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Temperature Danger Zone Flashcards

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

Read the first 6 Temperature Danger Zone flashcards as text

  1. What is the temperature danger zone for potentially hazardous foods in Nevada food establishments?

    Answer: 41°F to 135°F (5°C to 57°C)

    The temperature danger zone is 41°F to 135°F (5°C to 57°C). Potentially hazardous foods must be kept below 41°F or above 135°F to prevent rapid bacterial growth.

  2. How long may a potentially hazardous food item remain in the temperature danger zone before it must be discarded?

    Answer: 4 hours

    TCS foods should not remain in the temperature danger zone (41°F–135°F) for more than 4 cumulative hours. After 4 hours, the food has exceeded the safe time limit and must be discarded.

  3. Which of the following foods is a TCS (Time/Temperature Control for Safety) food that must be kept out of the temperature danger zone?

    Answer: Sliced cooked turkey

    Sliced cooked turkey is a TCS food — it is a cooked animal product that provides nutrients and moisture for bacterial growth and must be kept at safe temperatures (41°F or below, or 135°F or above).

  4. What is the primary reason food should not be thawed on the kitchen counter at room temperature?

    Answer: The outer surface of the food enters the temperature danger zone and can support rapid bacterial growth while the interior is still frozen

    When food thaws at room temperature, the outer surface quickly enters the temperature danger zone (41°F–135°F) and bacteria can multiply rapidly, even while the interior remains frozen.

  5. When cooling hot foods such as soups or stews for refrigerator storage, what temperatures must be reached and in what time frames?

    Answer: From cooking temperature to 70°F within 2 hours, then to 41°F within the next 4 hours

    The two-stage cooling rule requires hot foods to cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F within the next 4 hours — a total of 6 hours maximum.

  6. A pan of cooked chicken at 135°F is placed in a refrigerator at 2:00 PM. At 4:30 PM the chicken has cooled to 68°F. Is this acceptable?

    Answer: No, because the chicken took 2.5 hours to reach 70°F, exceeding the 2-hour first-stage cooling limit

    The first stage of cooling requires food to drop from 135°F to 70°F within 2 hours. The chicken took 2.5 hours to reach 68°F, which exceeds the 2-hour limit for Stage 1, making this a violation.