Time & Temperature

Question 1

What are the two main factors that affect bacterial growth?

Answer 1

Time and Temperature

Question 2

What are TCS foods?

Answer 2

Foods that provide everything bacteria need to multiply.

Question 3

What are examples of non-TCS foods?

Answer 3

Uncooked bean and rice mixtures, whole fruits.

Question 4

What are examples of TCS foods?

Answer 4

Meats, seafood, eggs, dairy products (cream cheese, milk), plants containing protein (beans, rice, soy), cooked vegetables, sliced vegetables and fruits, garlic in oil.

Question 5

What does FAT TOM stand for?

Answer 5

Food, Acidity, Time, Temperature, Oxygen, Moisture.

Question 6

What type of food do bacteria primarily consume?

Answer 6

Protein and carbohydrates.

Question 7

How does acidity affect bacterial growth?

Answer 7

Bacteria grow in specific acidity environments measured on the pH scale (0-14). Values higher than 7 make it harder for bacteria to grow.

Question 8

What is the pH value that is considered neutral?

Answer 8

pH 7.

Question 9

What pH values are considered acidic?

Answer 9

Values below 7.

Question 10

What is the temperature danger zone for bacterial growth?

Answer 10

Between 41°F and 135°F (5°C and 57°C).

Question 11

What factors influence the amount of time bacteria need to grow?

Answer 11

The other FAT TOM factors.

Question 12

What temperature is considered too cold for refrigerators?

Answer 12

41°F (5°C) and below is too cold (keep refrigerators at a safe temperature).

Question 13

What is the unsafe temperature duration below 70°F (21°C)?

Answer 13

Temperatures below 70°F (21°C) for up to 6 hours are unsafe.

Question 14

What is the hot holding zone temperature?

Answer 14

135°F (57°C) and above is the hot holding zone.

Question 15

What is required for bacteria to grow?

Answer 15

The right amount of oxygen must be present for bacteria to grow.

Question 16

What is a method to prevent bacterial growth related to oxygen?

Answer 16

Use reduced oxygen packaging.

Question 17

What do bacteria need to multiply?

Answer 17

Bacteria need water to multiply.

Question 18

How is moisture measured in food?

Answer 18

Measured by water content in food and water activity (how much water in food can be used).

Example: honey has low water activity.

Question 19

How should temperatures be controlled?

Answer 19

Accurately control temperatures using thermometers.

Question 20

What should be ensured about thermometers?

Answer 20

Ensure thermometers are easy to read.

Question 21

What is the accuracy requirement for a Bimetallic Stem Thermometer?

Answer 21

Must be accurate to within 2°F or 1°C.

Question 22

What is the temperature range for a Bimetallic Stem Thermometer?

Answer 22

Temperature range: O°F to 220°F (-18°C to 104°C).

Question 23

How should a Bimetallic Stem Thermometer be used?

Answer 23

Insert into the thickest part of the food and wait for 30 seconds.

Question 24

What is a key feature of a Digital Thermometer?

Answer 24

Gives faster readings (10 seconds).

Question 25

Where should a Digital Thermometer measure?

Answer 25

Measure the thinnest part of foods.

Question 26

What types of probes can be used with a Digital Thermometer?

Answer 26

Use different probes: immersion probe for liquids, flat probe for surface temperatures, penetrating probe for internal temperature of solid food.

Question 27

What does an Infrared Thermometer measure?

Answer 27

Measures surface temperatures.

Question 28

What is the benefit of using an Infrared Thermometer?

Answer 28

Good for preventing cross-contamination.

Question 29

What is a Candy Thermometer used for?

Answer 29

Used for high-heat processes like candy making and deep frying.

Question 30

What type of glass should be used for a Candy Thermometer?

Answer 30

Use shatterproof glass to avoid physical or chemical hazards.

Question 31

What is the accuracy range for temperature measurements?

Answer 31

+3°F or ±1.5°C.

Question 32

Where are thermometers usually built into?

Answer 32

Freezers or hot-holding areas.

Question 33

In cold environments, where should you measure the temperature?

Answer 33

The warmest part of the room.

