NRFSP Temperature Control 3

Question 1

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

Accepted Answer

165°F

Answer

TCS food must be reheated to 165°F within 2 hours before being placed back into hot holding at 135°F or above.

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

Thermometers can be calibrated using either the ice-point (32°F) or boiling point (212°F at sea level) method.

Question 3

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

Accepted Answer

135°F

Answer

All hot TCS foods must be held at 135°F or above to prevent bacterial growth during service.

Question 4

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

Accepted Answer

Ice bath

Answer

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.

Question 5

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

Accepted Answer

Every 2 hours

Answer

Buffet food temperatures should be checked every 2 hours to allow time to correct problems before the 4-hour discard limit is reached.

NRFSP - National Registry of Food Safety Professionals Practice Test