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Temperature Control Flashcards

6 cards from real NRFSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Temperature Control flashcards as text

  1. What is the temperature danger zone for bacterial growth in food?

    Answer: 41°F to 135°F

    The NRFSP defines the temperature danger zone as 41°F to 135°F, where bacteria multiply most rapidly.

  2. What minimum internal temperature must poultry reach to be considered safe to serve?

    Answer: 165°F

    Poultry must reach an internal temperature of 165°F for 15 seconds to destroy Salmonella and other pathogens.

  3. How long can TCS food safely remain in the temperature danger zone before it must be discarded?

    Answer: 4 hours

    TCS foods must be discarded after a cumulative total of 4 hours in the temperature danger zone.

  4. What is the correct method for cooling hot food from 135°F to 41°F?

    Answer: Cool to 70°F within 2 hours, then to 41°F within 4 more hours

    The two-stage cooling method requires cooling from 135°F to 70°F within 2 hours, then to 41°F within the next 4 hours.

  5. At what minimum temperature should a refrigerator holding TCS foods be set?

    Answer: 41°F

    Refrigerators must maintain TCS foods at 41°F or below to prevent bacterial growth.

  6. Ground beef must be cooked to what minimum internal temperature for 15 seconds?

    Answer: 155°F

    Ground beef must reach 155°F for 15 seconds because grinding spreads surface pathogens throughout the product.