Question 34

In hot environments, where should you measure the temperature?

Answer 34

The coldest part.

Question 35

How often must thermometers be checked?

Answer 35

Frequently for accurate readings.

Question 36

What are the two calibration methods for thermometers?

Answer 36

Ice point and boiling point.

Question 37

What is the ice point calibration temperature?

Answer 37

Set at 32°F (0°C).

Question 38

What is the boiling point calibration temperature?

Answer 38

Set at 212°F (100°C).

Question 39

How should food thermometers be used?

Answer 39

Insert into the thickest part of the food.

Question 40

What should be done between uses of thermometers?

Answer 40

Sanitize and clean to prevent cross-contamination.

Question 41

What should be kept regarding temperatures?

Answer 41

Records of temperatures.

Question 42

What should you do with liquids before using a thermometer?

Answer 42

Stir to distribute temperature.

Question 43

How should casseroles be checked for temperature?

Answer 43

Check different places in the dish.

Question 44

What is the flow of food?

Answer 44

The path food takes from its origin to the food establishment.

Question 45

What does each stage of the flow of food present?

Answer 45

Opportunities for bacterial growth.

Question 46

What should be done upon receiving food deliveries?

Answer 46

Inspect for signs of temperature abuse.

Question 47

When should temperatures be checked for food deliveries?

Answer 47

As soon as the delivery arrives.

Question 48

What should be used for each food item during temperature checks?

Answer 48

A separate thermometer or clean and sanitize between uses.

Question 49

What is the minimum temperature for TCS hot foods?

Answer 49

135°F (57°C) or higher.

Question 50

What is the maximum temperature for TCS cold foods?

Answer 50

41°F (5°C) or lower.

Question 51

What must be done with frozen foods upon receipt?

Answer 51

Must be received frozen.

Question 52

Does refrigeration keep food safe indefinitely?

Answer 52

No, refrigeration does not keep food safe indefinitely.

Question 53

What should TCS food be marked with if held for more than 24 hours?

Answer 53

TCS food should be marked with a 'use by' date.

Question 54

What must be done with any unlabeled food?

Answer 54

Any unlabeled food must be thrown out.

Question 55

How long should TCS food be used within?

Answer 55

TCS food should be used within 7 days or less.

Question 56

What counts as day 1 for TCS food?

Answer 56

The day the food is opened or prepared counts as day 1.

Question 57

What does FIFO stand for?

Answer 57

FIFO stands for First In, First Out.

Question 58

What is the best method for cold storage?

Answer 58

Keep refrigerated or frozen.

Question 59

What should be avoided to maintain proper cold storage?

Answer 59

Avoid overloading the fridge.

Question 60

What should you not do when storing food?

Answer 60

Don't order more food than you can safely store.

Question 61

Why should you not line shelves with aluminum foil?

Answer 61

Lining shelves with aluminum foil prevents airflow.

Question 62

What is the maximum temperature for refrigeration?

Answer 62

Maintain a temperature of 41°F (5°C) or below.

Question 63

What should be used to monitor temperature in refrigeration?

Answer 63

Use thermometers to monitor temperature.

Question 64

Should you rely solely on the fridge's thermometer?

Answer 64

No, don't rely solely on the fridge's thermometer.

Question 65

What is the best method for thawing food?

Answer 65

Thawing in the refrigerator is the best method.

Question 66

What should be avoided during thawing?

Answer 66

Avoid reaching the temperature danger zone (41°F - 135°F or 5°C - 57°C).

Question 67

How long should you schedule for thawing every 5 pounds of food?

Answer 67

Schedule one day of thawing for every 5 pounds of food.

Question 68

Is thawing ground meat acceptable during cooking?

Answer 68

Yes, thawing ground meat is acceptable during cooking.

Question 69

What is an acceptable method for thawing food in water?

Answer 69

Submerging food in cold running water (must be safe drinking water).

Question 70

Is thawing in the microwave acceptable?

Answer 70

Yes, if the food will be cooked immediately (for smaller frozen foods).

Question 71

What should be done to food in the microwave for even cooking?

Answer 71

Rotate food in the microwave for even cooking.

