Temperature Control

What is the temperature of the 'danger zone'?

• A0-15°C
• B8-63°C (46-145°F)✓
• C15-60°C
• D60-80°C

Answer: Danger zone is 8-63°C (46-145°F). Pathogens multiply rapidly here. Food should not remain in this zone for more than 2 hours total (1 hour if above 32°C).

What is the safe internal cooking temperature for chicken?

• A65°C
• B70°C✓
• C75°C
• D80°C

Answer: Poultry must reach 70°C core temperature for at least 2 minutes (FSA standard). 75°C for 30 seconds is an acceptable equivalent. Use a food thermometer inserted at the thickest point (usually between leg and breast) without touching bone.

What is the safe cooking temperature for beef and lamb?

• A60°C medium-rare
• B63°C medium
• C71°C well-done
• DAll are acceptable according to recent guidance✓

Answer: For beef and lamb, lower internal temperatures can be safe (60°C medium-rare, 63°C medium) because harmful pathogens are generally on the surface (seared). Well-done is 71°C. Whole cuts are safer than minced.

What is the safe cooking temperature for pork?

• A63°C
• B70°C✓
• C75°C
• D80°C

Answer: Pork should reach 70°C core temperature for at least 2 minutes (FSA standard). This kills Trichinella and other pathogens. Properly cooked pork is safe and no longer needs to be overcooked.

What is the safe cooking temperature for minced meat?

• A60°C
• B65°C
• C70°C✓
• D75°C

Answer: Minced meat must reach 70°C for 2 minutes (FSA standard) because grinding distributes surface pathogens throughout, requiring thorough cooking. 75°C for 30 seconds is acceptable.

What is the safe cooking temperature for fish?

• A50°C
• B60°C
• C63°C✓
• D75°C

Answer: Fish should reach 63°C core temperature. Cook until the flesh is opaque and flakes easily with a fork. This kills Listeria and other pathogens.

What is the safe cooking temperature for eggs?

• A60°C for 20 minutes
• B65°C for 15 minutes
• C71°C until yolks firm✓
• DCook until no visible liquid egg

Answer: Eggs must reach 71°C core temperature (or hotter for less time). This kills Salmonella. Yolks and whites must be completely cooked - no runny yolks.

How should temperatures be measured when cooking?

• ABy touch
• BBy appearance
• CUsing a calibrated food thermometer at the thickest part without touching bone✓
• DBy cooking time only

Answer: Always use a calibrated food thermometer. Insert in the thickest part (usually between leg and breast for poultry, or center of largest muscle for meat). Allow 2-3 seconds for dial thermometers, check digital display.

What temperature should hot food be held at for service?

• A50°C
• B60°C
• C65°C or above✓
• D75°C minimum

Answer: Hot foods must be held at 63°C or above (some guidance says 65°C+). Never hold in the danger zone. Check temperatures at least every 2 hours.

What temperature should chilled foods be stored at?

• A0°C or below
• B8°C or below✓
• C15°C or below
• DAny temperature below 20°C

Answer: Chilled foods should be stored at 8°C or below (checked daily). Different items have specific temps: eggs 8°C, cooked meats 3-4°C, fish 1-2°C. Use top shelf for ready-to-eat foods.

What is the safe cooling procedure for food?

• ALeave at room temperature until cool
• BCool from 63°C to 21°C within 2 hours, then 21°C to 8°C within 4 hours (total 6 hours)✓
• CPlace in freezer immediately
• DCool for 8 hours at room temperature

Answer: Safe cooling: From 63°C to 21°C within 2 hours (first phase), then from 21°C to 8°C within 4 hours (second phase). Total maximum 6 hours. Never leave at room temperature.

What methods speed up cooling of large quantities of food?

• ALeaving in large containers
• BDividing into shallow containers, using ice baths, or blast chillers✓
• CStirring frequently
• DOpening windows for air circulation

Answer: Methods to speed cooling: Use shallow pans (increases surface area), ice baths, or blast chillers (rapidly reduce temperature to 8°C). Never use large containers for bulk cooling.