Temperature control correct answers The most important factor in protecting food from microbial growth.
Poor food handling correct answers Preparing foods too far in advance.
Cooling hot foods in large containers that do not permit cooling fast enough.
Inadequate reheating of foods.
Leaving f...
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Temperature control correct answers The most important factor in protecting food from
microbial growth.
Poor food handling correct answers Preparing foods too far in advance.
Cooling hot foods in large containers that do not permit cooling fast enough.
Inadequate reheating of foods.
Leaving foods in the danger zone too long.
Contaminating foods that cannot be cooked to destroy pathogens such as salad greens, bean
sprouts, or sliced fresh fruit.
Use of dirty dishes, cutting boards or utensils.
Danger zone correct answers Temperatures between 4oC and 60oC (40oF and 140oF) have been
identified as the danger zone, because bacteria can double every 20-30 minutes.
Minimize the time food spends in the danger zone (no more than two hours at room temperature
during service).
"Potentially hazardous foods" should be rapidly cooled to temperatures below 4oC (40oF) or
rapidly heated to 74oC (165oF) and then held at 60oC (140oF).
Frozen foods should be kept at -18oC (-0.4oF) or lower.
Never refreeze thawed foods.
Thawing food correct answers Thaw foods in the refrigerator at temperatures of 4oC (40oF) or
less.
Make sure there is enough space to avoid overcrowding. Place a pan or container under thawing
food to catch drips and spills.
Shellfish should be thawed at 3.3oC (38oF) or less to prevent C. botulinum growth. Public
should be made aware of the health risks when eating raw or lightly cook items.
Thaw foods fully submerged, under cold running water, at a temperature of 20oC (68oF) or
below for no more than two hours.
Thawing foods in a microwave oven is also acceptable, but not practical in commercial settings.
Foods thawed in the microwave must be cooked immediately.
Correct temperature correct answers Cook foods to the appropriate internal temperature.
Use a thermometer to check the internal temperature; the probe should reach the center of the
food. For food mixtures, a uniform temperature of 74oC (165oF) must be met.
Sanitize the thermometer after each use using an approved method
Take and record temperatures often.
Cooking temperatures for PHF correct answers Meats, Fish, Poultry and Food Mixtures
The minimum internal temperature at which microorganisms are destroyed will vary depending
on the type of food. The Alberta Food Retail & Foodservices Code states that the following
minimum internal cooking temperature guidelines should be adhered to.
Poultry and Game birds correct answers Minimum internal temperature requirement:
,82°C (180°F)
Breasts, Roasts, Pieces 74oC (165oF)
Stuffing in Poultry correct answers Minimum internal temperature requirement:
74oC (165oF)
Eggs correct answers Minimum internal temperature requirement:
63oC (145oF) for 15 seconds.
Food mixtures correct answers Minimum internal temperature requirement:
74°C (165°F)
Pork, lamb, beef, and veal correct answers Minimum internal temperature requirement:
Medium-rare 63oC (145oF) (Beef, veal, and lamb)
Ground meats correct answers Minimum internal temperature requirement:
71°C (160°F)
Fish correct answers Minimum internal temperature requirement:
70°C (158°F)
Shell fish correct answers Minimum internal temperature requirement:
74oC (165oF)
Holding Hot Food correct answers Minimum internal temperature requirement: 60oC (140oF).
Custard and pudding correct answers If it is containing eggs should be cooked to a temperature
of 63oC (145oF), especially when adding the eggs at the end of the cooking process. Purchased
custard mixes should always be pasteurized.
Egg and milk batter must be kept under refrigeration when not being used. Batter or crumbs that
have been used for one item should not be saved and used again for another item.
Prepare only the amount needed and limit leftovers.
Pie meringues made from eggs should be baked at 163oC (325oF) for 24 minutes or at 177oC
(350oF) for 16 minutes
stuffing/filling correct answers An internal temperature of 740C (165oF) must be reached for all
stuffing or filling before it is safe for service. Take the temperature with a thermometer in the
center of the stuffing or filling.
, It is recommended that stuffing be cooked outside of the bird. This method will ensure that food
safe temperatures are reached and minimize the chance of bacterial transference (salmonella)
from the bird cavity to the stuffing.
Cooling correct answers Cool food from 60oC (140oF) to 21oC (70oF) within two hours.
Cool food from 21oC (70oF)to 40C (40oF) within four hours.
measures to facilitate rapid cooling, such as:
Stir foods
Transfer food from large containers to shallow pans.
Chill food in small portions
Large pieces of meat should be cut into smaller pieces
Ice baths and cold water baths can help to speed up cooling
Use commercial ice wand or cooling wants, not homemade version
Pans should be covered and vented to allow steam to escape
Label containers with date and time of production
Check the temperature of food as it cools often to ensure temperature guidelines are met
Prepare potentially hazardous foods last.
Reheating food correct answers Heating foods kills food spoiling bacteria (saprophytes) as well
as decreases the number of pathogenic bacteria. The destruction of saprophytes decreases the
competition of environmental resources such as food and moisture for pathogens.
When reheating leftovers, quickly bring them to an internal temperature of 74oC (165oF).
Foods cooked, cooled to 4oC (40oF), reheated to 74oC (165oF), cooked to 4oC, and reheated
again to 74oC should not be held at 60oC (140oF) for more than 2 hours.
Foods cooked, cooled to 4oC (40oF) then immediately served at a temperature between 4oC and
60oC (140oF), should not be held for more than 2 hours.
Foods cooked, cooled to 4oC (40oF), reheated to 74oC (165oF), and cooled to 4oC must be
reheated to 74oC before service.
ii. Reheating products in a steam table is unacceptable. Sufficient internal temperatures are rarely
reached when reheating is done in this manner. Food must arrive in the steam table already hot.
iii. Do not mix leftover food with other food.
iv. Do not put old serving utensils into new containers or food.
refrigerated foods correct answers Food temperature: 4oC (40oF) or less
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