Time-Temperature Control for Food Safety (TCS) practice test: free Food Handler Certificate questions

Sample Practice Questions for Time-Temperature Control for Food Safety (TCS)

1. Question 1Ref: FDA Food Code 2022 — §3-501.16

   What is the temperature range known as the Temperature Danger Zone?

   A45°F to 140°F (7°C to 60°C)B32°F to 100°F (0°C to 38°C)C41°F to 135°F (5°C to 57°C)D50°F to 150°F (10°C to 65°C)
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   Correct Answer
   C. 41°F to 135°F (5°C to 57°C)

   The keyed answer is "41°F to 135°F (5°C to 57°C)". The Temperature Danger Zone is 41°F to 135°F (5°C to 57°C). TCS foods must not remain in this zone for more than 4 hours cumulative. Pathogens multiply fastest between these temperatures.

2. Question 2Ref: FDA Food Code 2022 — §3-501.16

   How long can TCS food remain in the Temperature Danger Zone before it must be served immediately or discarded?

   A1 hourB2 hoursC4 hoursD6 hours
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   Correct Answer
   C. 4 hours

   TCS food can remain in the Temperature Danger Zone for a maximum of 4 hours cumulative. After 4 hours the food must be discarded. If the food was previously held above 135°F, the maximum time is reduced to 2 hours.

3. Question 3Ref: FDA Food Code 2022 — §3-501.15

   What is the correct two-stage cooling process for TCS foods?

   A135°F to 41°F within 6 hours totalB165°F to 70°F in 2 hours, then to 41°F in 4 hoursC155°F to 41°F within 4 hours totalD135°F to 70°F in 2 hours, then to 41°F in 4 hours
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   Correct Answer
   D. 135°F to 70°F in 2 hours, then to 41°F in 4 hours

   Stage 1: cool from 135°F to 70°F within 2 hours. Stage 2: cool from 70°F to 41°F within 4 additional hours (6 hours total). If Stage 1 exceeds 2 hours, food must be reheated to 165°F and cooled again or discarded.