Food Handlers Chapter 3

What is the temperature danger zone for TCS food?

• 35°F to 140°F

• 41°F to 135°F

• 40°F to 120°F

• 32°F to 135°F

Which of the following is NOT considered TCS food?

• Uncooked rice

• Baked potatoes

• Cut tomatoes

• Eggs

What is the correct internal temperature for cooking poultry?

• 135°F for 10 seconds

• 165°F for <1 second

• 145°F for 15 seconds

• 155°F for 17 seconds

Which method is NOT acceptable for thawing TCS food?

• Submerged under running water at 70°F or lower

• In a cooler at 41°F or lower

• In a microwave oven if cooked immediately

• At room temperature

What should you do if you find food at incorrect temperatures?

• Tell your manager

• Ignore it

• Refrigerate it without action

• Serve it immediately

What is the correct procedure for using a thermometer?

• Stick it into the thickest part of the food

• Use it only for cold foods

• Use it without calibration

• Insert it into the thinnest part of the food

What is the maximum storage time for ready-to-eat TCS food prepared on site at 41°F?

• 10 days

• 7 days

• 5 days

• 14 days

Which of the following is a sign that frozen food has been thawed and refrozen?

• Pleasant smell

• Bright color

• Ice crystals on the packaging

• Firm texture

What is the correct internal temperature for cooking ground meat?

• 145°F for 15 seconds

• 155°F for 17 seconds

• 165°F for 1 minute

• 135°F for 10 seconds

What should be included on off-site food labels?

• Name of food and reheating instructions

• Only the reheating instructions

• Only the name of the food

• Only the use-by date