Food Storage and Temperature Control Flashcards
6 cards from real TFHC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Storage and Temperature Control flashcards as text
What is the correct temperature range for storing cold potentially hazardous foods in Texas?
Answer: Below 41°F (5°C)
Texas food safety rules require cold potentially hazardous foods to be stored at 41°F (5°C) or below to prevent bacterial growth.
What is the minimum internal temperature for storing hot potentially hazardous foods?
Answer: 135°F (57°C)
Hot potentially hazardous foods must be held at 135°F (57°C) or above to prevent bacterial growth.
What is the 'temperature danger zone' for food in Texas food safety guidelines?
Answer: 41°F to 135°F (5°C to 57°C)
The temperature danger zone is 41°F to 135°F, where bacteria multiply most rapidly in food.
How should raw meat be stored relative to ready-to-eat foods in a refrigerator?
Answer: Raw meat below ready-to-eat foods
Raw meat must always be stored below ready-to-eat foods to prevent contamination from drips.
How long can cooked food safely remain in the temperature danger zone before it must be discarded?
Answer: 4 hours total
Food that has been in the temperature danger zone for a cumulative total of 4 hours or more must be discarded.
What is the correct order of raw meat storage from top to bottom shelf in a refrigerator?
Answer: Ready-to-eat, fish, whole beef, ground meat, poultry
Foods are stored top to bottom based on required cooking temperature, with ready-to-eat on top and poultry on the bottom.