WSQ Food Storage and Temperature Control — Questions and Answers
Question 1: At what temperature should refrigerators be maintained in a Singapore food establishment?
- Below 10°C
- At or below 5°C (Correct answer)
- Below 15°C
- At exactly 0°C
Correct 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.
Question 2: What is the correct way to store raw meat in a refrigerator?
- On the top shelf
- On the lowest shelf, below all ready-to-eat foods, in sealed containers to prevent drips contaminating other food (Correct answer)
- Anywhere with space available
- Next to fruits and vegetables
Correct 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.
Question 3: What is the minimum internal temperature to which chicken must be cooked in Singapore?
- 60°C
- 65°C
- 74°C (Correct answer)
- 85°C
Correct 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.
Question 4: What is the FIFO principle in food storage?
- First In, Fast Out
- First In, First Out — use older stock before newer stock to ensure food is used within its shelf life (Correct answer)
- Fresh Items, Frozen Only
- Food Inspection, Final Output
Correct 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.
Question 5: How should hot food be held for service in a Singapore food establishment?
- At any warm temperature
- At 60°C or above to keep it out of the danger zone, using proper hot holding equipment like bain-maries or chafing dishes (Correct answer)
- At room temperature for up to 4 hours
- Covered at any temperature
Correct 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.
Question 6: What is the correct procedure for thawing frozen food safely?
- Leave it on the counter overnight
- Thaw in the refrigerator, under cold running water, or in the microwave (if cooking immediately); never thaw at room temperature (Correct answer)
- Thaw in hot water for speed
- Thaw in the sun for vitamin D
Correct 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.
WSQ Food Storage and Temperature Control
At what temperature should refrigerators be maintained in a Singapore food establishment?