10 questions, graded as you go, with the reason for every answer. No sign-up.
What this covers
Danger zone
Chilled storage
Hot holding
Cooking
Frozen storage
Reheating
Cooling
Thawing
Probe thermometers
Deliveries
Sample questions
Why do most food businesses set their refrigerators to run at 5°C or below when the legal limit is 8°C?
To give a safety margin below the legal limit
Because bacteria are killed at temperatures of 5°C and below
Because food freezes if stored at 6°C to 8°C
To meet the legal limit for frozen food
Show the answer
A. To give a safety margin below the legal limit
Running at 5°C or colder gives a margin for door opening, loading and equipment variation so the food itself stays at or below 8°C. Chilling does not kill bacteria; it only slows their growth.
A widely used safe cooking standard is a core temperature of 75°C. For how long should that temperature be held?
2 seconds
30 seconds
2 minutes
10 minutes
Show the answer
B. 30 seconds
The usual guidance is 75°C at the core for 30 seconds, or an equivalent time and temperature combination. Two minutes is the holding time that goes with the lower temperature of 70°C.
Reference: Food Standards Agency, cooking safely in your business
Which time and temperature combination is accepted as equivalent to cooking to a core of 75°C for 30 seconds?
70°C for 2 minutes
63°C for 2 minutes
70°C for 30 seconds
60°C for 10 minutes
Show the answer
A. 70°C for 2 minutes
Lower temperatures need longer times to achieve the same kill: 70°C held for two minutes is the standard equivalent. 70°C for only 30 seconds is too short, and 60°C would need about 45 minutes.
Reference: Food Standards Agency, cooking safely in your business
