SERVSAFE MANAGER COURSEBOOK Temperature Control and Food Storage 3

Question 1

What is the maximum time TCS food can remain in the Temperature Danger Zone before being discarded?

Accepted Answer

4 hours total

Answer

2 hours total

Answer

6 hours total

Answer

8 hours total

Question 2

Which thermometer type is most appropriate for measuring the surface temperature of a grill?

Accepted Answer

Infrared thermometer

Answer

Bimetallic stemmed thermometer

Answer

Thermocouple probe thermometer

Answer

Thermistor thermometer

Question 3

What must be done with a thermometer after each use to prevent cross-contamination?

Accepted Answer

Clean and sanitize it

Answer

Rinse it with hot water

Answer

Wipe it with a paper towel

Answer

Store it in a sanitizer bucket

Question 4

Commercially prepared raw oysters must be received at what temperature?

Accepted Answer

45°F or below

Answer

41°F or below

Answer

50°F or below

Answer

38°F or below

Question 5

How should food service operators handle a power outage affecting refrigeration?

Accepted Answer

Keep doors closed and discard TCS food after 4 hours if power is not restored

Answer

Immediately move all food to dry storage

Answer

Use dry ice to maintain temperature indefinitely

Answer

Transfer all food to coolers with no time limit

Question 6

What is the proper procedure when reheating TCS food for hot-holding?

Accepted Answer

Reheat to 165°F within 2 hours

Answer

Reheat to 135°F within 1 hour

Answer

Reheat to 145°F within 4 hours

Answer

Reheat to 155°F within 3 hours