(a) State the temperature range known as the 'danger zone' for bacterial growth. [1] (b) Explain why food should not be left at room temperature for more th...
Question 1 Report
(a) State the temperature range known as the 'danger zone' for bacterial growth. [1]
(b) Explain why food should not be left at room temperature for more than two hours. [2]
(c) Describe two ways of checking that chicken has been cooked thoroughly. [2]
Answer Details
(a) State the temperature range of the danger zone. [1]
- Between 5 degrees Celsius and 63 degrees Celsius (1).
(b) Explain why food should not be left at room temperature for more than two hours. [2]
- Room temperature falls within the danger zone where bacteria can grow rapidly (1).
- After two hours, bacteria may have multiplied to dangerous levels that could cause food poisoning (1).
(c) Describe two ways of checking chicken is cooked thoroughly. [2]
One mark each (max 2):
- Use a food thermometer to check that the internal temperature has reached at least 75 degrees Celsius (1).
- Cut into the thickest part of the meat and check that the juices run clear with no pink colour (1).
- Check that the meat is no longer pink in the centre (1).
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