Temperature Control and Food Storage Flashcards
6 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Temperature Control and Food Storage flashcards as text
At what maximum temperature should cold TCS food be received?
Answer: 41°F (5°C)
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.
What is the correct method for thawing TCS food?
Answer: In a refrigerator at 41°F or below
Thawing TCS food under refrigeration at 41°F or below is the safest method because it keeps food out of the Temperature Danger Zone.
Hot TCS food should be held at a minimum internal temperature of:
Answer: 135°F
Hot TCS food must be held at 135°F or higher to keep it above the Temperature Danger Zone.
In what order should raw proteins be stored in a refrigerator from top to bottom?
Answer: Ready-to-eat, seafood, whole cuts of beef, ground meat, poultry
Foods should be stored by minimum internal cooking temperature, with ready-to-eat on top and highest-temperature items like poultry at the bottom.
How quickly must hot food be cooled from 135°F to 70°F?
Answer: Within 2 hours
Hot food must be cooled from 135°F to 70°F within 2 hours as the first stage of the two-stage cooling process.
After the first stage of cooling, food must reach 41°F within how many additional hours?
Answer: 4 hours
After reaching 70°F, food must continue cooling to 41°F within the next 4 hours, for a total cooling time of 6 hours.