Time & Temperature
What is the Temperature Danger Zone?
A. 0°F–32°F
B. 32°F–70°F
C. 41°F–135°F
D. 135°F–200°F
Correct answer: C
41°F–135°F
This range is known as the Temperature Danger Zone because bacteria can grow rapidly in food between these temperatures.
Reheated food must reach at least 135°F before being placed on a hot-holding line.
True or False
Correct answer: False
Reheating must reach 165°F.
Reheated food must reach at least 165°F (for 15 seconds) before being placed on a hot-holding line to ensure any harmful bacteria are destroyed.
What is the BEST way to cool a large pot of chili?
A. Put it in the freezer while hot
B. Stir it until it cools
C. Divide into smaller, shallow containers
D. Leave it out on the counter overnight
Correct Answer: C
Divide into smaller, shallow containers
This allows the chili to cool quickly and evenly, helping it pass through the Temperature Danger Zone faster and reducing the risk of bacterial growth.
Raw meat and ready-to-eat foods can be stored on the same shelf if wrapped.
True or False
Answer: False
Raw meat must be stored below ready-to-eat foods to prevent cross-contamination.
What is FIFO?
FIFO: First in, first out
It’s a food storage method used to make sure older food is used before newer food. This helps prevent food from expiring or spoiling.
Where should you check the temperature of the food?
A. The very top surface
B. The thickest part
C. A random spot
D. The side closest to the thick part
Correct answer: B
The thickest part.
This is where food takes the longest to heat or cool, so it gives the most accurate reading for food safety.
Ready-to-eat food that has been in the danger zone for 5 hours should be thrown away.
True or False
Correct answer: True
Ready-to-eat food left in the Temperature Danger Zone for more than 4 hours is unsafe, so at 5 hours it must be discarded.
Cold food must be stored at or below:
A. 45°F
B. 41°F
C. 50°F
D. 32°F
Correct answer: B
41°F
Cold food must be stored at or below 41°F to keep it out of the Temperature Danger Zone and prevent bacteria from growing.
Food held at 140°F is safe to serve as hot food.
True or False
Answer: True
It is above the required minimum holding temperature of 135°F, keeping it out of the Temperature Danger Zone.
What is the minimum temperature for reheating food for hot-holding service?
Correct answer is: 165°F.
Food must reach 165°F for at least 15 seconds before it can be placed on a hot-holding line to ensure it is safe to serve.
Why is the Temperature Danger Zone dangerous for food?
A. Food dries out too fast
B. Bacteria grow quickly
C. Food freezes during this time
D. Food becomes too moldy
Correct answer: B
Bacteria grow quickly
Bacteria can multiply rapidly in this range, increasing the risk of foodborne illness.
Bacteria grow fastest in the Temperature Danger Zone.
True or False
Correct answer: True
Bacteria multiply most rapidly within the Temperature Danger Zone (41°F–135°F), which is why keeping food out of this range is critical for safety.
Which food is MOST likely to become unsafe if held in the danger zone?
A. Unopened canned beans
B. Bag of flour
C. Sliced watermelon
D. Apples
Correct answer: C
Sliced watermelon
Cut or sliced fruits like watermelon are ready-to-eat foods and have moisture and nutrients that allow bacteria to grow quickly if left in the Temperature Danger Zone.
Raw chicken can be safely cooked to 155°F.
True or False
Answer: False
Raw chicken must be cooked to an internal temperature of 165°F to be safe to eat. At 155°F, it has not reached a high enough temperature to destroy harmful bacteria.
Explain why dividing large batches of food into smaller containers helps maintain food safety.
Correct answer: Smaller portions cool faster and evenly, reducing the risk of bacteria growing in the center of the food.
How often should you check the temperature of hot-held food?
A. Every 15 minutes
B. Every hour
C. Every 2 hours
D. Only at the beginning and end of the shift
Correct answer: C
Every 2 hours
Checking at least every 2 hours ensures food stays out of the Temperature Danger Zone and remains safe to serve.
Frozen food can be thawed safely on the counter as long as it is covered.
True or False
Correct answer: False
Thawing food on the counter is not safe, even if it’s covered. The outer layers can enter the Temperature Danger Zone while the inside is still frozen
When using a thermometer, what must you do FIRST?
A. Shake it
B. Sanitize it
C. Tap the probe
D. Put it in ice
Correct Answer: B
Sanitize it
Before using a food thermometer, you must sanitize the probe first to prevent cross-contamination between foods.
A food item that has been in the Danger Zone for 3.5 hours can still be safely refrigerated.
True or False
Correct answer: True
3.5 hours is still within the safe limit (under 4 hours) and can be properly refrigerated or otherwise handled safely.
1. Give 3 examples of TCS foods.
2. Explain why they are high-risk.
Correct answer:
1. Meat, poultry, dairy, cooked rice, cut fruit.
2. They are high-risk because they provide nutrients and moisture that allow bacteria to grow.
Hot food must be held at or above what temperature?
A. 90°F
B. 110°F
C. 135°F
D. 165°F
Correct answer: C
135°F
Hot-held food must be kept at 135°F or higher to stay out of the Temperature Danger Zone and prevent bacterial growth.
Hot-held food must stay at or above 125°F to be safe.
True or False
Correct answer: False
Hot-held food must be kept at or above 135°F, not 125°F, to stay out of the Temperature Danger Zone and remain safe.
At what temperature should an ice-water mixture read when checking thermometer accuracy?
A. 0°F
B. 32°F
C. 41°F
D. 50°F
Correct answer: B
32°F
An ice-water mixture should read 32°F (0°C) because that is the freezing point of water and the standard for checking thermometer accuracy.
Leftover cooked rice can be stored at room temperature for up to 4 hours.
True or False
Answer: False
Rice must be cooled quickly and refrigerated because it is high-risk for bacterial growth.
How should a food thermometer be cleaned before checking food temperature?
Correct answer:
1. Wash
2. Rinse
3. Sanitize
4. Air dry