Time and Temp Control
Purchasing, Delivery, and Storage
Thaw/Prep/Cook/Cooling/
Reheating
Hot/Cold Holding & Service
Cleaning and Sanitizing
100

Above what temperature does heat start to destroy bacteria?

135F

100

Which food item would you reject on delivery?

Box of organic cereal with torn packaging 

100

When thawing food in a microwave, what should be the next step?

Cook it immediately using conventional cooking equipment 

100

When delivering prepared hot food to an off site location, what should you do?

 Maintain the temperature above 135˚F when in transit

100

According to the FIFO rule, what is the correct order of “Use By” dates?

Aug. 31, Sept. 4, Sept. 7

200

Which part of the food is it recommended to test with a temperature probe?

Center or thickest part of the food 

200

Which of these foods are stored correctly?

A box of rice on a shelf, 6 inches off the floor 

200

What is the minimum safe cooking temperature for a beef roast?

145˚F for 4 minutes 

200

Cold hold food can be held for service without temperature control for a maximum of?

6 hours 

200

How often should you clean and sanitize a food contact surface that is in constant use?

 Every 4 hours

300

Why should cooked food be chilled as quickly as possible?

To reduce the amount of time the food is in the temperature danger zone 

300

In a cooler, in which order from the top downwards, would you store ready-to-eat chicken, fresh fish, lettuce, and raw ground beef?

 Ready-to-eat chicken, lettuce, fresh fish, raw ground beef 

300

TCS food reheated for hot holding must reach which internal temperature?

165˚F for 15 seconds

300

Vending machines that store and dispense cold TCS products need to have what safety feature?

Automatic dispensing shut-off if the temperature of the machine rises above 41F 

300

When cleaning and sanitizing items using the 5 Step Cleaning Method, what is the third step?

Rinsing 

400

Which temperature should you calibrate your thermometer to using the “boiling-point method”?

212°F

400

When food is being recalled, what should you mark on the box?

DO NOT USE / DO NOT DISCARD

400

All of the following foods require a variance EXCEPT-

Sliced cucumber

400

Fruits and vegetables that are cooked for hot holding must reach a temperature of?

135˚F

400

At what temperature should the final rinse be in a high temperature dishwasher?

180˚F

500

Which temperature should you calibrate your thermometer to using the “ice-point method”?

32°F

500

How long can you hold a food before it must be discarded?

7 Days

500

What type of thermometer is best for liquids such as soups, sauces, etc.?

Immersion Probe

500

What range within the temperature danger zone does bacteria grow most rapidly?

70˚F-120˚F

500

Where should you store cleaners and sanitizers?

Away from any food or food prep areas