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Time and Temperature Control Flashcards

7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Time and Temperature Control flashcards as text

  1. A cook removes chicken from the oven at 158°F (70°C) and lets it rest. Which statement about carryover cooking is correct?

    Answer: The internal temperature may continue to rise after removal from heat

    Carryover cooking occurs when residual heat continues to raise the internal temperature of food after it is removed from the heat source.

  2. Which of the following is NOT a TCS (Time/Temperature Control for Safety) food?

    Answer: Dry crackers

    Dry crackers have low water activity and no moisture to support bacterial growth, so they are not considered TCS foods.

  3. A food handler checks a pot of soup that has been cooling. After 2 hours it is at 130°F (54°C). What must happen within the next 4 hours?

    Answer: The soup must reach 70°F (21°C) or lower

    The two-stage cooling method requires food to go from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within an additional 4 hours.

  4. At what minimum internal temperature must poultry be cooked to ensure safety?

    Answer: 165°F (74°C) for 15 seconds

    Poultry must reach an internal temperature of 165°F (74°C) for 15 seconds to destroy pathogens including Salmonella.

  5. How long can TCS food safely remain in the temperature danger zone during preparation before it must be cooked or discarded?

    Answer: 4 hours cumulative

    TCS food that has been in the temperature danger zone for a cumulative total of 4 hours or more must be discarded.

  6. A restaurant receives a delivery of raw ground beef. The internal temperature of the beef is 50°F (10°C). What should the food manager do?

    Answer: Reject it because ground beef must be received at 41°F (5°C) or lower

    Ground beef must be received at 41°F (5°C) or lower; a delivery at 50°F indicates a temperature abuse event and should be rejected.

  7. Which cooling method is most effective for rapidly reducing the temperature of a large pot of chili?

    Answer: Dividing the chili into shallow pans and placing in an ice bath

    Dividing food into shallow containers and placing them in an ice-water bath maximizes surface area exposure and removes heat rapidly.