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Time and Temperature Control Flashcards

7 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Time and Temperature Control flashcards as text

  1. A food worker is thawing shrimp by leaving it on a prep table at room temperature. Why is this method unsafe?

    Answer: The outer layers enter the temperature danger zone while the center is still frozen

    Thawing at room temperature causes the outer layers of food to enter the danger zone (41°F–135°F) while the interior remains frozen, allowing pathogens to multiply.

  2. What is the minimum internal cooking temperature for ground beef patties?

    Answer: 155°F (68°C) for 15 seconds

    Ground beef must reach 155°F (68°C) for 15 seconds because grinding distributes surface pathogens throughout the entire product.

  3. A steam table is holding mashed potatoes at 125°F (52°C). What corrective action is required?

    Answer: Reheat them to 165°F (74°C) and adjust the steam table

    Hot TCS food must be held at 135°F (57°C) or higher; food below that temperature must be reheated to 165°F (74°C) before returning to hot holding.

  4. Which thermometer type is best suited for measuring the surface temperature of a flat griddle?

    Answer: Thermocouple with a surface probe

    A thermocouple with a surface probe is designed to lie flat against surfaces and provides accurate readings for griddles and flat-top equipment.

  5. Leftover cooked pasta is taken out of refrigeration and reheated in a microwave. To what temperature must it reach?

    Answer: 165°F (74°C)

    All TCS food reheated for hot holding must reach an internal temperature of 165°F (74°C) within 2 hours, including food reheated in a microwave.

  6. A food service operation uses a blast chiller to cool roasted turkey. What is the maximum time allowed to cool the turkey from 135°F to 41°F?

    Answer: 6 hours total

    ServSafe requires TCS food to be cooled from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within the next 4 hours, for a total of 6 hours.

  7. Which of the following scenarios represents proper time-temperature control during cold holding?

    Answer: Sliced cheese held at 41°F (5°C) on a refrigerated display

    Cold TCS food must be held at 41°F (5°C) or lower; sliced cheese at 41°F meets the ServSafe cold holding standard.