FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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70 degrees or lower
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51 degrees or lower
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41 degrees or lower
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31 degrees or lower
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Detailed explanation-1: -TCS food must be cooled from 135°F to 70°F within 2 hours and completely cooled to 41°F or below within 6 hours. TCS food prepared from ingredients at room temperature must be cooled to 41°F or below within 4 hours. Reheat food rapidly, within 2 hours.
Detailed explanation-2: -Germs that can cause foodborne illness grow very quickly on foods held at temperatures in the “Danger Zone”. Foods kept in cold holding must stay at or below 41°F at all times. Foods that fall into the “Danger Zone” must be thrown away. If the temperature of food falls into the “Danger Zone”, throw away the food.
Detailed explanation-3: -FRESH MEAT, POULTRY, FISH AND DAIRY PRODUCTS should be stored at 41F or lower. Fish and poultry can be stored on self-draining ice but must change containers regularly.
Detailed explanation-4: -Holding TCS Foods Temperatures of held TCS food should be taken every two hours. Any prepared food that falls in the temperature danger zone (41° F-135° F) for more than four hours should be discarded.