Food Safety Temperature Quiz

Study Notes

Temperature Control Guidelines

Chiller should maintain a temperature of 5°C or below for effective food storage.
Freezer must operate at -18°C or below to preserve food quality and safety.
Cold food holding temperature is set at 5°C or below to prevent spoilage.
Hot food must be held at a minimum temperature of 60°C to ensure safety and quality.

Temperature Danger Zone

The temperature danger zone ranges from 5°C to 60°C, where bacteria can rapidly multiply.

Internal Cooking Temperatures

Poultry (solid & ground) requires cooking to an internal temperature of 74°C for at least 15 seconds.
Stuffing, stuffed meats, casseroles, and dishes that combine raw and cooked foods also need to reach 74°C for 15 seconds.
Ground or flaked meats (including hamburger, ground pork, flaked fish, and sausage) and eggs for hot holding should be cooked to 68°C for 17 seconds.
Pork, beef, veal, lamb, and other red meats need to be cooked to an internal temperature of 63°C for 15 seconds.
Fish and seafood should also be cooked to 63°C for 15 seconds to ensure safety.
Shell eggs, pasteurized eggs, and egg dishes intended for immediate service must reach 63°C for 15 seconds.
Foods cooked in a microwave need to reach at least 74°C for 15 seconds for thorough cooking.
Other foods, including fruits, vegetables, and commercially processed items, should be cooked to a minimum of 60°C for 15 seconds.

Description

Test your knowledge on food safety temperatures with this quiz. It covers the crucial temperature ranges for chiller, freezer, and hot food holding, as well as safe internal cooking temperatures for various food items. Make sure you understand the importance of avoiding the temperature danger zone!