances from one food to another; prevented by using separate cutting boards, utensils, and proper storage

Cross-contamination is the transfer of harmful bacteria or allergens from one food item, surface, or piece of equipment to another. It is prevented by using colour-coded cutting boards, separate utensils for raw and cooked foods, proper storage (raw below cooked), and thorough handwashing.