First 15 2/6/19

The range that is above 41 degrees and below the 135 degrees where bacteria grows the fastest.

• Core/Internal Temperature

• Temperature Danger Zone

• Temperature Abuse

• Temperature Safety Zone

Foods that can be consumed without preparation or treatment, such as washing or cooking, immediately before they are eaten.

• Temperature Control Foods

• Ready-to-eat Foods

• Commercially Processed Foods

• TCS Foods

Which of the following is NOT a TCS food?

• Cut Melon

• Cooked Grains

• Milk/Dairy Products

• Banana

Which of the following is NOT an accepatble method to thaw frozen food?

• In fridge at 41 degrees or lower.

• Part of the cooking process.

• Under running water at 70 degrees or lower.

• On the counter.

Internal cooking temperature of poultry is:

• 155

• 165

• 135

• 145

Internal temperature for fish is:

• 130

• 135

• 145

• 150

How long can TCS foods remain without temperature control?

• up to 4 hours

• up to 2 hours

• up to 6 hours

• up to 1 hour

When cooling TCS foods, how long do you have to get the food tempature down to 41 degrees?

• 4 hours

• 2 hours

• 1 hour

• 6 hours

How long can you keep properly cooled food?

• 1 day

• 5 days

• 7 days

• until it starts to smell

Which of the following is NOT a method for taste testing?

• Use disposable utensil.

• Place tasting portion in small dish.

• Take a step away from dish.

• Share tasting utensils as you taste over the serving container.