WSQ Food Storage and Temperature Control 2 — Questions and Answers
Question 1: How should food deliveries be checked at a Singapore food establishment?
- Accept all deliveries without checking
- Check temperature of refrigerated/frozen items, inspect packaging for damage, verify use-by dates, check for signs of contamination, and reject substandard items (Correct answer)
- Only check the quantity
- Only check expiry dates
Correct 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.
Question 2: What is the maximum temperature for frozen food storage?
- 0°C
- -10°C
- -18°C or below (Correct answer)
- -5°C
Correct 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.
Question 3: Why is it important to cool cooked food rapidly before refrigerating in Singapore?
- Rapid cooling improves flavour
- Hot food raises the fridge temperature and takes too long to pass through the danger zone, allowing bacterial growth (Correct answer)
- It does not matter how quickly food is cooled
- Rapid cooling is only for desserts
Correct 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.
Question 4: What is the '2-stage cooling method' for cooked food?
- Cool in the fridge then the freezer
- 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) (Correct answer)
- Cool at room temperature for 2 hours then refrigerate
- There is no such method
Correct 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.
Question 5: What must food handlers consider when reheating food in Singapore?
- Reheat to any warm temperature
- Food must be reheated to at least 74°C throughout within 2 hours, and should only be reheated once to maintain safety (Correct answer)
- Reheating is not allowed
- Reheat in the microwave at low power
Correct 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.
Question 6: What is 'temperature abuse' in food safety?
- Cooking food at very high temperatures
- Allowing food to remain in the danger zone (5°C-60°C) for too long, enabling bacterial growth to dangerous levels (Correct answer)
- Freezing food below -18°C
- Overheating cooking oil
Correct 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.
WSQ Food Storage and Temperature Control 2
How should food deliveries be checked at a Singapore food establishment?