Food Safety Quiz

What is the primary reason for controlling time and temperature in TCS foods?

• To enhance the flavor of the food

• To prevent the growth of harmful bacteria

• To increase the shelf life of food products

• To make the food more nutritious

Which of the following is NOT an example of a TCS food?

• Dairy products

• Rice

• Bread

• Shellfish

At what minimum internal temperature should poultry be cooked to ensure food safety?

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

• 175°F (79°C)

What is the maximum temperature hot holding TCS foods should be kept at to prevent bacterial growth?

• 135°F (57°C)

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

Within how many hours should TCS foods be cooled from 135°F (57°C) to 70°F (21°C)?

• 2 hours

• 4 hours

• 6 hours

• 8 hours

Which method is NOT listed as a rapid cooling technique for TCS foods?

• Using ice baths

• Dividing large portions into smaller ones

• Leaving the food out at room temperature

• Using shallow containers for storage

Why is regular monitoring of holding, cooling, and cooking temperatures important in food safety?

• To improve the taste of the food

• To comply with food presentation standards

• To prevent foodborne illnesses

• To reduce cooking time

What is the recommended minimum internal temperature for cooking beef, pork, veal, and lamb (steaks, chops, and roasts) to ensure food safety?

• 145°F (63°C)

• 155°F (68°C)

• 165°F (74°C)

• 175°F (79°C)

For how long can TCS foods be safely left in the temperature danger zone before they become unsafe to eat?

• 1 hour

• 2 hours

• 4 hours

• 6 hours

The "danger zone" for bacterial growth is between _____ and 135*F.