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

Stage one requires cooling food from 135°F to 70°F within 2 hours to rapidly move it through the most dangerous part of the danger zone.

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

Stage two allows 4 hours to cool food from 70°F to 41°F, completing the full two-stage cooling within a total of 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

Thawing in the refrigerator at 41°F or below keeps food continuously out of the temperature danger zone throughout the process.

Question 4

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

Accepted Answer

135°F

Answer

TCS foods must be hot held at 135°F or above to prevent bacterial growth while the food awaits service.

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

Under time as a public health control, TCS foods may be held for a maximum of 4 hours before being served or discarded.

TFM - Texas Food Manager Practice Test