Safe Food Handling Exam Questions
and Answers 100% Pass
Temperature control - ✔✔The most important factor in protecting food from microbial
growth.
Poor food handling - ✔✔Preparing foods too far in advance.
Cooling hot foods in large containers that do not permit cooling fast enough.
Inadequate reheating of foods.
Leaving foods in the danger zone too long.
Contaminating foods that cannot be cooked to destroy pathogens such as salad greens,
bean sprouts, or sliced fresh fruit.
Use of dirty dishes, cutting boards or utensils.
Danger zone - ✔✔Temperatures between 4oC and 60oC (40oF and 140oF) have been
identified as the danger zone, because bacteria can double every 20-30 minutes.
Minimize the time food spends in the danger zone (no more than two hours at room
temperature during service).
"Potentially hazardous foods" should be rapidly cooled to temperatures below 4oC
(40oF) or rapidly heated to 74oC (165oF) and then held at 60oC (140oF).
Frozen foods should be kept at -18oC (-0.4oF) or lower.
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 1
,Never refreeze thawed foods.
Thawing food - ✔✔Thaw foods in the refrigerator at temperatures of 4oC (40oF) or less.
Make sure there is enough space to avoid overcrowding. Place a pan or container under
thawing food to catch drips and spills.
Shellfish should be thawed at 3.3oC (38oF) or less to prevent C. botulinum growth.
Public should be made aware of the health risks when eating raw or lightly cook items.
Thaw foods fully submerged, under cold running water, at a temperature of 20oC
(68oF) or below for no more than two hours.
Thawing foods in a microwave oven is also acceptable, but not practical in commercial
settings. Foods thawed in the microwave must be cooked immediately.
Correct temperature - ✔✔Cook foods to the appropriate internal temperature.
Use a thermometer to check the internal temperature; the probe should reach the center
of the food. For food mixtures, a uniform temperature of 74oC (165oF) must be met.
Sanitize the thermometer after each use using an approved method
Take and record temperatures often.
Cooking temperatures for PHF - ✔✔Meats, Fish, Poultry and Food Mixtures
The minimum internal temperature at which microorganisms are destroyed will vary
depending on the type of food. The Alberta Food Retail & Foodservices Code states that
the following minimum internal cooking temperature guidelines should be adhered to.
Poultry and Game birds - ✔✔Minimum internal temperature requirement:
82°C (180°F)
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 2
, Breasts, Roasts, Pieces 74oC (165oF)
Stuffing in Poultry - ✔✔Minimum internal temperature requirement:
74oC (165oF)
Eggs - ✔✔Minimum internal temperature requirement:
63oC (145oF) for 15 seconds.
Food mixtures - ✔✔Minimum internal temperature requirement:
74°C (165°F)
Pork, lamb, beef, and veal - ✔✔Minimum internal temperature requirement:
Medium-rare 63oC (145oF) (Beef, veal, and lamb)
Medium 71oC (160oF) (Beef, veal, lamb, pork)
Well done 77oC (170oF) (Beef, veal, lamb)
Mechanically tenderized meat - ✔✔Minimum internal temperature requirement:
63oC (145oF)
Ground meats - ✔✔Minimum internal temperature requirement:
71°C (160°F)
Fish - ✔✔Minimum internal temperature requirement:
70°C (158°F)
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 3
and Answers 100% Pass
Temperature control - ✔✔The most important factor in protecting food from microbial
growth.
Poor food handling - ✔✔Preparing foods too far in advance.
Cooling hot foods in large containers that do not permit cooling fast enough.
Inadequate reheating of foods.
Leaving foods in the danger zone too long.
Contaminating foods that cannot be cooked to destroy pathogens such as salad greens,
bean sprouts, or sliced fresh fruit.
Use of dirty dishes, cutting boards or utensils.
Danger zone - ✔✔Temperatures between 4oC and 60oC (40oF and 140oF) have been
identified as the danger zone, because bacteria can double every 20-30 minutes.
Minimize the time food spends in the danger zone (no more than two hours at room
temperature during service).
"Potentially hazardous foods" should be rapidly cooled to temperatures below 4oC
(40oF) or rapidly heated to 74oC (165oF) and then held at 60oC (140oF).
Frozen foods should be kept at -18oC (-0.4oF) or lower.
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 1
,Never refreeze thawed foods.
Thawing food - ✔✔Thaw foods in the refrigerator at temperatures of 4oC (40oF) or less.
Make sure there is enough space to avoid overcrowding. Place a pan or container under
thawing food to catch drips and spills.
Shellfish should be thawed at 3.3oC (38oF) or less to prevent C. botulinum growth.
Public should be made aware of the health risks when eating raw or lightly cook items.
Thaw foods fully submerged, under cold running water, at a temperature of 20oC
(68oF) or below for no more than two hours.
Thawing foods in a microwave oven is also acceptable, but not practical in commercial
settings. Foods thawed in the microwave must be cooked immediately.
Correct temperature - ✔✔Cook foods to the appropriate internal temperature.
Use a thermometer to check the internal temperature; the probe should reach the center
of the food. For food mixtures, a uniform temperature of 74oC (165oF) must be met.
Sanitize the thermometer after each use using an approved method
Take and record temperatures often.
Cooking temperatures for PHF - ✔✔Meats, Fish, Poultry and Food Mixtures
The minimum internal temperature at which microorganisms are destroyed will vary
depending on the type of food. The Alberta Food Retail & Foodservices Code states that
the following minimum internal cooking temperature guidelines should be adhered to.
Poultry and Game birds - ✔✔Minimum internal temperature requirement:
82°C (180°F)
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 2
, Breasts, Roasts, Pieces 74oC (165oF)
Stuffing in Poultry - ✔✔Minimum internal temperature requirement:
74oC (165oF)
Eggs - ✔✔Minimum internal temperature requirement:
63oC (145oF) for 15 seconds.
Food mixtures - ✔✔Minimum internal temperature requirement:
74°C (165°F)
Pork, lamb, beef, and veal - ✔✔Minimum internal temperature requirement:
Medium-rare 63oC (145oF) (Beef, veal, and lamb)
Medium 71oC (160oF) (Beef, veal, lamb, pork)
Well done 77oC (170oF) (Beef, veal, lamb)
Mechanically tenderized meat - ✔✔Minimum internal temperature requirement:
63oC (145oF)
Ground meats - ✔✔Minimum internal temperature requirement:
71°C (160°F)
Fish - ✔✔Minimum internal temperature requirement:
70°C (158°F)
COPYRIGHT © 2025 BY KATELYN WHITMAN, ALL RIGHTS RESERVED 3
