Temperature Quiz Answers - 2020
1. What method(s) can you use to check/monitor and record the daily fridge temperatures is?
With a calibrated probe thermometer in a substance (e.g. water/lemon) stored in the fridge - Correct
A calibrated infrared thermometer - Correct
An automated system (not the display on the fridge) - Correct
Any or all of the above - Correct
2. The correct method used to test the temperature of cooked food is? (Can select 1 or more)
Test by inserting a cleaned and sanitised calibrated probe thermometer into the thickest part of the product and follow the time/temperature requirements and record in the ‘weekly’ or ‘every time’ monitoring records, - Correct
Cut the cooked product into 2 with the thickest part exposed, then check the temperature at the thickest part of the cooked product with a calibrated infrared thermometer and record in the ‘weekly’ or ‘every time’ monitoring records, - Correct
3. For food that has been kept between 5 and 60 degrees for a certain time, which of the following 2/4-hour rule requirements is correct?
Less than 2 hours – serve ready to eat food, or cook food to 75˚C, or put back in the fridge
Up to 4 hours – serve ready to eat food, or cook food to 75˚C
4 + hours – Throw away
All above are correct - Correct
4. What is the required 'safe zone' temperature for suitable storage of potentially hazardous food (food that must be stored in a fridge)?
5˚C or less - Correct
5. When checking a delivery, the food is tested and found to be at 6.9 ˚C. What do you do next?
Ask the delivery person how long they have been on the road for/when they left the depot to check whether the food has been delivered within 2 hours (2/4-hour rule), if over 2 hours, send the food back and record, if within 2 hours, place into fridge asap and record - Correct
6. When reheating cooked foods or cooking stuffed meat or poultry, the internal temperature should be at least:
75ºC - Correct
7. Food in the chiller should be kept at what temperature?
0ºC-5ºC - Correct
8. Freshly cooked food must be cooled within the following requirements?
From 60ºC to 21ºC within 2 hours, then to 5˚C or less within the next four hours, and record the temperatures at both the 2-hour and 4-hour (6-hours in total) time frames in the FCP records and make the records available for review at verification's - Correct
9. How often should I record the temperatures for cooling freshly cooked food?
Every time I cook then cool and store food - Correct
10. If I am holding food at temperature
Temperatures needs to be checked every two hours and above 60ºC - Correct