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

TCS foods should not remain in the temperature danger zone (41°F–135°F) for more than 4 cumulative hours before being discarded.

Question 2

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

Accepted Answer

Cooked pasta

Answer

Cooked pasta is a TCS food because cooking makes it moist and capable of supporting rapid bacterial growth without proper temperature control.

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

Ground beef must be received at 41°F or below; a delivery temperature of 50°F exceeds the safe limit and the shipment must be rejected.

Question 4

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

Accepted Answer

Bimetallic stemmed thermometer

Answer

A bimetallic stemmed thermometer is inserted into the thickest part of a food to accurately measure internal temperature.

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

An ice bath with frequent stirring rapidly reduces the temperature of large volumes of food through the danger zone safely.

TFM - Texas Food Manager Practice Test