Temperature Control Flashcards
6 cards from real NRFSP 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 flashcards as text
What is the correct internal temperature for reheating TCS food for hot holding?
Answer: 165°F
TCS food must be reheated to 165°F within 2 hours before being placed back into hot holding at 135°F or above.
A thermometer used for measuring food temperatures should be calibrated using which method?
Answer: Either ice-point or boiling point method
Thermometers can be calibrated using either the ice-point (32°F) or boiling point (212°F at sea level) method.
What is the minimum hot-holding temperature for TCS foods like soup and gravy?
Answer: 135°F
All hot TCS foods must be held at 135°F or above to prevent bacterial growth during service.
Which piece of equipment best maintains required cold-holding temperatures for a salad bar?
Answer: Ice bath
An ice bath (with food container nested in ice) is a reliable method for maintaining cold TCS foods at 41°F or below at a salad bar.
How often should a manager check the temperature of food displayed on a buffet line?
Answer: Every 2 hours
Buffet food temperatures should be checked every 2 hours to allow time to correct problems before the 4-hour discard limit is reached.
What is the maximum time allowed between 70°F and 41°F in the two-stage cooling process?
Answer: 4 hours
The second stage of cooling (from 70°F to 41°F) must be completed within 4 hours for a total cooling time of 6 hours.