Time and Temperature Control Flashcards

A restaurant receives a delivery of vacuum-packaged smoked fish. What temperature must it be held at to prevent Clostridium botulinum growth?

Answer: 41°F or lower

Reduced-oxygen packaged fish must be held at 41°F or lower because the anaerobic environment supports C. botulinum if temperatures rise.

Which thermometer type is BEST for checking the internal temperature of a thin hamburger patty?

Answer: Thermocouple with a thin tip

A thermocouple with a thin-tip probe reads quickly and accurately in thin foods where a thick bimetallic stem would give an inaccurate reading.

After being cooked and cooled, leftover beef stew is reheated on a stovetop for hot holding. To what temperature must it be reheated?

Answer: 165°F

Previously cooked and cooled TCS food that is reheated for hot holding must reach 165°F within 2 hours.

A bimetallic stemmed thermometer needs to be calibrated. Which method involves placing the probe in a container of ice water?

Answer: Ice-point method

The ice-point method uses a slurry of crushed ice and water; the thermometer should read 32°F and is adjusted if it does not.

At what temperature must a walk-in cooler operate to safely store TCS food?

Answer: At or below 41°F

Walk-in coolers must maintain 41°F or lower to keep TCS food out of the temperature danger zone.

A food handler thaws frozen shrimp by placing the bag under running water. What is the maximum water temperature allowed for this method?

Answer: 70°F

Running water used for thawing must be 70°F or lower to ensure the outer layers of the food stay out of the danger zone while the interior thaws.

A cook prepares egg salad at 9:00 AM and places it in a display case that malfunctions, holding it at 55°F. At what time must the egg salad be discarded?

Answer: 1:00 PM

TCS food held above 41°F enters the danger zone; with a 4-hour maximum limit starting at 9:00 AM, the food must be discarded by 1:00 PM.