Time-temperature Controlled for Safety (TCS) Food May 11, 2024 by Brian Klein /81 0 votes, 0 avg 0 Time-temperature Controlled for Safety (TCS) Food 1 / 81 Why do the foods on this list require special care during handling and preparation? • Ice • Eggs • Produce • Salads containing TCS ingredients Some have additional safety requirements Some have a higher risk for foodborne illness Neither Both Wrong! Thats right! 2 / 81 What are some guidelines for thawing frozen TCS food in a microwave? Food thawed in a microwave must be cooked with conventional equipment like an oven or grill Only thaw food in a microwave if it will be cooked immediately after thawing Neither Both Wrong! Thats right! 3 / 81 Which foods can bacteria can grow in? Raw or undercooked eggs (unpasteurized) Unpasteurized (raw) milk Raw or undercooked shellfish Raw or undercooked meat, poultry, or seafood Fruits and vegetables that have been cut or cooked All are correct Wrong! Thats right! 4 / 81 Ready-to-eat TCS food held at 41°F or lower must be thrown out after seven days. How do you determine which day this count begins? The day that an original container was opened The date the food was prepared Neither Both Wrong! Thats right! 5 / 81 What food handling mistake is responsible for the most foodborne illnesses? Time-temperature controlled (TCS) Purchasing food from unsafe sources Neither Both Wrong! Thats right! 6 / 81 What is the correct air temperature for cold storage units? Store cold TCS food at an air temperature of 41°F or lower Store frozen food at an air temperature that keeps it frozen Neither Both Wrong! Thats right! 7 / 81 What kind of container should a vending machine dispense TCS food in? A reusable container The original container Neither Both Wrong! Thats right! 8 / 81 How should eggs, produce, ice, and salads containing TCS ingredients be handled and prepared? Quickly With special care Neither Both Wrong! Thats right! Salads containing TCS ingredients, eggs, produce, and ice have additional requirements that other foods do not. 9 / 81 How can time and temperature be controlled? Control temperature by keeping TCS food out of the TDZ Control time by limiting how long TCS food remains in the TDZ Neither Both Wrong! Thats right! 10 / 81 Why do salads containing TCS ingredients have a higher risk for foodborne illness? Because these salads are NOT usually cooked after preparation Because pathogens can grow to unsafe levels without cooking Neither Both Wrong! Thats right! 11 / 81 Which is true when using leftover TCS food? Leftover TCS food can only be used if cooked, held, and cooled correctly Throw out leftover food in cold holding (41°F or lower) after seven days Neither Both Wrong! Thats right! 12 / 81 How often should equipment that holds and dispenses TCS food (like a soft-serve yogurt machine) be cleaned and sanitized? The manufacturer’s recommendations Every day Neither Both Wrong! Thats right! 13 / 81 Which foods have a level of acidity that is ideal for the growth of bacteria? Bread (5.5 to 6.5) Raw chicken (5.3 to 6.5) Cantaloupe (6.0 to 6.5) Milk (6.7 to 6.9) Cooked corn (5.9 to 7.0) All are correct Wrong! Thats right! 14 / 81 Under what conditions can leftover TCS (Time/Temperature Control for Safety) ingredients be used in a new dish? Only use if cooked, held, cooled, and stored correctly Only use if it has been stored for less than seven days Neither Both Wrong! Thats right! 15 / 81 When is food from plants (fruits, vegetables) considered a TCS food? After it’s cooked or heated After it’s cut or sliced Neither Both Wrong! Thats right! Food that comes from plants will become a TCS food once it’s cooked or heated. And some kinds of produce (melons, tomatoes, leafy greens) become a TCS food once they are cut or sliced. 16 / 81 When is it acceptable to serve TCS food that has NOT been cooked to its required minimum internal temperature? When it is disclosed to the guest that the dish is served raw or undercooked Reminding a guest of the increased risk of foodborne illness Neither Both Wrong! Thats right! 17 / 81 When done correctly, how long can hot TCS food be held without temperature control? Six hours Four hours Neither Both Wrong! Thats right! 18 / 81 We usually control temperatures to limit the growth of pathogens when holding or storing TCS food. But how can time be controlled to limit their growth? By NOT giving pathogens enough time to grow to unsafe levels By limiting how long the food remains in the TDZ Neither Both Wrong! Thats right! 19 / 81 Newly cooked TCS food must be cooled from 135°F to 41°F or lower within six hours. The safest way to do this is in two stages. How long should the stages last? Two hours: Cool from 135°F to 70°F Four hours: Cool from 70°F to 41°F Neither Both Wrong! Thats right! 20 / 81 Some jurisdictions allow holding TCS food without temperature control if the time is limited. The limits are four hours for hot food and six hours for cold food. What must be done with this food before the time limit is up? Throw the food out Sell, serve, or throw out the food Neither Both Wrong! Thats right! 