Food Safety

Question 1

What should be checked when receiving food to ensure safety?

Answer 1

Inspect for contamination or damage.

Temperature of perishable foods to ensure they are within safe limits.

Reject items if spoiled or damaged.

Question 2

Why should food be stored in food-grade containers?

Answer 2

To prevent contamination, maintain quality, and avoid foreign substances entering the food.

Question 3

What environmental factors affect food storage safety?

Answer 3

Humidity: Excess leads to mould growth.

Heat: Promotes bacterial growth in perishables.

Light: Can degrade oils and increase toxins in foods like potatoes.

Question 4

Food should be stored ___ from raw meat, and chemicals should be stored ___ from food to prevent contamination.

Answer 4

Separate, away.

Question 5

High-risk foods include ___, ___, and ___ due to their susceptibility to bacterial growth.

Answer 5

Cooked meat, foods with dairy, and processed foods with eggs.

Question 6

To preserve food safety, ready-to-eat foods must be consumed within ___ days when stored at ___℃.

Answer 6

5 days, 5℃.

Question 7

You receive raw chicken stored at 8℃ during delivery. What should you do?

Answer 7

Reject it, as the temperature is above the safe range (0–5℃ for chilled food).

Question 8

A customer complains about a fresh sandwich left on display for 3 hours. Can it still be sold?

Answer 8

Yes, but only if it is immediately consumed or refrigerated within the 2–4 hour rule.

Question 9

3 steps to cool food rapidly for safe storage:

Answer 9

1. Reduce from 60℃ → 20℃ within 2 hours.
2. Cool to ≤ 5℃ within 4 hours.
3. Store properly to maintain safety.

Question 10

Steps for reheating high-risk foods to ensure safety:

Answer 10

Heat to at least 75℃.
Maintain above 60℃ after reheating.

Question 11

Bacterial growth is like weeds in a garden—it thrives with:

Answer 11

Food (nutrients).
Moisture (rain).
Heat (danger zone: 5–60℃).
Time (unchecked growth).

Question 12

Define the “danger zone” for food safety.

Answer 12

The temperature range of 5–60℃, where bacterial growth occurs most rapidly.

Question 13

What are the storage temperature standards for chilled, frozen, and dry foods?

Answer 13

Chilled: 0–5℃.

Frozen: < -18℃.

Dry: ≤ 22℃.

Question 14

What does the 2/4 Rule state about food safety?

Answer 14

Under 2 hours: Safe to refrigerate or consume.

Between 2–4 hours: Food is still usable but cannot be returned to refrigeration.

Over 4 hours: Discard the food.

Question 15

Explain FATTOM and its role in bacterial growth.

Answer 15

Food: Bacteria require nutrients to grow.

Acidity: Most thrive in neutral or slightly acidic environments.

Temperature: Multiply rapidly in the danger zone (5–60℃).

Time: Longer exposure increases bacterial growth.

Oxygen: Some bacteria are aerobic, others anaerobic.

Moisture: Essential for bacteria to thrive.

Question 16

What happens if reheated food is kept at 55℃?

Answer 16

It enters the danger zone, allowing bacterial growth.

Question 17

Why should thawing be done in refrigeration rather than at room temperature?

Answer 17

To prevent food from reaching temperatures in the danger zone (5–60℃).

Question 18

Which storage method is best for canned goods, and why?

Answer 18

Dry storage at ≤ 22℃, as canned goods are non-perishables that don’t require refrigeration.

Question 19

What is the correct core temperature for cooking food safely?

Answer 19

70℃ for 2 minutes or an equivalent heat process.

Question 20

What steps should be taken upon receiving food?

Answer 20

Inspect for contamination/damage.

Check the temperature of perishable foods.

Reject spoiled or damaged items.

Question 21

Why should chemicals be stored separately from food?

Answer 21

To prevent accidental contamination.

Question 22

How does light exposure affect food?

Answer 22

Potatoes produce toxins.

Oils deteriorate, reducing nutritional value.

Question 23

The ___ Rule helps manage food safety between ___ and ___ hours in the danger zone.

Answer 23

2/4, 2, 4.

Question 24

Food should be stored ___ from raw meat, and ___ should be used for packaging.

Answer 24

Separately, food-grade containers.

Question 25

The danger zone for bacterial growth is between ___ and ___℃.

Answer 25

5, 60

Question 26

A sandwich is kept unrefrigerated for 3 hours. Can it still be sold?

Answer 26

Yes, if immediately consumed or refrigerated, as it follows the 2/4 Rule.

Question 27

Leftovers have been stored at room temperature for 5 hours. What should you do?

Answer 27

Discard them, as they exceed the safe limit in the danger zone.

Question 28

Steps for safe rapid cooling of food:

Answer 28

Reduce temperature from 60℃ to 20℃ in 2 hours.

Cool to ≤5℃ within 4 hours.

Question 29

Steps for reheating food to ensure safety:

Answer 29

Heat food to ≥75℃.

Maintain at ≥60℃ for serving.

Question 30

What is the ideal temperature for storing dry, chilled, and frozen foods?

Answer 30

Dry: ≤ 22℃.

Chilled: 0–5℃.

Frozen: < -18℃.

Question 31

What are the cooking temperature requirements for safe food preparation

Answer 31

Food center: 70℃ for 2 minutes or 75℃ core temperature.