Food Safety Temperature Control & Food Storage 2 — Questions and Answers
Question 1: At what temperature must hot food be held during service to remain safe?
- 120°F or above
- 130°F or above
- 135°F or above (Correct answer)
- 145°F or above
Correct answer: 135°F or above
Hot food must be held at 135°F or above to prevent bacterial growth during service.
Question 2: In the two-stage cooling method, how quickly must food cool from 135°F to 70°F?
- Within 1 hour
- Within 2 hours (Correct answer)
- Within 4 hours
- Within 6 hours
Correct answer: Within 2 hours
The first stage of cooling requires food to drop from 135°F to 70°F within 2 hours.
Question 3: What is the minimum internal temperature for cooking fish?
- 135°F
- 145°F (Correct answer)
- 155°F
- 165°F
Correct answer: 145°F
Fish must be cooked to an internal temperature of 145°F for 15 seconds to be safe for consumption.
Question 4: To what temperature must previously cooked food be reheated before hot holding?
- 135°F
- 145°F
- 155°F
- 165°F (Correct answer)
Correct answer: 165°F
Previously cooked food must be reheated to 165°F within 2 hours before being placed in hot holding.
Question 5: What is the total maximum time allowed for the two-stage cooling process?
- 2 hours
- 4 hours
- 6 hours (Correct answer)
- 8 hours
Correct answer: 6 hours
Food must cool from 135°F all the way to 41°F within a total of 6 hours using the two-stage method.
Question 6: Which thermometer type is best suited for checking the temperature of thin foods like hamburger patties?
- Bimetallic stemmed thermometer
- Thermocouple thermometer (Correct answer)
- Glass thermometer
- Infrared thermometer
Correct answer: Thermocouple thermometer
A thermocouple thermometer has a small probe tip that reads temperature at the very tip, giving accurate readings for thin foods quickly.
Food Safety Temperature Control & Food Storage 2
At what temperature must hot food be held during service to remain safe?