21 / 81 Which of these are TCS foods? Boiled egg slices for salad Chopped carrots for stew Cooked broccoli Sliced cheese for sandwiches Baked potato Bread All are correct Wrong! Thats right! 22 / 81 What situation does NOT require labeling and date-marking TCS foods? A guest’s leftovers are boxed to take home A guest’s takeout food order Neither Both Wrong! Thats right! 23 / 81 These four cold TCS foods may be received at an air temperature of 45°F or lower. For most others, it must be 41°F or lower. • Live shellfish • Shucked shellfish • Shell eggs • Milk Which must be cooled from 45°F to 41°F within four hours? Both shellfishes The shell eggs Neither Both Wrong! Thats right! 24 / 81 What temperature does TCS food need to be held at when offered from a vending machine? 41°F or lower 135°F or higher Neither Both Wrong! Thats right! 25 / 81 What type of food needs time and temperature control to limit pathogen growth? Potentially Hazardous Food (PHF) Time-temperature controlled (TCS) Neither Both Wrong! Thats right! TCS Food and Potentially Hazardous Food (PHF) are generally the same thing: food that can support the growth of pathogens. ServSafe uses both terms but usually calls it TCS Food. 26 / 81 TCS stands for Time and Temperature Control for Safety. What does this mean for TCS food? Pathogens will grow in TCS food if given enough time in warm temperatures Control the time TCS food remains in temperatures that pathogens can grow Neither Both Wrong! Thats right! 27 / 81 TCS food needs careful handling to prevent time-temperature abuse. What kind of food needs careful handling to avoid contamination? Ready-to-eat (RTE) food Potentially Hazardous Food (PHF) Neither Both Wrong! Thats right! 28 / 81 When can serving utensils be stored on a food-contact surface during service? The surface is cleaned and sanitized The utensils are serving non-TCS food Neither Both Wrong! Thats right! 29 / 81 The F in FAT TOM stands for Food. What kind of food does bacteria need to live and grow? Carbohydrates Proteins Neither Both Wrong! Thats right! Most bacteria need nutrients like carbohydrates or protein to survive and grow. TCS food has more of the nutrients that bacteria need than other types of food 30 / 81 Why do salads containing these previously cooked TCS foods need to be handled with special care? • Leftover eggs • Leftover tuna • Leftover pasta • Leftover chicken • Leftover potatoes Salads are served cold and NOT reheated to kill pathogens They have all been linked to foodborne illness outbreaks Neither Both Wrong! Thats right! 31 / 81 Only refill take-home beverage containers that can be cleaned properly in a home and operation. What else is required when refilling these containers? It cannot be a TCS beverage Is refilled for the same guest Neither Both Wrong! Thats right! 32 / 81 What kind of notice must be shown when a menu offers raw or undercooked TCS food items? A reminder A disclosure Neither Both Wrong! Thats right! 33 / 81 Which of these are TCS foods? Milk and dairy products Shell eggs Sprouts and sprout seeds Strawberries Tofu (soy protein) Untreated garlic oil All are correct Wrong! Thats right! 34 / 81 The requirements for reheating previously cooked TCS food (leftovers) depend on if the food will be served immediately or if it will be hot-held for service. How are the requirements different? For immediate service: reheating is NOT required, leftovers can be served at any temperature Hot-held for service: leftovers must be reheated to a minimum internal temperature of 165°F Neither Both Wrong! Thats right! 35 / 81 Which is a consumer advisory? A ‘Disclosure’ discloses to guests when a menu item contains TCS ingredients that are raw or undercooked A ‘Reminder’ reminds guests of the increased risk of foodborne illness with food that is raw or undercooked Neither Both Wrong! Thats right! You must note it on the menu next to the item 36 / 81 Which is a TCS food? Boiled egg slices for salad Chopped carrots for stew Cooked broccoli Sliced cheese for sandwiches Baked potato Bread All are correct Wrong! Thats right! 37 / 81 What should be on the label of HOT TCS Food that is being held without temperature control? Label the food with the time that it must be thrown out Label the food with the time it was removed from the hot holding Neither Both Wrong! Thats right! Both of these times must be on the label. Hot TCS food must be thrown out four hours after it was removed from hot holding. 38 / 81 What type of food do pathogens grow well in? Potentially Hazardous Food (PHF) Time-temperature controlled (TCS) Neither Both Wrong! Thats right! 39 / 81 When TCS food is held without temperature control, it must be labeled. What should be on the label of hot TCS food when it’s held without temperature control? The time it must be thrown out A disclosure statement Neither Both Wrong! Thats right! 40 / 81 What kind of food needs time and temperature control for safety? TCS food Food that supports pathogen growth Neither Both Wrong! Thats right! 41 / 81 What happens when TCS food remains between 41°F and 135°F for too long? Time-temperature abuse It must be thrown out Neither Both Wrong! Thats right! 