Food categories and storage

This is the temperature range in which bacteria will find the most appropriate temperature to multiply. It is known as the DANGER ZONE

• 1 - 4 oC

• 5 - 63 oC

• 100 oC and above

• - 50 oC and below

Which of the below conditions do bacteria need to multiply?

• Warmth, moisture, oxygen, protein

• Time, heat, carbon dioxide

• Time, food, warmth, moisture

Where should high risk foods like cheese and cream be stored?

• Dry cupboard

• Bottom shelf of fridge next to raw meat

• Upper shelf of fridge away from raw meat

The transfer of bacteria from contaminated source (often raw food) to ready-to-eat foods is known as ?

• A virus

• Cross-contamination

• Germs

Which FOOD CATEGORY should duck and chicken be in?

• Poultry and poultry alternatives

• Meat and meat alternatives

• Fish and seafood

Which FOOD CATEGORY should cumin, chilli powder and paprika be in?

• Eggs

• Herbs, spices, flavourings, seasonings

• Fruit and vegetables

A clean dry airtight container is suitable preparation for storage for what food that will go into a dry cupboard?

• Flour

• Ice cream

• Frozen peas

A fridge should be set at what temperature according to legal guidance in Scotland?

• 5 - 63 oC

• 1 - 4 oC

• 75 oC

When you display hot food, e.g. on a buffet, you should use suitable hot holding equipment to keep it above what temperature (hot holding temperature in Scotland) ??

• Above 82oC

• Above 75oC

• Above 63oC

Dried herbs like oregano and parsley in a jar should be stored in what way?

• In the upper shelf of the fridge in a bag

• With the lid open in a moist cupboard

• In a dry, cool, dark place, sealed in original packaging