ServSafe Certification Time and Temperature Control 2 — Questions and Answers
Question 1: A cook removes chicken from the oven at 158°F (70°C) and lets it rest. Which statement about carryover cooking is correct?
- The internal temperature will drop immediately
- The internal temperature may continue to rise after removal from heat (Correct answer)
- Carryover cooking only applies to beef products
- Resting time counts against the 4-hour time-temperature abuse limit
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.
Question 2: Which of the following is NOT a TCS (Time/Temperature Control for Safety) food?
- Cooked rice
- Sliced tomatoes
- Dry crackers (Correct answer)
- Cooked beans
Correct answer: Dry crackers
Dry crackers have low water activity and no moisture to support bacterial growth, so they are not considered TCS foods.
Question 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?
- The soup must reach 41°F (5°C) or lower
- The soup must reach 70°F (21°C) or lower (Correct answer)
- The soup must be reheated to 165°F (74°C)
- The soup must be discarded immediately
Correct 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.
Question 4: At what minimum internal temperature must poultry be cooked to ensure safety?
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 15 seconds
- 165°F (74°C) for 15 seconds (Correct answer)
- 135°F (57°C) for 15 seconds
Correct 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.
Question 5: How long can TCS food safely remain in the temperature danger zone during preparation before it must be cooked or discarded?
- 1 hour
- 2 hours
- 4 hours cumulative (Correct answer)
- 6 hours
Correct 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.
Question 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?
- Accept it and refrigerate immediately
- Accept it since it is below the danger zone ceiling
- Reject it because ground beef must be received at 41°F (5°C) or lower (Correct answer)
- Accept it only if it will be cooked within 2 hours
Correct 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.
Question 7: Which cooling method is most effective for rapidly reducing the temperature of a large pot of chili?
- Placing the pot uncovered in a walk-in cooler
- Dividing the chili into shallow pans and placing in an ice bath (Correct answer)
- Adding ice cubes directly into the pot
- Leaving the pot at room temperature until it stops steaming
Correct 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.
ServSafe Certification Time and Temperature Control 2
A cook removes chicken from the oven at 158°F (70°C) and lets it rest.
Which statement about carryover cooking is correct?