ServSafe Time and Temperature Control 5 — Questions and Answers
Question 1: A restaurant receives a delivery of vacuum-packaged smoked fish. What temperature must it be held at to prevent Clostridium botulinum growth?
- 41°F or lower (Correct answer)
- 45°F or lower
- 50°F or lower
- 38°F or lower
Correct answer: 41°F or lower
Reduced-oxygen packaged fish must be held at 41°F or lower because the anaerobic environment supports C. botulinum if temperatures rise.
Question 2: Which thermometer type is BEST for checking the internal temperature of a thin hamburger patty?
- Bimetallic stemmed thermometer
- Thermocouple with a thin tip (Correct answer)
- Infrared thermometer
- Glass thermometer
Correct answer: Thermocouple with a thin tip
A thermocouple with a thin-tip probe reads quickly and accurately in thin foods where a thick bimetallic stem would give an inaccurate reading.
Question 3: After being cooked and cooled, leftover beef stew is reheated on a stovetop for hot holding. To what temperature must it be reheated?
- 135°F
- 145°F
- 155°F
- 165°F (Correct answer)
Correct answer: 165°F
Previously cooked and cooled TCS food that is reheated for hot holding must reach 165°F within 2 hours.
Question 4: A bimetallic stemmed thermometer needs to be calibrated. Which method involves placing the probe in a container of ice water?
- Boiling-point method
- Ice-point method (Correct answer)
- Reference method
- Zero-point method
Correct answer: Ice-point method
The ice-point method uses a slurry of crushed ice and water; the thermometer should read 32°F and is adjusted if it does not.
Question 5: At what temperature must a walk-in cooler operate to safely store TCS food?
- Below 50°F
- At or below 41°F (Correct answer)
- At or below 45°F
- Below 35°F
Correct answer: At or below 41°F
Walk-in coolers must maintain 41°F or lower to keep TCS food out of the temperature danger zone.
Question 6: A food handler thaws frozen shrimp by placing the bag under running water. What is the maximum water temperature allowed for this method?
- 50°F
- 60°F
- 70°F (Correct answer)
- 32°F
Correct answer: 70°F
Running water used for thawing must be 70°F or lower to ensure the outer layers of the food stay out of the danger zone while the interior thaws.
Question 7: A cook prepares egg salad at 9:00 AM and places it in a display case that malfunctions, holding it at 55°F. At what time must the egg salad be discarded?
- 1:00 PM (Correct answer)
- 3:00 PM
- 5:00 PM
- 11:00 AM
Correct answer: 1:00 PM
TCS food held above 41°F enters the danger zone; with a 4-hour maximum limit starting at 9:00 AM, the food must be discarded by 1:00 PM.
ServSafe Time and Temperature Control 5
A restaurant receives a delivery of vacuum-packaged smoked fish.
What temperature must it be held at to prevent Clostridium botulinum growth?