NRFSP Temperature Control

Question 1

What is the temperature danger zone for bacterial growth in food?

Accepted Answer

41°F to 135°F

Answer

32°F to 100°F

Answer

50°F to 140°F

Answer

40°F to 145°F

Question 2

What minimum internal temperature must poultry reach to be considered safe to serve?

Accepted Answer

165°F

Answer

145°F

Answer

155°F

Answer

160°F

Question 3

How long can TCS food safely remain in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours

Question 4

What is the correct method for cooling hot food from 135°F to 41°F?

Accepted Answer

Cool to 70°F within 2 hours, then to 41°F within 4 more hours

Answer

Cool to 70°F within 4 hours, then to 41°F within 2 more hours

Answer

Place directly in refrigerator and allow 8 hours to cool

Answer

Cool at room temperature for 1 hour, then refrigerate

Question 5

At what minimum temperature should a refrigerator holding TCS foods be set?

Accepted Answer

41°F

Answer

32°F

Answer

38°F

Answer

45°F

Question 6

Ground beef must be cooked to what minimum internal temperature for 15 seconds?

Accepted Answer

155°F

Answer

145°F

Answer

150°F

Answer

165°F