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
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 165°F (74°C) for at least 15 seconds before it is placed on a hot-holding line. Once reheated properly, it can then be held at 135°F or above.
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
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.
1. What is FIFO?
2. Give an example of the meaning.
FIFO: First in, first out
Example: the oldest items are always used before the newer ones.
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 air
Correct answer: B
The thickest part.
Ready-to-eat food that has been in the danger zone for 5 hours should be thrown away.
True or False
Correct answer: True
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
To slow bacterial growth and keep it safe for consumption.
Food held at 140°F is safe to serve as hot food.
True or False
Answer: True
Hot food must be at 135°F or higher.
What is the minimum temperature for reheating food for hot-holding service?
Correct answer is: 165°F.
This ensures that any harmful bacteria are destroyed before the food is placed on the hot-holding line.
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 spicy
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
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. Box of crackers
Correct answer: C
Sliced watermelon
Cut melons are TCS foods (Time/Temperature Control for Safety)
Raw chicken can be safely cooked to 155°F.
True or False
Answer: False
Poultry must reach 165°F.
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
So there is enough time to take corrective action (like reheating or discarding) before the food spends too long in the Temperature Danger Zone.
Frozen food can be thawed safely on the counter as long as it is covered.
Answer: False
(Never thaw food at room temperature.)
Correct answer: False
Never thaw food at room temperature.
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
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
It is safe to refrigerate as long as it does not exceed 4 hours.
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
Correct answer: C
135°F
Hot food must be held at 135°F (57°C) or above.
Hot-held food must stay at or above 125°F to be safe.
(It must be 135°F or higher.)
Correct answer: False
It must be 135°F or higher.
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
Because this is the freezing point of water.
Leftover cooked rice can be stored at room temperature for up to 4 hours.
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