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

1. 第1题，共16题

   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
   显示答案

   答案: 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. 第2题，共16题

   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
   显示答案

   答案: 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. 第3题，共16题

   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
   显示答案

   答案: 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. 第4题，共16题

   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
   显示答案

   答案: 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. 第5题，共16题

   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
   显示答案

   答案: 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. 第6题，共16题

   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
   显示答案

   答案: 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. 第7题，共16题

   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
   显示答案

   答案: 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. 第8题，共16题

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

   • AAbove 50 °C
   • BAbove 63 °C
   • CAbove 100 °C
   • DAbove 37 °C
   显示答案

   答案: B. Above 63 °C

   FSAI advises keeping hot food above 63 °C.

9. 第9题，共16题

   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
   显示答案

   答案: B. 13:15

   Two hours after 11:15 is 13:15.

10. 第10题，共16题

    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
    显示答案

    答案: 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. 第11题，共16题

    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
    显示答案

    答案: 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. 第12题，共16题

    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
    显示答案

    答案: 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. 第13题，共16题

    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
    显示答案

    答案: 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. 第14题，共16题

    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
    显示答案

    答案: C. At least twice a year

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

15. 第15题，共16题

    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
    显示答案

    答案: 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. 第16题，共16题

    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
    显示答案

    答案: 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.

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