ServSafe Safe Food Handling Practices 2 — Questions and Answers
Question 1: What is the maximum time TCS food can remain in the temperature danger zone?
- 2 hours total
- 4 hours total (Correct answer)
- 6 hours total
- 8 hours total
Correct answer: 4 hours total
TCS food can be in the danger zone for a maximum cumulative total of 4 hours.
Every minute between 41 and 135 degrees F counts toward this total, including during receiving, prep, cooking, cooling, and holding. After 4 cumulative hours, the food must be discarded.
Question 2: What is the correct method for cooling cooked food from 135 to 41 degrees F?
- Place the entire pot in the freezer in a large covered container
- Cool from 135 to 70 degrees F within 2 hours, then from 70 to 41 degrees F within 4 more hours (Correct answer)
- Let it sit at room temperature until it stops steaming
- Cool from 135 to 41 degrees F within 2 hours total
Correct answer: Cool from 135 to 70 degrees F within 2 hours, then from 70 to 41 degrees F within 4 more hours
The two-stage cooling method accounts for fastest bacterial growth between 125 and 70 degrees F.
Stage 1: 135 to 70 degrees F within 2 hours (the critical stage). Stage 2: 70 to 41 degrees F within an additional 4 hours. If food has not reached 70 degrees F in 2 hours, reheat to 165 degrees F and restart.
Question 3: To what minimum temperature must leftover food be reheated for hot holding?
- 135 degrees F
- 145 degrees F
- 155 degrees F
- 165 degrees F (Correct answer)
Correct answer: 165 degrees F
Previously cooked foods must be reheated to 165 degrees F for 15 seconds within 2 hours.
The 165 degrees F requirement accounts for additional bacterial exposure during cooling and storage. Hot holding equipment should NEVER be used to reheat food as it heats too slowly.
Question 4: Which is a TCS (Time/Temperature Control for Safety) food?
- Uncut whole watermelon
- Dry crackers in a sealed package
- Sliced deli turkey breast (Correct answer)
- Unopened canned beans
Correct answer: Sliced deli turkey breast
Sliced deli turkey is a TCS food because it is moist, protein-rich, and low-acid.
TCS foods support rapid bacterial growth due to high moisture, adequate protein, and near-neutral pH. Other examples include dairy products, eggs, cooked rice and pasta, cut melons, and sprouts.
Question 5: What is the correct way to check the temperature of a hamburger patty?
- Touch it to feel if hot enough
- Insert the thermometer through the side to the center (Correct answer)
- Place the thermometer on the surface
- Check the grill temperature instead
Correct answer: Insert the thermometer through the side to the center
For thin foods, the probe should be inserted horizontally through the side to the center.
Inserting from the top may push through the patty or measure the grill temperature. The sensing area in the last 1-2 inches of the tip must be fully surrounded by food. The minimum for ground meat is 155 degrees F.
Question 6: Which food requires a minimum internal cooking temperature of 145 degrees F for 15 seconds?
- Ground beef patty
- Chicken thigh
- Whole pork loin roast (Correct answer)
- Stuffed pasta shells
Correct answer: Whole pork loin roast
Whole cuts of pork require 145 degrees F for 15 seconds with a 3-minute rest time.
The 145 degrees F requirement applies to whole muscle cuts of beef, pork, veal, lamb, commercially raised game, fish, shellfish, and eggs cooked for immediate service. Ground meats require 155 degrees F, poultry requires 165 degrees F.
ServSafe Safe Food Handling Practices 2
What is the maximum time TCS food can remain in the temperature danger zone?