SERVSAFE MANAGER COURSEBOOK Temperature Control and Food Storage 1 — Questions and Answers
Question 1: At what maximum temperature should cold TCS food be received?
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
- 38°F (3°C)
Correct answer: 41°F (5°C)
Cold TCS food must be received at 41°F or below to ensure it has been kept out of the Temperature Danger Zone during transport.
Question 2: What is the correct method for thawing TCS food?
- In a refrigerator at 41°F or below (Correct answer)
- On the counter at room temperature
- In hot water above 135°F
- Under cool standing water
Correct answer: In a refrigerator at 41°F or below
Thawing TCS food under refrigeration at 41°F or below is the safest method because it keeps food out of the Temperature Danger Zone.
Question 3: Hot TCS food should be held at a minimum internal temperature of:
- 135°F (Correct answer)
- 145°F
- 165°F
- 125°F
Correct answer: 135°F
Hot TCS food must be held at 135°F or higher to keep it above the Temperature Danger Zone.
Question 4: In what order should raw proteins be stored in a refrigerator from top to bottom?
- Ready-to-eat, seafood, whole cuts of beef, ground meat, poultry (Correct answer)
- Poultry, ground meat, seafood, whole beef, ready-to-eat
- Ready-to-eat, ground meat, poultry, seafood, whole beef
- Seafood, whole beef, ground meat, poultry, ready-to-eat
Correct answer: Ready-to-eat, seafood, whole cuts of beef, ground meat, poultry
Foods should be stored by minimum internal cooking temperature, with ready-to-eat on top and highest-temperature items like poultry at the bottom.
Question 5: How quickly must hot food be cooled from 135°F to 70°F?
- Within 2 hours (Correct answer)
- Within 4 hours
- Within 6 hours
- Within 1 hour
Correct answer: Within 2 hours
Hot food must be cooled from 135°F to 70°F within 2 hours as the first stage of the two-stage cooling process.
Question 6: After the first stage of cooling, food must reach 41°F within how many additional hours?
- 4 hours (Correct answer)
- 2 hours
- 6 hours
- 1 hour
Correct answer: 4 hours
After reaching 70°F, food must continue cooling to 41°F within the next 4 hours, for a total cooling time of 6 hours.
SERVSAFE MANAGER COURSEBOOK Temperature Control and Food Storage 1
At what maximum temperature should cold TCS food be received?