Food Storage and Temperature Control Flashcards
6 cards from real TFHC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Storage and Temperature Control flashcards as text
Which food must be cooked to the highest internal temperature of 165°F (74°C)?
Answer: Poultry (chicken, turkey, duck)
Poultry must reach 165°F to destroy Salmonella and other pathogens that are commonly found in chicken and turkey.
What is the minimum internal cooking temperature for ground beef hamburgers?
Answer: 155°F (68°C)
Ground beef must reach 155°F because grinding distributes surface bacteria throughout the meat.
How quickly must cooked food be cooled from 135°F to 70°F?
Answer: Within 2 hours
Food must cool from 135°F to 70°F within 2 hours as part of the two-stage cooling process.
After the first cooling stage, how long does food have to cool from 70°F to 41°F?
Answer: An additional 4 hours (6 hours total)
Food must cool from 70°F to 41°F within 4 more hours, for a total cooling time of no more than 6 hours.
Which thermometer type is best for checking the internal temperature of thin foods like burgers and chicken breasts?
Answer: Bi-metallic stemmed thermometer
A bi-metallic stemmed thermometer is inserted into the thickest part of the food and gives accurate internal temperature readings.
What should you do if a refrigerator temperature is found to be above 41°F during a routine check?
Answer: Check food temperatures, move TCS foods to a working unit, and repair the refrigerator
When a cooler fails, you must check if foods are still safe (below 41°F), transfer them to a working unit, and fix the problem.