Food Storage & Temperature Control Flashcards

What is the 'temperature danger zone' for food safety?

Answer: Between 5°C and 60°C, where bacteria multiply rapidly

The temperature danger zone is between 5°C and 60°C. Within this range, bacteria can multiply to dangerous levels rapidly. Food should be kept either below 5°C (refrigeration) or above 60°C (hot holding) to prevent bacterial growth.

What is the correct temperature for a refrigerator used for food storage in a food establishment?

Answer: 4°C or below

Refrigerators used for food storage in food establishments should maintain a temperature of 4°C or below (some guidelines cite 5°C as the maximum). This keeps food out of the temperature danger zone and slows bacterial multiplication without freezing.

At what minimum internal temperature must poultry be cooked to be considered safe for consumption?

Answer: 74°C (165°F)

Poultry (chicken, turkey, duck) must be cooked to an internal temperature of at least 74°C (165°F) to kill Salmonella, Campylobacter, and other pathogens that commonly contaminate poultry. A food thermometer should be used to verify the core temperature.

What is the 'two-hour rule' in food safety?

Answer: Cooked or perishable food that has been in the temperature danger zone for more than 2 hours should be discarded

The two-hour rule states that perishable food that has been in the temperature danger zone (5°C–60°C) for a cumulative total of more than 2 hours should be discarded. If the time is between 2 and 4 hours, the food should be used immediately; beyond 4 hours, discard.

How should raw meat be stored in a refrigerator relative to ready-to-eat foods?

Answer: Raw meat should be stored on the lowest shelves, below and separate from ready-to-eat foods, to prevent drip contamination

Raw meat must always be stored on the lowest shelves in the refrigerator, below ready-to-eat foods. This prevents raw meat juices from dripping onto and contaminating foods that will not be further cooked. Separation prevents cross-contamination.

What is the correct way to thaw frozen food safely?

Answer: In the refrigerator, under cold running water (in a sealed container), or in the microwave if cooked immediately afterwards — never on the counter at room temperature

Safe thawing methods include: in the refrigerator (safest, but slowest), under cold running water in a leak-proof container (faster), or in a microwave followed by immediate cooking. Thawing on the counter at room temperature allows the outer layer to enter the danger zone while the centre is still frozen.