Temperature Control

What is the recommended core temperature for safely cooking chicken in the UK?

• A60°C for 45 minutes
• B65°C for 10 minutes
• C75°C (or 82°C in Scotland) throughout the meat✓
• DAny temperature is fine

Answer: Poultry must reach 75°C throughout (82°C in Scotland) to kill pathogens like Campylobacter and Salmonella. This is a legal requirement.

What is the UK temperature danger zone for food?

• A0°C to 10°C
• B8°C to 63°C✓
• C5°C to 60°C
• D15°C to 65°C

Answer: The danger zone is 8°C to 63°C, where pathogenic bacteria multiply rapidly. Food must not be left in this zone longer than necessary.

How quickly must hot food cool after cooking?

• ACan be cooled slowly
• BWithin 90 minutes from 63°C to 8°C, then refrigerate✓
• CCan stay at room temperature indefinitely
• DMust be kept hot above 63°C

Answer: According to UK Food Hygiene Regulations, cooked food must be cooled from 63°C to 8°C within 90 minutes (or 4 hours if 8-63°C range), then refrigerated.

What is the minimum temperature for hot holding food in a UK food business?

• A50°C
• B60°C
• C63°C✓
• D75°C

Answer: Hot food must be held above 63°C to prevent bacterial growth. If food drops below 63°C, it must be reheated to 75°C (or 82°C in Scotland).

What temperature should reheated food reach in England?

• A60°C
• B65°C
• C75°C✓
• D82°C

Answer: Reheated food must reach 75°C throughout in England (82°C in Scotland) to ensure pathogens are killed before serving.

How should the core temperature of food be checked during cooking?

• ABy appearance only
• BBy smell only
• CUsing a clean, calibrated food thermometer in the thickest part✓
• DNever check it

Answer: A clean, calibrated food thermometer should be used to check core temperature in the thickest part of the meat to ensure safe cooking.

What should be done if you observe that a refrigerator temperature is 8°C when it should be 0-5°C?

• AContinue normal operations
• BMove food to a backup fridge; check and repair the fridge; review food safety✓
• CAdd ice only
• DLeave it to resolve naturally

Answer: A temperature above 5°C is a serious concern. The fridge must be repaired or replaced, and the cause must be investigated to ensure food safety.

How long can high-risk food be left at room temperature before it must be refrigerated or reheated?

• A30 minutes
• B60 minutes
• C90 minutes total (or 4 hours in specific conditions)✓
• D2 hours

Answer: High-risk food can be at room temperature (above 63°C or at ambient) for maximum 90 minutes total, or a continuous 4-hour period in the 8-63°C range.

What is the purpose of temperature monitoring in a food business?

• AJust for records
• BTo ensure refrigerators and cooking processes maintain safe temperatures✓
• CNot really necessary
• DTo annoy staff

Answer: Temperature monitoring ensures food is stored and cooked safely, preventing bacterial growth and foodborne illness. Records are required by law.

How should frozen food be safely thawed?

• AAt room temperature on a counter
• BIn warm water
• CIn a microwave without proper training
• DIn the refrigerator at 0-5°C✓

Answer: Safe thawing occurs in the refrigerator at 0-5°C. Other methods allow pathogens to multiply rapidly in the danger zone.

What is a 'temperature probe' and how is it used correctly?

• AA device to measure ambient air temperature
• BA clean, calibrated device to check core temperature of food✓
• CNot necessary
• DOptional equipment

Answer: A temperature probe (food thermometer) is essential equipment. It must be clean, calibrated regularly, and inserted into the thickest part of food.

What is the significance of the 63°C 'holding temperature' in food safety?

• AIt's arbitrary
• BBelow 63°C, bacteria begin to multiply again; above 63°C, pathogens are inactivated✓
• CIt's only a guideline
• DIt has no importance

Answer: 63°C is the threshold temperature above which most pathogens cannot grow (though high temperature kills them; 63°C maintains safety during holding).