NRFSP Temperature Control

Question 1

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

Accepted Answer

41°F to 135°F

Answer

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?

Accepted Answer

165°F

Answer

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?

Accepted Answer

4 hours

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

41°F

Answer

Refrigerators must maintain TCS foods at 41°F or below to prevent bacterial growth.

NRFSP - National Registry of Food Safety Professionals Practice Test