WSQ Food Storage & Temperature Control

Question 1

What is the 'temperature danger zone' for food safety?

Accepted Answer

Between 5°C and 60°C, where bacteria multiply rapidly

Answer

Between 0°C and 100°C

Answer

Between 20°C and 45°C only

Answer

Below 10°C

Question 2

What is the correct temperature for a refrigerator used for food storage in a food establishment?

Accepted Answer

4°C or below

Answer

10°C or below

Answer

0°C exactly

Answer

8°C or below

Question 3

At what minimum internal temperature must poultry be cooked to be considered safe for consumption?

Accepted Answer

74°C (165°F)

Answer

60°C (140°F)

Answer

65°C (149°F)

Answer

70°C (158°F)

Question 4

What is the 'two-hour rule' in food safety?

Accepted Answer

Cooked or perishable food that has been in the temperature danger zone for more than 2 hours should be discarded

Answer

Food must be served within 2 hours of being purchased

Answer

Hot food must be reheated every 2 hours

Answer

Frozen food must be thawed within 2 hours

Question 5

How should raw meat be stored in a refrigerator relative to ready-to-eat foods?

Accepted Answer

Raw meat should be stored on the lowest shelves, below and separate from ready-to-eat foods, to prevent drip contamination

Answer

Raw meat can be stored on any shelf as long as it is covered

Answer

Raw meat should be stored above cooked foods for easy access

Answer

Raw and ready-to-eat foods may be stored together if wrapped

Question 6

What is the correct way to thaw frozen food safely?

Accepted 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

Answer

On the kitchen counter at room temperature for convenience

Answer

In hot water to speed up the process

Answer

Leave overnight at room temperature