Temperature Control & Food Storage Flashcards
6 cards from real Food Safety practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Temperature Control & Food Storage flashcards as text
At what temperature must hot food be held during service to remain safe?
Answer: 135°F or above
Hot food must be held at 135°F or above to prevent bacterial growth during service.
In the two-stage cooling method, how quickly must food cool from 135°F to 70°F?
Answer: Within 2 hours
The first stage of cooling requires food to drop from 135°F to 70°F within 2 hours.
What is the minimum internal temperature for cooking fish?
Answer: 145°F
Fish must be cooked to an internal temperature of 145°F for 15 seconds to be safe for consumption.
To what temperature must previously cooked food be reheated before hot holding?
Answer: 165°F
Previously cooked food must be reheated to 165°F within 2 hours before being placed in hot holding.
What is the total maximum time allowed for the two-stage cooling process?
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.
Which thermometer type is best suited for checking the temperature of thin foods like hamburger patties?
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.