WSQ Food Storage & Temperature Control — Questions and Answers
Question 1: What is the 'temperature danger zone' for food safety?
- Between 5°C and 60°C, where bacteria multiply rapidly (Correct answer)
- Between 0°C and 100°C
- Between 20°C and 45°C only
- Below 10°C
Correct 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.
Question 2: What is the correct temperature for a refrigerator used for food storage in a food establishment?
- 4°C or below (Correct answer)
- 10°C or below
- 0°C exactly
- 8°C or below
Correct 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.
Question 3: At what minimum internal temperature must poultry be cooked to be considered safe for consumption?
- 74°C (165°F) (Correct answer)
- 60°C (140°F)
- 65°C (149°F)
- 70°C (158°F)
Correct 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.
Question 4: What is the 'two-hour rule' in food safety?
- Cooked or perishable food that has been in the temperature danger zone for more than 2 hours should be discarded (Correct answer)
- Food must be served within 2 hours of being purchased
- Hot food must be reheated every 2 hours
- Frozen food must be thawed within 2 hours
Correct 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.
Question 5: How should raw meat be stored in a refrigerator relative to ready-to-eat foods?
- Raw meat should be stored on the lowest shelves, below and separate from ready-to-eat foods, to prevent drip contamination (Correct answer)
- Raw meat can be stored on any shelf as long as it is covered
- Raw meat should be stored above cooked foods for easy access
- Raw and ready-to-eat foods may be stored together if wrapped
Correct 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.
Question 6: What is the correct way to thaw frozen food safely?
- 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 (Correct answer)
- On the kitchen counter at room temperature for convenience
- In hot water to speed up the process
- Leave overnight at room temperature
Correct 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.
WSQ Food Storage & Temperature Control
What is the 'temperature danger zone' for food safety?