ServSafe Certification Time and Temperature Control 2

Question 1

A cook removes chicken from the oven at 158°F (70°C) and lets it rest. Which statement about carryover cooking is correct?

Accepted Answer

The internal temperature may continue to rise after removal from heat

Answer

The internal temperature will drop immediately

Answer

Carryover cooking only applies to beef products

Answer

Resting time counts against the 4-hour time-temperature abuse limit

Question 2

Which of the following is NOT a TCS (Time/Temperature Control for Safety) food?

Accepted Answer

Dry crackers

Answer

Cooked rice

Answer

Sliced tomatoes

Answer

Cooked beans

Question 3

A food handler checks a pot of soup that has been cooling. After 2 hours it is at 130°F (54°C). What must happen within the next 4 hours?

Accepted Answer

The soup must reach 70°F (21°C) or lower

Answer

The soup must reach 41°F (5°C) or lower

Answer

The soup must be reheated to 165°F (74°C)

Answer

The soup must be discarded immediately

Question 4

At what minimum internal temperature must poultry be cooked to ensure safety?

Accepted Answer

165°F (74°C) for 15 seconds

Answer

145°F (63°C) for 15 seconds

Answer

155°F (68°C) for 15 seconds

Answer

135°F (57°C) for 15 seconds

Question 5

How long can TCS food safely remain in the temperature danger zone during preparation before it must be cooked or discarded?

Accepted Answer

4 hours cumulative

Answer

1 hour

Answer

2 hours

Answer

6 hours

Question 6

A restaurant receives a delivery of raw ground beef. The internal temperature of the beef is 50°F (10°C). What should the food manager do?

Accepted Answer

Reject it because ground beef must be received at 41°F (5°C) or lower

Answer

Accept it and refrigerate immediately

Answer

Accept it since it is below the danger zone ceiling

Answer

Accept it only if it will be cooked within 2 hours

Question 7

Which cooling method is most effective for rapidly reducing the temperature of a large pot of chili?

Accepted Answer

Dividing the chili into shallow pans and placing in an ice bath

Answer

Placing the pot uncovered in a walk-in cooler

Answer

Adding ice cubes directly into the pot

Answer

Leaving the pot at room temperature until it stops steaming