TFM Food Safety Fundamentals 2

Question 1

How long can Time/Temperature Control for Safety (TCS) food safely remain in the temperature danger zone?

Accepted Answer

4 hours total

Answer

1 hour total

Answer

2 hours total

Answer

6 hours total

Question 2

Which of the following is an example of a TCS (Time/Temperature Control for Safety) food?

Accepted Answer

Cooked pasta

Answer

Dry rice (uncooked)

Answer

Whole uncut watermelon

Answer

Crackers in sealed packaging

Question 3

What action should a food manager take when receiving a shipment of ground beef at 50°F?

Accepted Answer

Reject it because it exceeds the safe receiving temperature

Answer

Accept it and refrigerate immediately

Answer

Accept it if it looks and smells fine

Answer

Cook it immediately

Question 4

Which thermometer type is best for measuring the internal temperature of thick foods?

Accepted Answer

Bimetallic stemmed thermometer

Answer

Surface thermometer

Answer

Infrared thermometer

Answer

Glass thermometer

Question 5

What is the correct method to cool a large pot of hot soup quickly?

Accepted Answer

Use an ice bath and stir frequently

Answer

Leave it on the counter overnight

Answer

Place it directly in a walk-in cooler while still very hot

Answer

Cover tightly and refrigerate after 2 hours

Question 6

When calibrating a thermometer using the ice-point method, what should the reading be?

Accepted Answer

32°F

Answer

0°F

Answer

41°F

Answer

212°F