42 / 81 What are some examples of the kinds of produce that will become a TCS food after it has been cut, sliced, or opened? Melons Sprouts and sprout seeds Tomatoes Leafy greens All are correct Wrong! Thats right! 43 / 81 Which of these are TCS foods? Milk and dairy products Shell eggs Sprouts and sprout seeds Strawberries Tofu (soy protein) Untreated garlic oil All are correct Wrong! Thats right! 44 / 81 Which of these foods do pathogens grow well in? Raw meat, poultry, and seafood Eggs and egg mixtures Sprouts and sprout seeds Shellfish and crustaceans Untreated garlic oil Cooked or cut produce All are correct Wrong! Thats right! 45 / 81 After cooking, how long do you have to cool TCS food from 135°F to 41°F or lower? Six hours Four hours Neither Both Wrong! Thats right! 46 / 81 Cold TCS food can be held for up to six hours without temperature control. What temperature does this food need to be held at until it’s removed from refrigeration and the six hours begins? At 135°F or higher At 41°F or lower Neither Both Wrong! Thats right! 47 / 81 Which statement is true about TCS food? It becomes unsafe if it remains in the TDZ for too long TCS stands for Time-Temperature Controlled for Safety Neither Both Wrong! Thats right! We control time and temperature by limiting the amount of time that TCS food remains in the Temperature Danger Zone (TDZ) 48 / 81 According to ServSafe, what surfaces must be cleaned and sanitized at these times? • After they are used • Every four hours during continuous use • Before working with a different type of food • Between handling different types of raw TCS fruits and vegetables • When surfaces may have become contaminated due to the interruption of a task Food-contact surfaces Non-food-contact surfaces Neither Both Wrong! Thats right! 49 / 81 When cooked in a microwave, what is the required minimum internal temperature for TCS food (meat, seafood, poultry, eggs)? 155°F 165°F Neither Both Wrong! Thats right! 50 / 81 What should customers be advised about when they order a TCS food item that is served raw or undercooked? Customers need to be made aware that the food is raw or undercooked The increased risk of foodborne illness when eating raw or undercooked food Neither Both Wrong! Thats right! 51 / 81 Why must TCS food be cooled to 41°F or lower within six hours of cooking? To limit the growth of pathogens To limit its time in the TDZ Neither Both Wrong! Thats right! 52 / 81 What are the temperature requirements for the delivery of most cold TCS foods? Receive at 41°F or lower unless otherwise specified Receive at an internal temperature of 50°F or lower Neither Both Wrong! Thats right! 53 / 81 Why do sliced melons, cut tomatoes, and cut leafy greens need to be held or stored at 41°F or lower? Because they become TCS food once they are sliced or cut To prevent pathogens from growing in the food Neither Both Wrong! Thats right! 54 / 81 When done correctly, how long can cold TCS food be held without temperature control? Six hours Four hours Neither Both Wrong! Thats right! 55 / 81 Which of these conditions are present in Potentially Hazardous Food (PHF) that make it ideal for the growth of bacteria? It’s moist It’s high in protein Its pH is neutral or mildly acidic All are correct Wrong! Thats right! Potentially Hazardous Food (PHF) is also TCS food which means that it requires time and temperature control to prevent the growth of pathogens and the toxins they produce. 56 / 81 Which is an example of a food that should be cooked to a minimum internal temperature of 165°F for less than 1 second (instantaneous)? Dishes with previously cooked TCS ingredients (leftovers) Whole or ground poultry (chicken, turkey, duck) Corrective action to recondition food that has been in the TDZ for two hours Both Wrong! Thats right! 57 / 81 When is it NOT acceptable to hold or display TCS food without temperature control? When your jurisdiction does NOT allow it When serving a high-risk population Neither Both Wrong! Thats right! 58 / 81 What are some examples of foods with a pH that is ideal for bacterial growth? Milk Bread Cantaloupe Raw chicken Cooked corn All are correct Wrong! Thats right! 59 / 81 Which of these foods do pathogens grow well in? Raw seafood Raw poultry Raw meat Unpasteurized egg products Sprouts and sprout seeds Shellfish and crustaceans Untreated garlic oil Cooked or cut food from plants All are correct Wrong! Thats right! 60 / 81 Before displaying or holding TCS food without temperature control, you must submit written procedures to your regulatory authority. What do you need to do once your procedures have been approved? Make sure the procedures are followed by staff Keep them available for regulatory authorities to review Neither Both Wrong! Thats right! 61 / 81 What temperature does TCS food need to be stored at? Store hot TCS food at 135°F or higher Store cold TCS food at 41°F or lower Neither Both Wrong! Thats right! 62 / 81 What kind of food can easily become unsafe? TCS food RTE food Neither Both Wrong! Thats right! 