ServSafe Time and Temperature Control Questions and Answers 1 — Questions and Answers
Question 1: What is the maximum amount of time that hot TCS food can be held in the temperature danger zone before it must be thrown out?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
According to ServSafe guidelines, TCS (Time/Temperature Control for Safety) food that has been in the temperature danger zone (41°F to 135°F) for four hours or more must be discarded. This is because bacteria can multiply to unsafe levels within this timeframe.
Question 2: A large pot of chili was cooked to the correct temperature. According to the two-stage cooling process, what is the first step and its time limit?
- Cool from 135°F to 70°F within 4 hours
- Cool from 165°F to 70°F within 2 hours
- Cool from 135°F to 70°F within 2 hours (Correct answer)
- Cool from 145°F to 41°F within 6 hours
Correct answer: Cool from 135°F to 70°F within 2 hours
The first stage of the two-stage cooling process requires that food be cooled from 135°F to 70°F within two hours. This is the most critical period because bacteria grow fastest in this upper range of the temperature danger zone. The second stage is to cool the food from 70°F to 41°F or lower in the next four hours, for a total cooling time of six hours.
Question 3: Which of the following is NOT an approved method for thawing frozen TCS food?
- In a microwave, if the food is cooked immediately afterward.
- Submerged under running, potable water at 70°F or lower.
- On the counter at room temperature. (Correct answer)
- In a refrigerator at 41°F or lower.
Correct answer: On the counter at room temperature.
Leaving TCS food to thaw at room temperature is unsafe because the outer layers of the food can sit in the temperature danger zone for too long while the inside is still frozen. Approved thawing methods include refrigeration, under cold running water, in a microwave followed by immediate cooking, or as part of the cooking process itself.
Question 4: A food handler needs to reheat a container of leftover soup for hot-holding on a buffet. What is the minimum internal temperature the soup must reach, and within what timeframe?
- 145°F for 15 seconds within 1 hour
- 155°F for 15 seconds within 2 hours
- 135°F for 15 seconds within 4 hours
- 165°F for 15 seconds within 2 hours (Correct answer)
Correct answer: 165°F for 15 seconds within 2 hours
When reheating previously cooked and cooled TCS food for hot-holding, it must be reheated to an internal temperature of 165°F for 15 seconds. This must be accomplished within two hours to ensure pathogens are killed and do not have time to multiply.
Question 5: The temperature danger zone, as defined by ServSafe, is the range between:
- 40°F and 140°F
- 32°F and 165°F
- 41°F and 135°F (Correct answer)
- 70°F and 125°F
Correct answer: 41°F and 135°F
The ServSafe temperature danger zone is from 41°F to 135°F. TCS foods must be kept out of this range as much as possible to prevent the rapid growth of harmful bacteria. While pathogens grow especially fast between 70°F and 125°F, the entire range from 41°F to 135°F is considered the danger zone.
Question 6: A catering company is serving cold TCS food at an outdoor event without temperature control. If the food starts at 41°F, what is the maximum time it can be served before it must be discarded, provided the food temperature does not exceed 70°F?
- 2 hours
- 4 hours
- 8 hours
- 6 hours (Correct answer)
Correct answer: 6 hours
Cold TCS food can be held without temperature control for up to six hours if it was held at 41°F or lower before being removed from refrigeration, and if its temperature does not exceed 70°F during service. The food must be labeled with the time it was removed and the time it must be discarded.
ServSafe Time and Temperature Control Questions and Answers 1
What is the maximum amount of time that hot TCS food can be held in the temperature danger zone before it must be thrown out?