Cook exam: Food safety temperatures

Key points

• The danger zone is 4 to 60 degrees C (40 to 140 F). Bacteria grow fastest here.
• Cool cooked food from 60 to 20 C within 2 hours, then to 4 C within 4 more hours.
• Poultry and stuffed foods need the highest internal temperature.
• Reheat leftovers quickly to at least 74 C.
• Use a calibrated probe thermometer in the thickest part of the food.

Study tip

Shallow pans, ice baths and stirring are the usual right answers for cooling.

Try these

1. Which range is the danger zone?

   1. 0-20 C
   2. 4-60 C
   3. 20-80 C
   4. 60-100 C
   Show answer

   B. 4-60 C 4 to 60 C.

2. The best way to cool a large pot of stock is:

   1. Leave it on the counter
   2. Put the whole pot in the walk-in
   3. Divide into shallow pans or use an ice bath
   4. Cover it tightly
   Show answer

   C. Divide into shallow pans or use an ice bath More surface area cools faster.

3. Leftovers should be reheated to at least:

   1. 60 C
   2. 65 C
   3. 74 C
   4. 90 C
   Show answer

   C. 74 C 74 C is the common reheating standard.

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