Food Safety: Time and Temperature Control Assessment

What is TCS food?

• Food that needs to be kept frozen at all times

• Food that needs time and temperature control for safety

• Food that can be stored at room temperature

• Food that must be cooked immediately

What is the lower end of the temperature danger zone?

• 32 °F (0 °C)

• 50 °F (10 °C)

• 41 °F (5 °C)

• 20 °F (−7 °C)

What internal temperature should poultry be cooked to?

• 145 °F (63 °C) for 15 seconds

• 155 °F (68 °C) for 17 seconds

• 135 °F (57 °C) for 15 seconds

• 165 °F (74 °C) for less than 1 second

Which of the following is NOT an acceptable way to thaw TCS food?

• In the refrigerator

• Under running water

• At room temperature

• In the microwave

What should you do after using a food thermometer?

• Wipe it with a clean cloth

• Store it immediately

• Wash, rinse, sanitize, and air-dry it

• Only rinse with hot water

How long can ready-to-eat TCS food be stored at 41 °F (5 °C) or lower?

• 5 days

• 10 days

• 7 days

• 14 days

What internal temperature should ground meat be cooked to?

• 145 °F (63 °C) for 15 seconds

• 155 °F (68 °C) for 17 seconds

• 165 °F (74 °C) for less than 1 second

• 135 °F (57 °C) for 15 seconds

When checking food temperature, where should you insert the thermometer?

• Near the surface

• In the thickest part

• On the side

• In multiple random locations

At what temperature should hot TCS food be received?

• 125°F (52°C) or higher

• 130°F (54°C) or higher

• 135°F (57°C) or higher

• 145°F (63°C) or higher

Which of the following is NOT a proper cooling method for TCS food?

• Using ice water baths

• Cooling at room temperature

• Using blast chillers

• Adding ice to food