SERVSAFE MANAGER COURSEBOOK Temperature Control and Food Storage 1

Question 1

At what maximum temperature should cold TCS food be received?

Accepted Answer

41°F (5°C)

Answer

Cold TCS food must be received at 41°F or below to ensure it has been kept out of the Temperature Danger Zone during transport.

Question 2

What is the correct method for thawing TCS food?

Accepted Answer

In a refrigerator at 41°F or below

Answer

Thawing TCS food under refrigeration at 41°F or below is the safest method because it keeps food out of the Temperature Danger Zone.

Question 3

Hot TCS food should be held at a minimum internal temperature of:

Accepted Answer

135°F

Answer

Hot TCS food must be held at 135°F or higher to keep it above the Temperature Danger Zone.

Question 4

In what order should raw proteins be stored in a refrigerator from top to bottom?

Accepted Answer

Ready-to-eat, seafood, whole cuts of beef, ground meat, poultry

Answer

Foods should be stored by minimum internal cooking temperature, with ready-to-eat on top and highest-temperature items like poultry at the bottom.

Question 5

How quickly must hot food be cooled from 135°F to 70°F?

Accepted Answer

Within 2 hours

Answer

Hot food must be cooled from 135°F to 70°F within 2 hours as the first stage of the two-stage cooling process.

SERVSAFE MANAGER COURSEBOOK Practice Test