Temperature Control and Food Storage Flashcards

What is the temperature danger zone for food according to Texas food safety regulations?

Answer: 41°F to 135°F

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

What is the maximum allowable temperature for cold holding TCS (Time/Temperature Control for Safety) foods?

Answer: 41°F

TCS foods must be cold held at 41°F or below to prevent bacterial growth and keep food out of the danger zone.

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

Answer: 4 hours cumulative

TCS food that has spent a cumulative total of 4 or more hours in the temperature danger zone must be discarded.

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

Answer: Cooked rice

Cooked rice is a TCS food because it provides moisture and nutrients that support rapid bacterial growth.

When receiving a shipment of fresh fish, what temperature should it be at upon delivery?

Answer: 41°F or below

Fresh fish must be received at 41°F or below to verify it was properly refrigerated during transport.

In a walk-in refrigerator, where should raw poultry be stored relative to other foods?

Answer: Below ready-to-eat foods and raw beef

Raw poultry must be stored on the lowest shelf because it requires the highest cooking temperature and poses the greatest contamination risk.

Which thermometer is best suited for verifying the internal temperature of a thick piece of meat?

Answer: Bimetallic stemmed thermometer

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