Controlling Time and Temperature
Controlling Time and Temperature Quiz
Test your knowledge on food safety and temperature control with our engaging quiz! This quiz covers essential practices that every food handler should know.
- 9 multiple-choice questions
- Understand critical temperature zones
- Learn about safe food handling
Where should a food handler check the temperature of food?
On the bottom surface
On the top surface
In the thinnest part
In the thickest part
Pathogens frow well between which temperatures?
0*F and 32*F (-18*C and 0*C)
32*F and 41*F (0*C and 5*C)
41*F and 135*F (5*C and 57*C)
135*F and 165*F (57*C and 74*C)
Which food item needs time and temperature control to keep it safe?
Loaf of bread
Cooked rice
Whole apples
Bottled ketchup
What is time-temperature abuse?
Allowing food to stay at temperatures good for the growth of pathogens
Receiving frozen food frozen
Transferring pathogens from one surface or food to another
Staying home when sick with a fever
Cooked poultry must reach what minimum internal temperature for at least 15 seconds?
135*F (57*C)
145*F (63*C)
155*F (68*C)
165*F (74*C)
At what minimum temperature must hot TCS food be held?
70*F (21*C)
100*F (38*C)
120*F (49*C)
135*F (57*C)
Ready-to-eat TCS food that will be held for longer than 24 hours must be labeled with the date of food
Was purchased.
Is stored.
Will be prepared.
Must be thrown out.
What is the correct temperature for receiving cold TCS food?
41*F (5*C)
45*F (7*C)
51*F (11*C)
55*F (13*C)
What is one of the correct ways to thaw TCS food?
On the counter overnight
As part of the cooking process
In a sink full of hot water
Under a heat lamp
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