TFHC Food Storage and Temperature Control 1

Question 1

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

Accepted Answer

Below 41°F (5°C)

Answer

Texas food safety rules require cold potentially hazardous foods to be stored at 41°F (5°C) or below to prevent bacterial growth.

Question 2

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

Accepted Answer

135°F (57°C)

Answer

Hot potentially hazardous foods must be held at 135°F (57°C) or above to prevent bacterial growth.

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

The temperature danger zone is 41°F to 135°F, where bacteria multiply most rapidly in food.

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 must always be stored below ready-to-eat foods to prevent contamination from drips.

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

Food that has been in the temperature danger zone for a cumulative total of 4 hours or more must be discarded.

TFHC - Texas Food Handlers Certification Practice Test