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Questions and Answers
What is the optimum temperature range for a refrigerator to ensure food safety?
What is the optimum temperature range for a refrigerator to ensure food safety?
What should be done if the display temperature of a refrigerator reads 12oC?
What should be done if the display temperature of a refrigerator reads 12oC?
What is the maximum legal temperature for high-risk food stored in a refrigerator?
What is the maximum legal temperature for high-risk food stored in a refrigerator?
What is the advised minimum gap between trays stored in a refrigerator?
What is the advised minimum gap between trays stored in a refrigerator?
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What should be avoided to prevent condensation in food stored in a refrigerator?
What should be avoided to prevent condensation in food stored in a refrigerator?
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What should be done with unfit food and damaged stock?
What should be done with unfit food and damaged stock?
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Which condition is NOT recommended for storing dry goods?
Which condition is NOT recommended for storing dry goods?
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What indication should lead to the rejection of canned food?
What indication should lead to the rejection of canned food?
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What is a crucial element of food traceability in a food business?
What is a crucial element of food traceability in a food business?
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What is a recommended storage practice for canned fish once opened?
What is a recommended storage practice for canned fish once opened?
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What temperature should chilled food be delivered at or below?
What temperature should chilled food be delivered at or below?
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What is the maximum acceptable temperature for frozen food upon delivery?
What is the maximum acceptable temperature for frozen food upon delivery?
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Which of the following is a reason to reject a food delivery?
Which of the following is a reason to reject a food delivery?
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What should be done with food delivered in an unrefrigerated vehicle?
What should be done with food delivered in an unrefrigerated vehicle?
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Why is it important to segregate raw food and high-risk food?
Why is it important to segregate raw food and high-risk food?
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What is required for delivery records of accepted and rejected food?
What is required for delivery records of accepted and rejected food?
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What condition must outer packaging meet upon delivery?
What condition must outer packaging meet upon delivery?
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Which option best describes the proper response to evidence of pests in food packaging?
Which option best describes the proper response to evidence of pests in food packaging?
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What temperature range is recommended for storing tropical fruits to avoid chill injury?
What temperature range is recommended for storing tropical fruits to avoid chill injury?
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Which condition is most likely to encourage bacterial spoilage in stored fruits and vegetables?
Which condition is most likely to encourage bacterial spoilage in stored fruits and vegetables?
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What should be done to reduce bacterial contamination on raw fruits and vegetables?
What should be done to reduce bacterial contamination on raw fruits and vegetables?
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What is a critical hazard regarding defrosted ice cream?
What is a critical hazard regarding defrosted ice cream?
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How should crates of milk be stored to ensure safety?
How should crates of milk be stored to ensure safety?
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What storage conditions help prevent mold growth in flour?
What storage conditions help prevent mold growth in flour?
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Why is stock rotation important in food storage, particularly for canned foods?
Why is stock rotation important in food storage, particularly for canned foods?
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Which of these practices is essential for maintaining the quality of ice cream during storage?
Which of these practices is essential for maintaining the quality of ice cream during storage?
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What is the maximum storage duration recommended in the UK for food after cooking?
What is the maximum storage duration recommended in the UK for food after cooking?
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At what temperature should food be reheated to minimize the risk of foodborne illness?
At what temperature should food be reheated to minimize the risk of foodborne illness?
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What is the purpose of blast chilling after cooking?
What is the purpose of blast chilling after cooking?
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Which of the following is a significant risk associated with improper storage of cooked food?
Which of the following is a significant risk associated with improper storage of cooked food?
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What method is recommended for reheating liquid food products, such as soups?
What method is recommended for reheating liquid food products, such as soups?
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What is the minimum operating temperature for hot holding food?
What is the minimum operating temperature for hot holding food?
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What is the appropriate action if hot food is below 63ºC for longer than 2 hours?
What is the appropriate action if hot food is below 63ºC for longer than 2 hours?
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Which tool is NOT recommended for reheating food in commercial practice?
Which tool is NOT recommended for reheating food in commercial practice?
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Study Notes
Refrigerator Temperature and Food Safety
- Optimum Temperature Range: A refrigerator should be maintained at 4 °C (40 °F) or below to ensure food safety.
- Refrigerator Display Reading: If the display temperature reads 12°C (53.6°F), it indicates a potential safety hazard requiring immediate attention.
