Food Storage and Temperature Control Flashcards

How should food deliveries be checked at a Singapore food establishment?

Answer: Check temperature of refrigerated/frozen items, inspect packaging for damage, verify use-by dates, check for signs of contamination, and reject substandard items

Delivery checks should include: temperature verification (chilled <5°C, frozen <-18°C), packaging integrity, use-by dates, odour, appearance, and pest contamination. Reject any substandard items.

What is the maximum temperature for frozen food storage?

Answer: -18°C or below

Frozen food must be stored at -18°C or below. At this temperature, bacterial activity virtually stops (though bacteria are not killed), preserving food quality and safety.

Why is it important to cool cooked food rapidly before refrigerating in Singapore?

Answer: Hot food raises the fridge temperature and takes too long to pass through the danger zone, allowing bacterial growth

Cooked food must be cooled from 60°C to 21°C within 2 hours, and to 5°C within the next 4 hours. Slow cooling lets food sit in the danger zone too long. Use ice baths or divide into smaller containers.

What is the '2-stage cooling method' for cooked food?

Answer: Cool food from 60°C to 21°C within 2 hours, then from 21°C to 5°C within the next 4 hours (total 6 hours)

The 2-stage cooling method minimises time in the danger zone: first cool to 21°C within 2 hours (using ice baths, shallow containers), then to 5°C within the next 4 hours in the refrigerator.

What must food handlers consider when reheating food in Singapore?

Answer: Food must be reheated to at least 74°C throughout within 2 hours, and should only be reheated once to maintain safety

Reheated food must reach 74°C throughout to kill any bacteria that may have grown during storage. Reheat quickly (within 2 hours) and only reheat once. Discard any food reheated twice.

What is 'temperature abuse' in food safety?

Answer: Allowing food to remain in the danger zone (5°C-60°C) for too long, enabling bacterial growth to dangerous levels

Temperature abuse occurs when potentially hazardous food is left in the danger zone. In Singapore's hot climate, food left at room temperature (30-35°C) is deep in the danger zone and bacteria multiply rapidly.