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Controlling Time and Temperature

A colorful and informative illustration depicting food safety practices, a thermometer measuring food temperature, and graphics related to time and temperature control in a kitchen setting.

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

9 Questions2 MinutesCreated by CookingGuru42

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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