63 / 81 When can leftover TCS food (pasta, chicken, potatoes) be used as an ingredient for salads? The leftovers were cooked, held, cooled, and stored correctly The leftovers were cooked or prepared less than seven days ago Neither Both Wrong! Thats right! 64 / 81 What are the temperature requirements for the delivery of hot TCS food? Cool from 135°F to 41°F or lower within six hours Receive at an internal temperature of 135°F or higher Neither Both Wrong! Thats right! 65 / 81 When TCS food is held without temperature control, it must be labeled. What should be on the label of cold TCS food when it’s held without temperature control? Label the food with the time you removed it from refrigeration Label the food with the time it must be thrown out Neither Both Wrong! Thats right! 66 / 81 Why should you make procedures for food preparation that limit the amount of food removed from a cooler at once? To prevent cross-contamination To limit its time in the TDZ Neither Both Wrong! Thats right! 67 / 81 Ready-to-eat TCS food, like leftovers, can be stored for seven days at 41°F or lower. When do the seven days begin? The count starts on the day the food is prepared The count begins on the day a sealed container was opened Neither Both Wrong! Thats right! 68 / 81 Why does ready-to-eat TCS food need to be date-marked when it will be held in cold storage for more than 24 hours? Bacteria can still grow enough to cause illness Some types of bacteria can grow in cold temperatures Neither Both Wrong! Thats right! Some bacteria, like Listeria, can grow in cold temperatures. This is why food in cold storage must be date marked and thrown out after seven days. 69 / 81 Which statements are true about TCS food? Pathogens grow in TCS food with time in the Temperature Danger Zone (TDZ) TCS stands for Time-Temperature Controlled for Safety Limit how long TCS food is in the Temperature Danger Zone (TDZ) to control time All are correct Wrong! Thats right! The Temperature Danger Zone (TDZ) is between 41°F and 135°F 70 / 81 What is significant about the TCS foods on this list? • Unpasteurized eggs • Unpasteurized milk or juice • Raw seed sprouts • Raw or undercooked meat, seafood, or poultry The FDA advises against offering them on a children’s menu They should NOT be offered if you mainly serve a high-risk population Neither Both Wrong! Thats right! 71 / 81 What does ServSafe call food that requires time and temperature control for safety? TCS food RTE food Neither Both Wrong! Thats right! 72 / 81 If cold TCS food is removed from refrigeration at 12:00 PM to be held and served without temperature control, what discard time should be written on its label? Six hours later, at 6:00 PM Four hours later, at 4:00 PM Neither Both Wrong! Thats right! 73 / 81 Hot TCS food that will be put in cold storage must be cooled to 41°F or lower within six hours. How does the two-stage cooling method achieve this? First, cool the food from 135°F to 70°F within two hours Then cool the food from 70°F to 41°F or lower within the next four hours Neither Both Wrong! Thats right! In the first stage, if the food has cooled to 70°F in less than two hours then begin the second stage early. But if food has NOT cooled to 70°F within two hours, then you must reheat the food and start over. 74 / 81 How long can ready-to-eat TCS food be stored at 41°F or lower before it must be thrown out? 24 hours Seven days Neither Both Wrong! Thats right! 75 / 81 Before using previously cooked TCS food (leftovers) as an ingredient for a salad, what should be checked for on its label? To ensure it has been stored for less than seven days To ensure the food is NOT past its use-by date Neither Both Wrong! Thats right! 76 / 81 How can time-temperature abuse be avoided? Have a food handler record temperatures regularly Have procedures to limit the time TCS food spends in the TDZ Neither Both Wrong! Thats right! 77 / 81 According to the Food and Drug Administration (FDA), what menu should NOT offer raw or undercooked meat, poultry, seafood, or eggs? A dessert menu A children’s menu Neither Both Wrong! Thats right! 78 / 81 What is the correct internal temperature for holding TCS food? Hold hot food at 135°F or higher Hold cold food at 41°F or lower Neither Both Wrong! Thats right! 79 / 81 Hot TCS food can be held for up to four hours without temperature control. What temperature does this food need to be held at until it’s removed from temperature control and the four hours begins? 41°F or lower before removing it from temperature control 135°F or higher before removing it from temperature control Neither Both Wrong! Thats right! 80 / 81 When holding cold TCS food without temperature control, what temperature must the food stay under for the entire six-hour time limit? 70°F 41°F Neither Both Wrong! Thats right! The food needs to stay below 70°F, or it must be thrown out 81 / 81 Which kind of food can easily become unsafe if not handled carefully? TCS food RTE food Neither Both Wrong! Thats right! RTE food (ready-to-eat) must be protected from contamination and TCS food (time-temperature controlled for safety) must be protected from time-temperature abuse. Your score is LinkedIn Facebook Twitter Restart quiz Try another practice test
