Food Hygiene and HACCP Course (EU): Temperature control: chilling, cooking and storage

1. Question 1 sur 16

   What does EU hygiene law say about the cold chain?

   • AIt applies only to food that is sent to other countries
   • BIt applies only to ice cream and other frozen desserts
   • CIt must not be broken, except briefly where there is no risk
   • DIt can be broken at any time if the food will be cooked later
   Voir la réponse

   Réponse: C. It must not be broken, except briefly where there is no risk

   Annex II, Chapter IX of Regulation 852/2004 says the cold chain is not to be interrupted, but short periods outside temperature control are allowed where there is no health risk.

2. Question 2 sur 16

   Under Directive 89/108/EEC, at what temperature must quick-frozen food be kept?

   • A0 °C or colder
   • B-18 °C or colder
   • C-6 °C or colder
   • D-12 °C or colder
   Voir la réponse

   Réponse: B. -18 °C or colder

   Article 5 of Directive 89/108/EEC says quick-frozen foodstuffs must be kept at -18 °C or lower at all points in the product.

3. Question 3 sur 16

   Quick-frozen food may warm briefly by up to 3 °C during transport. What is the warmest it may briefly reach?

   • A-18 °C
   • B-12 °C
   • C-21 °C
   • D-15 °C
   Voir la réponse

   Réponse: D. -15 °C

   The limit is -18 °C with brief upward fluctuations of no more than 3 °C during transport, so -18 + 3 = -15 °C.

4. Question 4 sur 16

   What does EU law say about cooling food that will be kept or served chilled after cooking?

   • AIt must be cooled slowly to keep the flavour
   • BIt must be cooled as quickly as possible
   • CIt must be frozen within 10 minutes
   • DIt must be left at room temperature overnight
   Voir la réponse

   Réponse: B. It must be cooled as quickly as possible

   Annex II, Chapter IX of Regulation 852/2004 says such food must be cooled as quickly as possible after heat processing to a temperature that does not risk health.

5. Question 5 sur 16

   Why can recommended fridge, cooking and hot-holding temperatures differ between EU countries?

   • AThe EU has banned all national food safety rules and guidance
   • BGeneral EU hygiene rules mostly leave the numbers to each country
   • CThermometers in each EU country use a different temperature scale
   • DFood behaves differently in each country because of the weather
   Voir la réponse

   Réponse: B. General EU hygiene rules mostly leave the numbers to each country

   Regulation 852/2004 requires safe temperatures but leaves most values to national rules, guidance and sector guides, so values can differ.

6. Question 6 sur 16

   In guidance from Ireland's food safety authority (FSAI), what temperature range should chilled food in a fridge be kept at?

   • ABetween 0 °C and 5 °C
   • BBetween -5 °C and 0 °C
   • CBetween 8 °C and 12 °C
   • DBetween 5 °C and 10 °C
   Voir la réponse

   Réponse: A. Between 0 °C and 5 °C

   FSAI advises keeping fridge food between 0 °C and 5 °C. Other countries may use different values.

7. Question 7 sur 16

   In FSAI guidance from Ireland, what core temperature should cooked food reach?

   • A50 °C, held for at least 1 minute in the thickest part
   • B63 °C, held for any length of time before serving
   • C100 °C, held for at least 10 minutes in the centre
   • D75 °C, or an equivalent such as 70 °C for 2 minutes
   Voir la réponse

   Réponse: D. 75 °C, or an equivalent such as 70 °C for 2 minutes

   FSAI guidance says the core should reach 75 °C or an equivalent time and temperature, such as 70 °C for two minutes.

8. Question 8 sur 16

   In FSAI guidance from Ireland, what is the hot-holding temperature?

   • AAbove 50 °C
   • BAbove 63 °C
   • CAbove 100 °C
   • DAbove 37 °C
   Voir la réponse

   Réponse: B. Above 63 °C

   FSAI advises keeping hot food above 63 °C.

9. Question 9 sur 16

   Under FSAI guidance from Ireland, food not kept above 63 °C should be used within 2 hours of cooking. A stew finished cooking at 11:15 and is kept below 63 °C. By when should it be used?

   • A15:15
   • B13:15
   • C12:15
   • D13:45
   Voir la réponse

   Réponse: B. 13:15

   Two hours after 11:15 is 13:15.

10. Question 10 sur 16

    In FSAI guidance from Ireland, what core temperature should reheated food reach, and how often can it be reheated?

    • AAt least 50 °C, as often as needed
    • BAt least 63 °C, up to three times
    • CAt least 40 °C, twice
    • DAt least 70 °C, and only once
    Voir la réponse

    Réponse: D. At least 70 °C, and only once

    FSAI says reheated food should reach 70 °C or more at the core, and food must only be reheated once.

11. Question 11 sur 16

    What temperature range does FSAI guidance call the "danger zone"?

    • A-18 °C to 0 °C
    • B63 °C to 75 °C
    • C0 °C to 5 °C
    • D5 °C to 63 °C
    Voir la réponse

    Réponse: D. 5 °C to 63 °C

    FSAI describes 5 °C to 63 °C as the danger zone, with bacteria growing best at about 25–40 °C.

12. Question 12 sur 16

    What does EU hygiene law require when food is thawed?

    • AIn a way that keeps bacterial growth to a minimum
    • BOn the kitchen floor, where the air is cooler
    • CThen refrozen straight away once it has thawed
    • DAlways in a sink of hot water, to make it quick
    Voir la réponse

    Réponse: A. In a way that keeps bacterial growth to a minimum

    Annex II, Chapter IX says thawing must minimise the growth of pathogens or toxins, at safe temperatures, and run-off liquid must be drained if it is a risk.

13. Question 13 sur 16

    A probe thermometer is checked in iced water. Under FSAI guidance, which reading shows it is accurate?

    • A4.0 °C
    • B-1.0 °C
    • C1.2 °C
    • D0.3 °C
    Voir la réponse

    Réponse: D. 0.3 °C

    FSAI says a probe in iced water should read between -0.5 °C and +0.5 °C; only 0.3 °C is inside that range.

14. Question 14 sur 16

    How often does FSAI guidance say a probe thermometer's accuracy should be checked?

    • AOnce every five years
    • BOnly when it is new
    • CAt least twice a year
    • DOnly after it is dropped
    Voir la réponse

    Réponse: C. At least twice a year

    FSAI recommends checking thermometer accuracy at least twice a year, using iced water and boiling water.

15. Question 15 sur 16

    A business uses the FSAI fridge range of 0–5 °C. Using this log, how many readings were above 5 °C?

    Day	Fridge reading (°C)
    Mon	4
    Tue	3
    Wed	7
    Thu	5
    Fri	6
    Sat	2

    • A1
    • B4
    • C3
    • D2
    Voir la réponse

    Réponse: D. 2

    Wednesday (7 °C) and Friday (6 °C) are above 5 °C. Thursday's 5 °C is inside the range, so the answer is 2.

16. Question 16 sur 16

    What does EU hygiene law say about storing raw and processed food?

    • AOnly frozen food needs to be stored separately from other food
    • BRaw and cooked food should always share the same shelf
    • CProcessed food may be stored in the staff toilets if space is short
    • DEnough space to store raw and processed food separately
    Voir la réponse

    Réponse: D. Enough space to store raw and processed food separately

    Annex II, Chapter IX of Regulation 852/2004 requires adequate rooms for separate storage of raw and processed materials and enough separate refrigerated storage.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.