TFM Temperature Control and Food Storage 3

Question 1

What is the first stage of the two-stage cooling process for cooked TCS foods?

Accepted Answer

Cool from 135°F to 70°F within 2 hours

Answer

Cool from 165°F to 70°F within 4 hours

Answer

Cool from 135°F to 41°F within 4 hours

Answer

Cool from 165°F to 41°F within 2 hours

Question 2

What is the second stage of the two-stage cooling process for TCS foods?

Accepted Answer

Cool from 70°F to 41°F within 4 hours

Answer

Cool from 70°F to 41°F within 2 hours

Answer

Cool from 70°F to 32°F within 2 hours

Answer

Cool from 70°F to 41°F within 6 hours

Question 3

Which method is approved for safely thawing frozen TCS foods?

Accepted Answer

In the refrigerator at 41°F or below

Answer

On the counter at room temperature overnight

Answer

Submerged in a bucket of standing warm water

Answer

At any temperature as long as it is thawed within 8 hours

Question 4

What is the minimum temperature for hot holding TCS foods during service?

Accepted Answer

135°F

Answer

125°F

Answer

130°F

Answer

145°F

Question 5

When using time as a public health control (no temperature monitoring), how long can TCS food be held before it must be served or discarded?

Accepted Answer

4 hours

Answer

2 hours

Answer

6 hours

Answer

8 hours

Question 6

A food manager needs to rapidly cool a large pot of beef stew. Which method is most effective?

Accepted Answer

Stir the stew frequently in an ice water bath

Answer

Place the covered pot directly in a standard upright refrigerator

Answer

Leave it uncovered at room temperature until it stops steaming

Answer

Place it in a walk-in cooler without any other action

Question 7

When thawing food under running water, which requirement must be met?

Accepted Answer

Water must be potable and at 70°F or below with sufficient water velocity

Answer

Water temperature must be above 70°F to speed thawing

Answer

Any temperature water may be used as long as thawing takes less than 4 hours

Answer

Water must be at exactly 32°F to prevent bacterial growth