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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

  1. What is the maximum cold-holding temperature for TCS food?

    Answer: 41°F

    TCS food held cold must remain at 41°F or below to prevent bacterial growth during storage or service.

  2. In the second stage of cooling, how quickly must food cool from 70°F to 41°F?

    Answer: Within 4 hours

    Food must cool from 70°F to 41°F within 4 hours as the second stage of the two-stage cooling method.

  3. What is the minimum internal temperature for cooking stuffed meats or stuffed pasta?

    Answer: 165°F

    Stuffed meats and pasta must reach 165°F because the filling can harbor pathogens requiring higher heat to destroy.

  4. Which type of thermometer is NOT safe to use in food service operations?

    Answer: Glass thermometer

    Glass thermometers are not safe for food service because they can break and contaminate food with glass shards.

  5. How often should food temperatures be checked in a hot-holding unit during service?

    Answer: Every 2 hours

    Food temperatures should be checked every 2 hours to allow time to take corrective action before the 4-hour limit is exceeded.

  6. What action must be taken if TCS food has been in the temperature danger zone for more than 4 hours?

    Answer: Discard the food

    Food that has accumulated more than 4 hours in the temperature danger zone must be discarded to prevent foodborne illness.