NRFSP Temperature Control 2

Question 1

Which thermometer type is most appropriate for measuring the internal temperature of a thick roast?

Accepted Answer

Bimetallic stemmed thermometer

Answer

A bimetallic stemmed thermometer measures internal temperature accurately when inserted into the thickest part of the meat.

Question 2

What is the required minimum internal temperature for fish cooked in a food service operation?

Accepted Answer

145°F

Answer

Fish must be cooked to a minimum internal temperature of 145°F for 15 seconds per FDA Food Code requirements.

Question 3

A food service manager measures soup at 120°F after being on a steam table for 30 minutes. What action is required?

Accepted Answer

Reheat to 165°F within 2 hours

Answer

Soup that has dropped below 135°F on a hot-holding unit must be reheated to 165°F within 2 hours before returning to hot holding.

Question 4

What is the safe minimum internal temperature for cooking eggs that will be immediately served?

Accepted Answer

145°F

Answer

Eggs that are cooked for immediate service must reach 145°F for 15 seconds to destroy Salmonella.

Question 5

Which method is NOT an approved rapid cooling technique for hot foods?

Accepted Answer

Cooling on the counter at room temperature

Answer

Cooling food at room temperature is not approved because it keeps food in the danger zone too long and allows bacterial growth.

NRFSP - National Registry of Food Safety Professionals Practice Test