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

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?

Accepted Answer

4°C or below

Answer

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?

Accepted Answer

74°C (165°F)

Answer

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?

Accepted Answer

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

Answer

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?

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 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.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ Food Storage & Temperature Control