- Maximum Legal Temperature: The maximum legal temperature for high-risk food stored in a refrigerator is 8°C (46.4°F).
- Trays Storage Gap: Maintain a minimum gap of 5cm (2 inches) between trays in a refrigerator for proper airflow and cooling.
- Preventing Condensation: Avoid storing food in sealed containers to prevent condensation, which can reduce shelf life.
- Unfit Food and Damaged Stock: Dispose of unfit and damaged food properly, adhering to local regulations.
- Dry Goods Storage: It's crucial to store dry goods in a cool, dry, and well-ventilated area, avoiding humid conditions.
Canned Food Rejection
- Rejection Indicator: Reject canned food if any signs of damage like dents, rust, or bulging are present, as these could indicate compromised contents.
Food Traceability and Storage
- Food Traceability Element: Accurate record-keeping is vital for food traceability, enabling identification of the source and movement of food products.
- Canned Fish Storage: Once opened, store canned fish in the refrigerator in a sealed container for up to 2 days.
- Chilled Food Delivery Temperature: Deliver chilled food at or below 8°C (46.4°F).
- Frozen Food Delivery Temperature: The maximum acceptable temperature for frozen food upon delivery is -18°C (0°F).
- Food Delivery Rejection: Reject a food delivery if the transporting vehicle is not refrigerated or the internal temperature of the food exceeds the safe limit.
- Unrefrigerated Food Delivery: Dispose of food delivered in an unrefrigerated vehicle if it has been outside the safe temperature range.
- Food Segregation: Separate raw food, especially high-risk items like poultry and meat, from ready-to-eat food to prevent cross-contamination.
- Delivery Records: Maintain records of accepted and rejected food deliveries with details including supplier, date, delivery temperature, and any issues encountered.
- Outer Packaging Condition: Outer Packaging must be clean, undamaged, and suitable for the contained food.
- Pests in Food Packaging: Dispose of any food packaging showing evidence of pests immediately and thoroughly clean the area.
Storage of Fruits and Vegetables
- Tropical Fruit Storage Temperature: Store tropical fruits within 13-15°C (55-59°F) to prevent chill injury.
- Bacterial Spoilage: High humidity and warm temperatures encourage bacterial spoilage in fruits and vegetables.
- Reducing Bacterial Contamination: Wash raw fruits and vegetables thoroughly with clean water to minimize bacterial contamination.
Ice Cream Storage and Other Food Safety Aspects
- Defrosted Ice Cream Hazard: Defrosted ice cream presents a critical hazard as it can become a breeding ground for bacteria.
- Milk Crate Storage: Store crates of milk in the refrigerator on a designated shelf, allowing adequate airflow, and ensuring proper cooling.
- Preventing Flour Mold: Store flour in airtight containers in a cool, dry, and well-ventilated area to minimize mold growth.
- Stock Rotation: Rotate stock regularly, especially for canned foods, using the "First In, First Out" (FIFO) method to ensure freshness and prevent waste.
- Ice Cream Quality Maintenance: Maintain the quality of ice cream during storage using consistent temperatures, regular checks, and proper handling to prevent melting and freezer burn.
- Cooked Food Maximum Storage Duration: The maximum storage duration for cooked food in the UK is 4 days.
- Food Reheating Temperature: Reheat food thoroughly to 74°C (165°F) for at least 2 minutes to minimize the risk of foodborne illness.
- Blast Chilling: Blast chilling is a rapid cooling method used post-cooking to quickly reduce the temperature of food to a safe level, significantly extending shelf life.
- Improper Cooked Food Storage Risk: Improper storage of cooked food can lead to bacterial contamination and spoilage, potentially causing foodborne illness.
- Reheating Liquid Food: Reheat liquid food products, such as soups, using a suitable method, ensuring the entire volume reaches the recommended temperature.
- Hot Food Holding Temperature: The minimum operating temperature for hot holding food is 63°C (145°F).
- Hot Food Temperature Drop: If hot food falls below 63°C (145°F) for more than 2 hours, it is unsafe and should not be served.
- Reheating Tool Avoidances: Do not use microwave ovens for reheating food in commercial practice.
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Description
Test your knowledge on food delivery and unloading protocols in this quiz. It covers the essential standards for checked deliveries, temperature requirements, and guidelines for rejecting unsafe food. Ensure you understand the procedures needed to maintain food safety during transportation.