ServSafe Time and Temperature Control Questions and Answers 1

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

According to ServSafe guidelines, TCS (Time/Temperature Control for Safety) food that has been in the temperature danger zone (41°F to 135°F) for four hours or more must be discarded. This is because bacteria can multiply to unsafe levels within this timeframe.

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

The first stage of the two-stage cooling process requires that food be cooled from 135°F to 70°F within two hours. This is the most critical period because bacteria grow fastest in this upper range of the temperature danger zone. The second stage is to cool the food from 70°F to 41°F or lower in the next four hours, for a total cooling time of six 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

Leaving TCS food to thaw at room temperature is unsafe because the outer layers of the food can sit in the temperature danger zone for too long while the inside is still frozen. Approved thawing methods include refrigeration, under cold running water, in a microwave followed by immediate cooking, or as part of the cooking process itself.

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

When reheating previously cooked and cooled TCS food for hot-holding, it must be reheated to an internal temperature of 165°F for 15 seconds. This must be accomplished within two hours to ensure pathogens are killed and do not have time to multiply.

Question 5

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

Accepted Answer

41°F and 135°F

Answer

The ServSafe temperature danger zone is from 41°F to 135°F. TCS foods must be kept out of this range as much as possible to prevent the rapid growth of harmful bacteria. While pathogens grow especially fast between 70°F and 125°F, the entire range from 41°F to 135°F is considered the danger zone.

ServSafe Practice Test

ServSafe Practice Test

ServSafe Time and Temperature Control Questions and Answers 1