Food Safety Temperature Control & Food Storage 2

Question 1

At what temperature must hot food be held during service to remain safe?

Accepted Answer

135°F or above

Answer

Hot food must be held at 135°F or above to prevent bacterial growth during service.

Question 2

In the two-stage cooling method, how quickly must food cool from 135°F to 70°F?

Accepted Answer

Within 2 hours

Answer

The first stage of cooling requires food to drop from 135°F to 70°F within 2 hours.

Question 3

What is the minimum internal temperature for cooking fish?

Accepted Answer

145°F

Answer

Fish must be cooked to an internal temperature of 145°F for 15 seconds to be safe for consumption.

Question 4

To what temperature must previously cooked food be reheated before hot holding?

Accepted Answer

165°F

Answer

Previously cooked food must be reheated to 165°F within 2 hours before being placed in hot holding.

Question 5

What is the total maximum time allowed for the two-stage cooling process?

Accepted Answer

6 hours

Answer

Food must cool from 135°F all the way to 41°F within a total of 6 hours using the two-stage method.

Food Safety Practice Test