ServSafe Safe Food Handling Practices 2

Question 1

What is the maximum time TCS food can remain in the temperature danger zone?

Accepted Answer

4 hours total

Answer

TCS food can be in the danger zone for a maximum cumulative total of 4 hours.

Question 2

What is the correct method for cooling cooked food from 135 to 41 degrees F?

Accepted Answer

Cool from 135 to 70 degrees F within 2 hours, then from 70 to 41 degrees F within 4 more hours

Answer

The two-stage cooling method accounts for fastest bacterial growth between 125 and 70 degrees F.

Question 3

To what minimum temperature must leftover food be reheated for hot holding?

Accepted Answer

165 degrees F

Answer

Previously cooked foods must be reheated to 165 degrees F for 15 seconds within 2 hours.

Question 4

Which is a TCS (Time/Temperature Control for Safety) food?

Accepted Answer

Sliced deli turkey breast

Answer

Sliced deli turkey is a TCS food because it is moist, protein-rich, and low-acid.

Question 5

What is the correct way to check the temperature of a hamburger patty?

Accepted Answer

Insert the thermometer through the side to the center

Answer

For thin foods, the probe should be inserted horizontally through the side to the center.

ServSafe Practice Test