TFHC Food Storage and Temperature Control

Question 1

What is the correct temperature range for storing cold potentially hazardous foods in Texas?

Accepted Answer

Below 41°F (5°C)

Answer

Below 50°F (10°C)

Answer

Below 45°F (7°C)

Answer

Below 55°F (13°C)

Question 2

What is the minimum internal temperature for storing hot potentially hazardous foods?

Accepted Answer

135°F (57°C)

Answer

125°F (52°C)

Answer

140°F (60°C)

Answer

150°F (66°C)

Question 3

What is the 'temperature danger zone' for food in Texas food safety guidelines?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

32°F to 140°F (0°C to 60°C)

Answer

50°F to 165°F (10°C to 74°C)

Answer

40°F to 145°F (4°C to 63°C)

Question 4

How should raw meat be stored relative to ready-to-eat foods in a refrigerator?

Accepted Answer

Raw meat below ready-to-eat foods

Answer

Raw meat above ready-to-eat foods

Answer

Raw meat on the same shelf

Answer

Raw meat in the door compartment

Question 5

How long can cooked food safely remain in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours total

Answer

2 hours total

Answer

6 hours total

Answer

8 hours total

Question 6

What is the correct order of raw meat storage from top to bottom shelf in a refrigerator?

Accepted Answer

Ready-to-eat, fish, whole beef, ground meat, poultry

Answer

Poultry, ground meat, whole beef, fish, ready-to-eat

Answer

Fish, whole beef, poultry, ground meat, ready-to-eat

Answer

Ready-to-eat, poultry, fish, whole beef, ground meat