TFHC Food Storage and Temperature Control 1 — Questions and Answers
Question 1: What is the correct temperature range for storing cold potentially hazardous foods in Texas?
- Below 41°F (5°C) (Correct answer)
- Below 50°F (10°C)
- Below 45°F (7°C)
- Below 55°F (13°C)
Correct answer: Below 41°F (5°C)
Texas food safety rules require cold potentially hazardous foods to be stored at 41°F (5°C) or below to prevent bacterial growth.
Question 2: What is the minimum internal temperature for storing hot potentially hazardous foods?
- 135°F (57°C) (Correct answer)
- 125°F (52°C)
- 140°F (60°C)
- 150°F (66°C)
Correct answer: 135°F (57°C)
Hot potentially hazardous foods must be held at 135°F (57°C) or above to prevent bacterial growth.
Question 3: What is the 'temperature danger zone' for food in Texas food safety guidelines?
- 41°F to 135°F (5°C to 57°C) (Correct answer)
- 32°F to 140°F (0°C to 60°C)
- 50°F to 165°F (10°C to 74°C)
- 40°F to 145°F (4°C to 63°C)
Correct answer: 41°F to 135°F (5°C to 57°C)
The temperature danger zone is 41°F to 135°F, where bacteria multiply most rapidly in food.
Question 4: How should raw meat be stored relative to ready-to-eat foods in a refrigerator?
- Raw meat below ready-to-eat foods (Correct answer)
- Raw meat above ready-to-eat foods
- Raw meat on the same shelf
- Raw meat in the door compartment
Correct answer: Raw meat below ready-to-eat foods
Raw meat must always be stored below ready-to-eat foods to prevent contamination from drips.
Question 5: How long can cooked food safely remain in the temperature danger zone before it must be discarded?
- 4 hours total (Correct answer)
- 2 hours total
- 6 hours total
- 8 hours total
Correct answer: 4 hours total
Food that has been in the temperature danger zone for a cumulative total of 4 hours or more must be discarded.
Question 6: What is the correct order of raw meat storage from top to bottom shelf in a refrigerator?
- Ready-to-eat, fish, whole beef, ground meat, poultry (Correct answer)
- Poultry, ground meat, whole beef, fish, ready-to-eat
- Fish, whole beef, poultry, ground meat, ready-to-eat
- Ready-to-eat, poultry, fish, whole beef, ground meat
Correct answer: Ready-to-eat, fish, whole beef, ground meat, poultry
Foods are stored top to bottom based on required cooking temperature, with ready-to-eat on top and poultry on the bottom.
TFHC Food Storage and Temperature Control 1
What is the correct temperature range for storing cold potentially hazardous foods in Texas?