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
A food manager discovers that roast beef was accidentally left at room temperature for 5 hours. What must be done?
Answer: Discard the roast beef
TCS food held in the temperature danger zone for 4 hours or more must be discarded, regardless of its appearance or smell.
When using a thermocouple thermometer to check the temperature of chicken soup, where should the probe be inserted?
Answer: Into the thickest or deepest part of the food
The thermometer probe should be inserted into the thickest or deepest part of the food to measure the coldest or least-cooked point.
Which of the following is an approved method for thawing frozen TCS food?
Answer: Thawing under running potable water at 70°F (21°C) or lower
Running potable water at 70°F (21°C) or lower is an approved thawing method because the continuous water flow keeps the food surface from entering the danger zone.
A food handler is cooking stuffed pork chops. What minimum internal temperature must the stuffing inside reach?
Answer: 165°F (74°C) for 15 seconds
Stuffed meats, poultry, fish, and pasta must reach 165°F (74°C) because the stuffing may be contaminated by juices from the raw meat surrounding it.
How often should food temperatures be checked when using time-temperature logs during hot holding service?
Answer: At least every 2 hours
Checking temperatures at least every 2 hours during hot holding allows staff enough time to take corrective action if temperatures fall below 135°F before the 4-hour limit is reached.
A food manager wants to cool a large batch of clam chowder. Which approach best meets the two-stage cooling requirement?
Answer: Divide into 2-inch deep pans, place in an ice-water bath while stirring, then transfer to the cooler
Dividing into shallow pans and using an active ice-water bath with stirring maximizes heat transfer, allowing the soup to pass through 70°F within 2 hours and 41°F within 4 more hours.
A food operation is cooking shell eggs to order for immediate service. What is the minimum internal temperature required?
Answer: 145°F (63°C) for 15 seconds
Shell eggs cooked for immediate service must reach 145°F (63°C) for 15 seconds; eggs cooked for hot holding require 155°F.