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MAPAQ Food Handler: Temperatures and the cold chain

Storage temperatures of -18 °C, 4 °C and 60 °C, the danger zone, how fast bacteria double, thermometers and their calibration, temperature records and keeping the cold chain.

  • 13 questions
  • Topic drill
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Temperatures and the cold chain · Question 1Score 0/0

A delivery of chilled meat arrives in the middle of service. What should you do?

Study reference: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 3 Temperatures — Guide, Temperature; Cold chain; Equipment

All 13 questions in this test

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

  1. A delivery of chilled meat arrives in the middle of service. What should you do?

    1. Leave it on the dock until service ends
    2. Set it near the ovens for later
    3. Put it away the next morning
    4. Put it in the fridge without delay

  2. A probe thermometer placed for one minute in ice with a little water should read what?

    1. -18 °C, plus or minus 2 °C
    2. 10 °C, plus or minus 2 °C
    3. 0 °C, plus or minus 1 °C
    4. 4 °C, plus or minus 1 °C

  3. What temperature range is the danger zone?

    1. Between 0 °C and 21 °C
    2. Between -18 °C and 4 °C
    3. Between 10 °C and 40 °C
    4. Between 4 °C and 60 °C

  4. What is the maximum storage temperature for refrigerated food?

    1. 4 °C
    2. 0 °C
    3. 10 °C
    4. 7 °C

  5. What should you do with a probe thermometer between food readings?

    1. Put it back in your pocket
    2. Wipe it on your apron
    3. Rinse it in cold water only
    4. Clean and sanitize it

  6. What is the minimum temperature for holding food served hot?

    1. 45 °C
    2. 100 °C
    3. 50 °C
    4. 60 °C

  7. A cook is making ham sandwiches. Which practice follows the guide?

    1. Take out all the ham needed for the day when opening
    2. Leave the ham on the counter until closing time
    3. Take out only what is needed and put the rest away right away
    4. Keep the ham next to the oven to save time between orders

  8. What must every fridge, freezer or hot-holding unit have?

    1. An automatic shut-off timer
    2. A bright interior light
    3. A key lock on the door
    4. A reliable, calibrated thermometer

  9. Between 35 °C and 45 °C, how often can bacteria numbers double?

    1. Every 2 hours
    2. Once a day
    3. Every 15 minutes
    4. Every 6 hours

  10. Who is responsible for keeping a daily register of equipment temperatures?

    1. The equipment supplier
    2. The operator
    3. The customer who reports a problem
    4. The MAPAQ inspector

  11. After cooking, at what temperature must a dish be held until it is served?

    1. Above 60 °C
    2. Below 4 °C, then reheated
    3. At room temperature
    4. Between 30 °C and 50 °C

  12. What is the maximum storage temperature for frozen food?

    1. -5 °C
    2. -10 °C
    3. -18 °C
    4. 0 °C

  13. Why should a refrigerated display counter not be overloaded?

    1. So customers can see the prices
    2. So cold air can circulate
    3. To avoid scratching the shelves
    4. To lower the electricity bill

Temperatures and the cold chain: key rules to remember

Our summary of what the official handbook says on this topic, in our own words. Read it before or after the practice questions above, then check the original chapter. Read the official chapter ↗

Temperature

  • Frozen food: maximum -18 °C. Refrigerated food: maximum 4 °C. Food served hot: minimum 60 °C.
  • Danger zone: between 4 °C and 60 °C, where bacteria multiply quickly.
  • Between 35 °C and 45 °C, bacteria numbers can double every 15 minutes.
  • Take out only what you need and refrigerate as soon as you finish.
  • Check equipment temperatures regularly with a reliable, calibrated thermometer.
  • The operator keeps a daily temperature register and plans corrective measures.
  • Clean and sanitize a probe thermometer between uses.
  • Checking a probe thermometer: in ice with a little water for one minute it should read 0 °C ± 1 °C; in boiling water for one minute, 100 °C ± 1 °C.

Cold chain

  • Keep refrigerated food at 4 °C or less and frozen food at -18 °C or less at every stage.
  • Any temperature rise speeds microbial growth and shortens shelf life.
  • Hot food is kept above 60 °C (warmer); after cooking or reheating it stays above 60 °C until served or delivered.
  • Transport out of the danger zone (refrigerated truck, cooler); refrigerate or freeze promptly on receipt.
  • Do not overload refrigerated counters or freezers or block their vents.

Equipment

  • Every refrigeration, freezing or hot-holding unit must have a reliable, calibrated thermometer.
  • Defrost and clean fridges, freezers and walk-ins regularly.

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