NRFSP Temperature Control 3

Question 1

What is the correct internal temperature for reheating TCS food for hot holding?

Accepted Answer

165°F

Answer

135°F

Answer

145°F

Answer

155°F

Question 2

A thermometer used for measuring food temperatures should be calibrated using which method?

Accepted Answer

Either ice-point or boiling point method

Answer

Boiling point method only

Answer

Ice-point method only

Answer

Digital self-calibration only

Question 3

What is the minimum hot-holding temperature for TCS foods like soup and gravy?

Accepted Answer

135°F

Answer

125°F

Answer

130°F

Answer

140°F

Question 4

Which piece of equipment best maintains required cold-holding temperatures for a salad bar?

Accepted Answer

Ice bath

Answer

Standard refrigerator

Answer

Portable cooler

Answer

Chilled serving dishes alone

Question 5

How often should a manager check the temperature of food displayed on a buffet line?

Accepted Answer

Every 2 hours

Answer

Once at the beginning of service

Answer

Every 4 hours

Answer

Only when a complaint is received

Question 6

What is the maximum time allowed between 70°F and 41°F in the two-stage cooling process?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours