Food Safety Certificate Part 2

What is the maximum recommended time for cooling food to prevent bacterial growth?

• 4 hours

• 30 minutes

• 2 hours

• 90 minutes

Which device is recommended for rapid cooling of food?

• Refrigerator

• Oven

• Conventional freezer

• Blast chiller

Which method is NOT a correct practice for thawing food safely?

• Using a microwave

• Refrigerating below 5 degrees Celsius

• Using clean cold water

• Leaving it at room temperature for a long period of time

What should be done with food immediately after it is thawed?

• Refreeze for later use

• Cook it immediately or store it safely

• Serve it directly to customers

• Leave it at room temperature for a few hours

At what minimum temperature should food be held to ensure it is safe from bacterial growth?

• 82 degrees Celsius

• 63 degrees Celsius

• 15 degrees Celsius

• 5 degrees Celsius

What is the minimum internal temperature to which food must be cooked to ensure safety?

• 70 degrees Celsius for 2 minutes

• 82 degrees Celsius for 1 minute

• 100 degrees Celsius for 10 seconds

• 75 degrees Celsius for 2 minutes

How often should food temperatures be checked in a food establishment?

• Twice a day

• Every 2 hours

• Hourly

• At the discretion of the staff

What is the maximum temperature for a cold food display to ensure safety?

• 15 degrees Celsius

• 10 degrees Celsius

• 5 degrees Celsius

• 8 degrees Celsius

Which type of pests is commonly found in dry storage areas?

• Rats

• Cockroaches

• Weevils

• Flies

What is the first step to take when a pest infestation is discovered in a food establishment?

• Apply pesticides immediately

• Clean the affected area

• Report to a supervisor

• Ignore until it becomes severe