Time and Temperature Control Flashcards

A food handler pulls cooked chicken from the oven at 180°F and places it in a steam table. After 3 hours the chicken reads 138°F. What action is required?

Answer: Reheat the chicken to 165°F within 2 hours

TCS food held below 135°F must be reheated to 165°F within 2 hours to be safe for continued hot holding.

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

Answer: 155°F

Ground beef must reach 155°F for 15 seconds to destroy pathogens that may have been introduced during grinding.

A soup is cooled from 135°F to 70°F in 3 hours. How much additional time does the food handler have to cool it to 41°F?

Answer: 2 hours

The two-stage cooling rule allows 2 hours to drop from 70°F to 41°F after the first stage is complete.

Which cooling method is MOST effective for rapidly cooling a large pot of chili?

Answer: Divide chili into shallow pans and place in an ice-water bath

Dividing food into shallow containers and using an ice-water bath increases surface area and rapidly removes heat.

Shellfish must be received at or below which temperature?

Answer: 45°F

Live shellfish and shucked shellfish must be received at 45°F or lower and then cooled to 41°F within 4 hours.

A food handler is reheating leftover lasagna in a microwave. What must they do to ensure even temperature distribution?

Answer: Stir or rotate the food midway and let it stand covered for 2 minutes after reaching 165°F

Microwaves heat unevenly, so stirring or rotating plus a 2-minute stand time helps heat distribute to 165°F throughout.

What is the maximum time TCS food can remain in the temperature danger zone during preparation before it must be cooked or refrigerated?

Answer: 2 hours

TCS food should spend no more than a cumulative total of 4 hours in the danger zone, but best practice is to limit prep exposure to 2 hours before cooking or chilling.