Food Storage and Temperature Control Flashcards

At what temperature should refrigerators be maintained in a Singapore food establishment?

Answer: At or below 5°C

Refrigerators must be maintained at or below 5°C to keep food out of the danger zone and slow bacterial growth. Regular temperature monitoring and recording are required.

What is the correct way to store raw meat in a refrigerator?

Answer: On the lowest shelf, below all ready-to-eat foods, in sealed containers to prevent drips contaminating other food

Raw meat must be stored on the lowest shelf to prevent juices from dripping onto other foods. It should be in sealed, leak-proof containers. The order from top to bottom: ready-to-eat, cooked, raw.

What is the minimum internal temperature to which chicken must be cooked in Singapore?

Answer: 74°C

Poultry must be cooked to a minimum internal temperature of 74°C to kill harmful bacteria like Salmonella and Campylobacter. Use a food thermometer to verify.

What is the FIFO principle in food storage?

Answer: First In, First Out — use older stock before newer stock to ensure food is used within its shelf life

FIFO ensures that older stock is used before newer deliveries, preventing food from sitting too long, expiring, or deteriorating. Date labelling is essential for effective FIFO management.

How should hot food be held for service in a Singapore food establishment?

Answer: At 60°C or above to keep it out of the danger zone, using proper hot holding equipment like bain-maries or chafing dishes

Hot food must be held at 60°C or above to prevent bacterial growth. Use proper holding equipment, stir regularly for even temperature distribution, and monitor with a thermometer.

What is the correct procedure for thawing frozen food safely?

Answer: Thaw in the refrigerator, under cold running water, or in the microwave (if cooking immediately); never thaw at room temperature

Safe thawing methods: in the refrigerator (slowest but safest), under cold running water (faster, food must be sealed), or in the microwave (cook immediately after). Room temperature thawing allows bacterial growth.