Alberta Food Handler: Thawing, cooking, cooling and reheating

All 17 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. To what minimum internal temperature must poultry be cooked?

   1. 63 °C for 15 seconds
   2. 74 °C for 15 seconds
   3. 60 °C for 1 minute
   4. 68 °C for 15 seconds

2. A restaurant serves raw oysters and steak tartare. What should it do?

   1. Notify customers of the increased health risk
   2. Cook them lightly without telling customers
   3. Serve them only to customers over age 65
   4. Nothing extra, since raw foods are always safe

3. How must a large pot of cooked chili be cooled for refrigerated storage?

   1. From 60 °C to 20 °C within 2 hours, then to 4 °C within 4 more
   2. From 60 °C to 4 °C within 12 hours in any way at all
   3. Left on the stove to cool slowly overnight before storing
   4. From 60 °C to 20 °C within 6 hours, then into the freezer

4. What minimum internal temperature does the Food Code give for cooking eggs?

   1. 63 °C for 15 seconds
   2. 82 °C for 15 seconds
   3. 74 °C for 2 minutes
   4. 54 °C for 1 minute

5. After microwaving a potentially hazardous food, what should the cook do?

   1. Serve it straight away without stirring
   2. Put it in the fridge for 10 minutes
   3. Let it stand covered for at least 2 minutes
   4. Check the temperature in one spot only, near the edge

6. What is the minimum internal cooking temperature for fish under the Food Code?

   1. 74 °C for 2 minutes
   2. 63 °C for 4 minutes
   3. 71 °C for 15 seconds
   4. 68 °C for 15 seconds

7. To what minimum internal temperature must ground beef be cooked?

   1. 63 °C for 4 minutes
   2. 60 °C for 15 seconds
   3. 54 °C for 15 seconds
   4. 71 °C for 15 seconds

8. Food cooked and cooled once is reheated for immediate service. What applies?

   1. It must always be reheated to 82 °C or higher before it is served
   2. It may be served at any temperature with no time limit
   3. It may be served if it spent no more than 2 hours between 4 °C and 60 °C
   4. It may never be served once it has been cooled

9. Which is a safe way to thaw frozen raw chicken under the Food Code?

   1. In the sun on the back step of the kitchen
   2. In the refrigerator at 4 °C or colder
   3. On the counter overnight at room temperature
   4. In a sink of warm, still water for the day

10. If a cook thaws food in water, how must it be done?

    1. In the dishwasher on a short warm cycle
    2. Completely submerged under cold running water
    3. Half covered in a bowl of hot water straight from the tap
    4. In a bucket of still water left overnight

11. Food has been cooked, cooled, reheated and cooled again. What limit applies when reheating it once more?

    1. Reach 50 °C, since it has already been cooked twice
    2. It may be reheated only in a microwave set to high
    3. Reach 74 °C with no more than 2 hours between 4 °C and 74 °C
    4. Reach 60 °C with no time limit at all between temperatures

12. What is the best way to speed the cooling of a large batch of rice?

    1. Put the full hot pot in the back of the fridge
    2. Leave it covered in one deep stockpot
    3. Wrap the pot in towels to hold the heat
    4. Divide it into smaller, shallower containers

13. If thawed parts of food rise above 4 °C, what is the maximum total time allowed above 4 °C?

    1. 2 days, if it is stored in a sealed bag
    2. 8 hours, as long as the food is fully cooked before serving
    3. There is no limit if the food is cooked
    4. 4 hours, including preparation and cooling

14. Fish will be served raw as sushi. How must it be frozen to destroy parasites?

    1. At 0 °C for 24 hours
    2. At −10 °C for 12 hours
    3. At −20 °C or below for 7 days
    4. At −5 °C for 2 days

15. Leftover soup was cooked and cooled to 4 °C. To what temperature must it be reheated for hot holding?

    1. 65 °C or higher
    2. 50 °C or higher
    3. 74 °C or higher
    4. 60 °C or higher

16. Why must stews and other mixtures with raw meat be stirred while cooking?

    1. So the meat stays in large, even pieces
    2. So every part reaches the required temperature
    3. So the sauce does not change its colour as it heats
    4. So the dish cooks in exactly ten minutes

17. A casserole contains chicken, eggs and cheese. To what temperature must it be cooked?

    1. 63 °C for at least 15 seconds
    2. 54 °C for at least 1 hour
    3. 60 °C for at least 2 minutes
    4. 74 °C for at least 15 seconds