FSMS Part 2

Which is INCORRECT about cooling of hot food?

• Cool hot food from 63 Celsius to 21 Celsius within 2 hours

• Additional 2 hours from 21 Celsius to 5 Celsius or below

• Food can be reheated multiply times to cool again

Hot food must be cooled down from 63 Celsius to 5 Celsius within _____ hours (maximum)?

• 4 hours

• 6 hours

• 10 hours

What is the reheating temperature?

• 63 Celsius within 4 hours

• 75 Celsius within 2 hours

• 80 Celsius within 2 hours

What is the cold food holding temperature?

• 0 Celsius and above

• 5 Celsius and below

• 8 Celsius and above

What is the hot food holding temperature?

• 74 Celsius and above

• 70 Celsius and above

• 63 Celsius and above

What is the Food Danger Zone temperature?

• 5 Celsius - 63 Celsius

• 5 Celsius - 21 Celsius

• 21 Celsius - 63 Celsius

What is the corrective action for food that placed at food danger zone?

• The food must be served, sold or discarded within 4 hours

• Continue to serve the food on the next day

• Cool the food rapidly and keep in chiller

Why can't left food at room temperature for too long?

• Room temperature is not the ideal temperature to serve food

• Bacteria to grow to dangerous levels and the food can become unsafe to eat

• Cooked food taste better when is served hot

Which in INCORRECT about platting of food?

• Hand washing & wear gloves

• Time control of platting food within 6 hours

• Clean and sanitize food contact surface before and after platting of food

What is sanitizing?

• Process to reduce the number of microorganisms on a cleaned surface

• Using cleaning agents to remove dirt or other deposits

• Process to clean dirty surfaces