NRFSP Temperature Control 1 — Questions and Answers
Question 1: What is the temperature danger zone for bacterial growth in food?
- 32°F to 100°F
- 41°F to 135°F (Correct answer)
- 50°F to 140°F
- 40°F to 145°F
Correct answer: 41°F to 135°F
The NRFSP defines the temperature danger zone as 41°F to 135°F, where bacteria multiply most rapidly.
Question 2: What minimum internal temperature must poultry reach to be considered safe to serve?
- 145°F
- 155°F
- 160°F
- 165°F (Correct answer)
Correct answer: 165°F
Poultry must reach an internal temperature of 165°F for 15 seconds to destroy Salmonella and other pathogens.
Question 3: How long can TCS food safely remain in the temperature danger zone before it must be discarded?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
TCS foods must be discarded after a cumulative total of 4 hours in the temperature danger zone.
Question 4: What is the correct method for cooling hot food from 135°F to 41°F?
- Cool to 70°F within 4 hours, then to 41°F within 2 more hours
- Cool to 70°F within 2 hours, then to 41°F within 4 more hours (Correct answer)
- Place directly in refrigerator and allow 8 hours to cool
- Cool at room temperature for 1 hour, then refrigerate
Correct answer: Cool to 70°F within 2 hours, then to 41°F within 4 more hours
The two-stage cooling method requires cooling from 135°F to 70°F within 2 hours, then to 41°F within the next 4 hours.
Question 5: At what minimum temperature should a refrigerator holding TCS foods be set?
- 32°F
- 38°F
- 41°F (Correct answer)
- 45°F
Correct answer: 41°F
Refrigerators must maintain TCS foods at 41°F or below to prevent bacterial growth.
Question 6: Ground beef must be cooked to what minimum internal temperature for 15 seconds?
- 145°F
- 150°F
- 155°F (Correct answer)
- 165°F
Correct answer: 155°F
Ground beef must reach 155°F for 15 seconds because grinding spreads surface pathogens throughout the product.
NRFSP Temperature Control 1
What is the temperature danger zone for bacterial growth in food?