Food Storage & Temperature Control Flashcards

What temperature must hot food be held at during service to be safe?

Answer: 60°C or above

Hot food that is being held for service must be maintained at 60°C or above at all times. Below this temperature, hot food enters the danger zone where bacteria can multiply. Food warmers, bain-maries, and hot holding equipment must be set and monitored to maintain this temperature.

What does 'FIFO' stand for in food storage practice?

Answer: First In, First Out — older stock is used or sold before newer stock

FIFO (First In, First Out) is the food storage practice of using or selling the oldest stock (the items that were received first) before the more recently received items. This prevents older stock from being overlooked and expiring at the back of the storage area.

Why is it dangerous to refreeze food that has already been thawed?

Answer: Bacteria that multiplied during thawing remain in the food, and refreezing does not kill them — refreezing also damages food texture

When food thaws, bacteria that were present before freezing begin to multiply. Refreezing does not kill these bacteria — it only stops their growth temporarily. When the food is thawed again, bacteria will continue from their higher count, increasing the risk of foodborne illness.

What is 'cold chain management' in food safety?

Answer: Ensuring that temperature-sensitive food is kept within the required temperature range continuously from production through transportation, storage, and display until sale

Cold chain management involves maintaining food within the required temperature range throughout the entire supply chain — from production and processing, through transportation and distribution, to storage at the food establishment, and throughout display and service. Any break in the cold chain can allow bacterial growth.

What is the purpose of a temperature log for refrigeration units?

Answer: To record and monitor refrigerator temperatures regularly to verify that food is being kept safe and to identify equipment failures early

Temperature logs provide a documented record that refrigeration units are maintaining the required temperatures. Regular monitoring allows staff to identify equipment malfunctions early (before food becomes unsafe), provides evidence of due diligence, and supports food safety management systems like HACCP.

A delivery of fresh fish arrives with an internal temperature of 12°C. What should the receiving staff do?

Answer: Reject the delivery as it has been in the temperature danger zone and may be unsafe — fresh fish should be delivered at 4°C or below

Fresh fish should be delivered at 4°C or below. A delivery temperature of 12°C indicates the fish has been in the temperature danger zone, allowing bacterial growth. Receiving staff should reject non-compliant deliveries to prevent potentially unsafe food from entering the food establishment.