Food Handlers Card Practice Test· ANSI-accredited programs (FDA Food Code)
TCS food left in the temperature danger zone should be discarded after a maximum total of:
Choices
- A1 hour
- B4 hoursCorrect
- C8 hours
- D12 hours
Answer
4 hours
Four hours is the maximum cumulative time TCS food may spend in the danger zone (41°F to 135°F) before it must be thrown out, because toxins some bacteria produce are not destroyed by reheating.
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More from this topic
- Q7What is the minimum internal cooking temperature for poultry (chicken and turkey)?
- Q8What is the minimum internal cooking temperature for ground beef?
- Q9What is the minimum internal cooking temperature for a whole cut of fish, beef steak, or pork chop?
- Q10Hot-held food must be kept at what minimum temperature?
- Q11The two-stage cooling method requires cooling hot food from 135°F to 70°F within:
- Q12When reheating cooked TCS food for hot holding, you must heat it to: