Temperatures

Question 1

What is the danger zone?

Answer 1

It is the temperature range where bacteria multiplies most rapidly.

Question 2

What temperature of the danger zone?

Answer 2

5 - 63 °C

Question 3

At what temperature should chilled foods be stored?

Answer 3

Below 5 °C

Question 4

At what temperature should frozen foods be stored

Answer 4

• 18°C or below

Question 5

What should the core temperature of cooked foods be?

Answer 5

75°C

Question 6

Hot foods should be maintained at what temperature (hot-holding)?

Answer 6

63°C

Question 7

Explain the process of using a temperature probe.

Answer 7

Clean with a probe wipe before use. Insert into the core of the food (the middle from the thickest part). The core temperature should be at least 75°C for at least two minutes. Remove from the food and clean with a probe wipe.