Question 72

What is the minimum cooking temperature for raw food in the microwave?

Answer 72

Raw food must be cooked to 165°F (74°C), regardless of the product.

Question 73

What should be done when measuring temperature in microwaved food?

Answer 73

Measure the temperature in different places (microwaves cook unevenly).

Question 74

What is the temperature requirement for hot held foods?

Answer 74

135°F (57°C) for hot held foods.

Question 75

What is the temperature requirement for eggs served immediately?

Answer 75

145°F (63°C) for 15 seconds for eggs served immediately.

Question 76

What is the temperature requirement for intact meats?

Answer 76

145°F (63°C) for intact meats.

Question 77

What is the temperature requirement for roasts?

Answer 77

145°F (63°C) for roasts (4 minutes).

Question 78

What is the temperature requirement for ground meats?

Answer 78

155°F (68°C) for ground meats.

Question 79

What is the temperature requirement for tenderized or injected meats?

Answer 79

155°F (68°C) for tenderized or injected meats.

Question 80

What is the temperature requirement for hot held eggs?

Answer 80

155°F (68°C) for hot held eggs.

Question 81

What is the minimum cooking temperature for poultry?

Answer 81

165°F (74°C) for poultry.

Question 82

What types of food are most commonly associated with foodborne illness?

Answer 82

All poultry, stuffed meats, stuffed pasta, and stuffing with meat.

Question 83

What is the most common cause of foodborne illness?

Answer 83

Cooling food improperly.

Question 84

What is the recommended cooling process for food?

Answer 84

Cool food from 135°F to 70°F (57°C to 21°C) in two hours or less, then from 70°F to 41°F (21°C to 5°C) in the remaining time.

Question 85

What are some tips for cooling food?

Answer 85

Separate food into smaller portions, cover food loosely, use an ice bath, use ice as an ingredient, use an ice paddle, and use a blast chiller or tumbler.

Question 86

What is the time limit for reheating food?

Answer 86

Food must be reheated within 2 hours to prevent it from entering the temperature danger zone.

Question 87

What should you do if food takes longer than 2 hours to reheat?

Answer 87

Throw the food away.

Question 88

What temperature must hot held food be reheated to?

Answer 88

165°F (74°C).

Question 89

What must be done when holding food without temperature control?

Answer 89

Label with the time the food must be thrown away; time starts when temperature control is removed.

Question 90

What is the cold holding temperature requirement?

Answer 90

Start at 41°F (5°C) or lower; may hold up to 4 hours without temperature monitoring and up to 6 hours with temperature monitoring.

Question 91

What should be done if food exceeds 70°F (21°C) during cold holding?

Answer 91

Throw it away.

Question 92

What is the hot holding temperature requirement?

Answer 92

Start at 135°F (57°C) or higher; may hold up to 4 hours if the temperature does not fall below 135°F (57°C).

Question 93

What are some practices for hot holding?

Answer 93

Stir to evenly distribute heat and check the temperature frequently.

Question 94

What is the requirement for cold holding ice areas?

Answer 94

Ice areas must be safe to use.

Question 95

What is the purpose of proper shelf order?

Answer 95

Proper shelf order helps prevent cross-contamination from drips or particles containing pathogens.

Question 96

How should food be stored according to its minimum internal cooking temperature?

Answer 96

Store food according to its minimum internal cooking temperature, with higher temperatures at the bottom.

Question 97

What should be stored at the bottom shelf?

Answer 97

Raw poultry (turkey, chicken).

Question 98

What should be stored above raw poultry?

Answer 98

Ground meat (sausages, hamburger).

Question 99

What should be stored on the top shelf?

Answer 99

Ready-to-eat food.

Question 100

What should be checked for off-site services?

Answer 100

Check local requirements for transporting and setting up food.

Question 101

What type of containers should food be kept in?

Answer 101

Keep food in food-grade containers.

Question 102

What is important to do when labeling foods?

Answer 102

Label foods properly.

Question 103

What should be maintained during food transfer?

Answer 103

Maintain safe temperatures during transfer.

Question 104

What should be followed for specialized process methods?

Answer 104

Follow guidelines and regulations.