ServSafe Time and Temperature Control Questions and Answers

Question 1

What is the maximum amount of time that hot TCS food can be held in the temperature danger zone before it must be thrown out?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours

Question 2

A large pot of chili was cooked to the correct temperature. According to the two-stage cooling process, what is the first step and its time limit?

Accepted Answer

Cool from 135°F to 70°F within 2 hours

Answer

Cool from 135°F to 70°F within 4 hours

Answer

Cool from 165°F to 70°F within 2 hours

Answer

Cool from 145°F to 41°F within 6 hours

Question 3

Which of the following is NOT an approved method for thawing frozen TCS food?

Accepted Answer

On the counter at room temperature.

Answer

In a microwave, if the food is cooked immediately afterward.

Answer

Submerged under running, potable water at 70°F or lower.

Answer

In a refrigerator at 41°F or lower.

Question 4

A food handler needs to reheat a container of leftover soup for hot-holding on a buffet. What is the minimum internal temperature the soup must reach, and within what timeframe?

Accepted Answer

165°F for 15 seconds within 2 hours

Answer

145°F for 15 seconds within 1 hour

Answer

155°F for 15 seconds within 2 hours

Answer

135°F for 15 seconds within 4 hours

Question 5

The temperature danger zone, as defined by ServSafe, is the range between:

Accepted Answer

41°F and 135°F

Answer

40°F and 140°F

Answer

32°F and 165°F

Answer

70°F and 125°F

Question 6

A catering company is serving cold TCS food at an outdoor event without temperature control. If the food starts at 41°F, what is the maximum time it can be served before it must be discarded, provided the food temperature does not exceed 70°F?

Accepted Answer

6 hours

Answer

2 hours

Answer

4 hours

Answer

8 hours