Temperature Control & Cold Chain Management Flashcards

What is the temperature danger zone for food according to the FDA Food Code?

Answer: 41°F to 135°F (5°C to 57°C)

The FDA Food Code defines the temperature danger zone as 41°F to 135°F (5°C to 57°C), where bacteria multiply most rapidly.

How long can TCS (Time/Temperature Control for Safety) food remain in the temperature danger zone before it must be discarded?

Answer: 4 hours total

TCS food that has been in the temperature danger zone for a cumulative total of 4 hours or more must be discarded.

What is the maximum cold-holding temperature for TCS foods such as sliced deli meats?

Answer: 41°F (5°C)

TCS foods must be held at 41°F (5°C) or below to slow bacterial growth and prevent foodborne illness.

A walk-in cooler loses power overnight. Cooked chicken was stored at 38°F. After 5 hours without power the temperature reaches 55°F. What action should be taken?

Answer: Discard the chicken because it has been in the danger zone too long

Because 5 hours exceeds the 4-hour maximum allowed in the danger zone, the chicken must be discarded regardless of current temperature.

Which thermometer type is best suited for measuring the surface temperature of a flat grill to verify correct hot-holding surface heat?

Answer: Infrared (laser) thermometer

Infrared thermometers measure surface temperatures without contact, making them ideal for checking flat cooking surfaces like grills.

When cooling cooked soup from 135°F, what is the required temperature it must reach within the first 2 hours?

Answer: 70°F (21°C)

The FDA 2-stage cooling method requires food to cool from 135°F to 70°F within the first 2 hours to reduce bacterial growth rapidly.

After reaching 70°F within 2 hours, cooked food must cool to 41°F or below within what additional time period?

Answer: 4 hours

The FDA 2-stage cooling method requires food to go from 70°F to 41°F within an additional 4 hours (6 hours total cooling time).