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18 Cards in this Set
- Front
- Back
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What is the Temperature Danger Zone as identified by the FDA Model Food Code? |
A. 40°F - 140°F B. 35°F - 141°F C. 41°F - 135°F D. 32°F - 140°F |
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How long can TCS Food be held at a temperature of 32°F - 41°F? |
A. Indefinite B. 7 Days C. 4 Hours D. 3 Days |
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When using time as a public health control, how long can hot food be held before it must be discarded? |
A. 4 Hours B. 6 Hours C. 2 Hours D. Food may not be held without temperature control. |
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Reheating leftovers for immediate service must reach a minimum internal temperature or critical limit of |
A. 165°F for 15 seconds within 2 hours B. 135°F for 15 seconds C. The critical limit specific to food item D. Not specified |
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Reheating leftovers for hot holding must reach a minimum internal temperature or critical limit of |
A. 165°F for 15 seconds within 2 hours B. 135°F for 15 seconds C. The critical limit specific to food item D. Not specified |
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Plant foods and commercially processed hermetically sealed foods for immediate service must reach a minimum internal temperature or critical limit of |
A. 165°F for 15 seconds within 2 hours B. 135°F for 15 seconds C. The critical limit specific to food item D. Not specified |
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Plant foods and commercially processed hermetically sealed foods for hot holding must reach a minimum internal temperature or critical limit of |
A. 165°F for 15 seconds within 2 hours
B. 135°F C. The critical limit specific to food item D. Not specified |
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A whole roast, not cooked to order, must reach a minimum internal temperature or critical limit of |
A. 145°F for 4 minutes B. 145°F for 15 seconds C. Not specified D. 130°F for 112 minutes |
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A whole roast, cooked rare, must reach a minimum internal temperature or critical limit of |
A. 145°F for 4 minutes B. 145°F for 15 seconds C. Not specified D. 130°F for 112 minutes |
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A whole roast, that has been marinated, must reach a minimum internal temperature or critical limit of |
A. 145°F for 4 minutes B. 155°F for 15 seconds C. Not specified D. 130°F for 112 minutes |
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A piece of meat that has been mechanically tenderized, must reach a minimum temperature or critical limit of |
A. 145°F for 4 minutes B. 155°F for 15 seconds C. Not specified D. 130°F for 112 minutes |
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Stuffing prepared using TCS Foods must reach a minimum temperature or critical limit of |
A. 135°F for 15 seconds B. 145°F for 15 seconds C. 155°F for 15 seconds D. 165°F for 15 seconds |
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Eggs, not cooked to order, for immediate service must reach a minimum internal temperature or critical limit of |
A. 135°F for 15 seconds B. 145°F for 15 seconds C. 155°F for 15 seconds D. 165°F for 15 seconds |
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Eggs prepared for hot holding must reach a minimum internal temperature or critical limit of |
A. 135°F for 15 seconds B. 145°F for 15 seconds C. 155°F for 15 seconds D. 165°F for 15 seconds |
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When using time as a public health control, how long can cold food be held before it must be discarded? |
A. 4 Hours at 70°F or lower B. 6 Hours at 70°F or lower C. 2 Hours at 70°F or lower D. Food may not be held without temperature control. |
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Pathogens reproduce the fastest when exposed to which temperature range? |
A. 70°F - 125°F B. 41°F - 70°F C. 41°F - 135°F D. 32°F - 41°F |
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Hot TCS Foods that require preparation and have many ingredients (ie: soups, stews, hotdishes, casseroles) must reach a minimum internal temperature or critical limit of |
A. 135°F for 15 seconds
B. 145°F for 15 seconds C. 155°F for 15 seconds D. 165°F for 15 seconds |
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Stuffed meat, stuffed seafood, stuffed poultry and stuffed pasta must reach a minimum internal temperature or critical limit of |
A. 135°F for 15 seconds B. 145°F for 15 seconds C. 155°F for 15 seconds D. 165°F for 15 seconds |
