WSQ Food Storage and Temperature Control

Question 1

At what temperature should refrigerators be maintained in a Singapore food establishment?

Accepted Answer

At or below 5°C

Answer

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?

Accepted Answer

On the lowest shelf, below all ready-to-eat foods, in sealed containers to prevent drips contaminating other food

Answer

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?

Accepted Answer

74°C

Answer

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?

Accepted Answer

First In, First Out — use older stock before newer stock to ensure food is used within its shelf life

Answer

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?

Accepted 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

Answer

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.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ Food Storage and Temperature Control