SNHD Temperature Danger Zone

Question 1

According to the SNHD, what is the Temperature Danger Zone (TDZ)?

Accepted Answer

41°F to 135°F

Answer

40°F to 140°F

Answer

50°F to 150°F

Answer

32°F to 212°F

Question 2

What is the minimum internal temperature for hot holding TCS foods?

Accepted Answer

135°F

Answer

125°F

Answer

130°F

Answer

140°F

Question 3

What is the maximum internal temperature for cold holding TCS foods?

Accepted Answer

41°F

Answer

45°F

Answer

50°F

Answer

32°F

Question 4

How often should the temperature of food being held in a steam table be checked?

Accepted Answer

At least every 4 hours

Answer

Once a day

Answer

Every 6 hours

Answer

Only when a customer complains

Question 5

Which food item is being held improperly?

Accepted Answer

A tray of cut melons on a buffet line at 55°F.

Answer

A container of potato salad in an ice bath at 39°F.

Answer

A roast beef in a holding unit at 140°F.

Answer

A pot of soup on a steam table at 150°F.

Question 6

The range within the TDZ where bacteria grow most rapidly is often called the 'super' danger zone. What is this temperature range?

Accepted Answer

70°F to 125°F

Answer

60°F to 100°F

Answer

80°F to 130°F

Answer

41°F to 90°F

Question 7

When using time as a public health control for cold food, what is the maximum amount of time the food can be held without temperature control, provided it does not exceed 70°F?

Accepted Answer

6 hours

Answer

2 hours

Answer

4 hours

Answer

8 hours