WSQ Food Storage and Temperature Control 2

Question 1

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

Accepted Answer

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

Answer

Accept all deliveries without checking

Answer

Only check the quantity

Answer

Only check expiry dates

Question 2

What is the maximum temperature for frozen food storage?

Accepted Answer

-18°C or below

Answer

0°C

Answer

-10°C

Answer

-5°C

Question 3

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

Accepted Answer

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

Answer

Rapid cooling improves flavour

Answer

It does not matter how quickly food is cooled

Answer

Rapid cooling is only for desserts

Question 4

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

Accepted 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)

Answer

Cool in the fridge then the freezer

Answer

Cool at room temperature for 2 hours then refrigerate

Answer

There is no such method

Question 5

What must food handlers consider when reheating food in Singapore?

Accepted Answer

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

Answer

Reheat to any warm temperature

Answer

Reheating is not allowed

Answer

Reheat in the microwave at low power

Question 6

What is 'temperature abuse' in food safety?

Accepted Answer

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

Answer

Cooking food at very high temperatures

Answer

Freezing food below -18°C

Answer

Overheating cooking oil