Time & Temperature Control — Food Handler Certificate Practice Test
31 questions in this topic · 30 drawn at random this round
What is the total maximum time allowed to cool cooked TCS food from 135°F (57°C) down to 41°F (5°C) or less?
Session Progress
This Food Handler Certificate Time & Temperature Control practice set has 31 practice questions based on the official exam materials, each with an instant explanation. You need 75% on the real Food Handler Certificate knowledge test to pass.
Sample questions
Three questions from the Time & Temperature Control bank with the correct answer and an explanation. The practice quiz above draws 30 questions at random from the same bank.
To what minimum internal temperature must poultry, stuffed meats, and stuffing be cooked?
- 165°F (74°C) — Correct answer
- 155°F (68°C)
- 145°F (63°C)
- 135°F (57°C)
Explanation: Poultry, baluts, wild game, stuffed fish/meat/pasta/poultry, and stuffing containing fish/meat/poultry must reach 165°F (74°C) for <1 second (instantaneous).
Handbook: Time & Temperature Control — Cooking Temperatures
To what minimum internal temperature must ground beef and other comminuted (ground) meats be cooked?
- 155°F (68°C) — Correct answer
- 165°F (74°C)
- 145°F (63°C)
- 135°F (57°C)
Explanation: Ground/comminuted/non-intact meats (e.g., ground beef), comminuted fish, ratites, and raw eggs not for immediate service must be cooked to 155°F (68°C) for 17 seconds.
Handbook: Time & Temperature Control — Cooking Temperatures
To what minimum internal temperature must fish and intact cuts of meat such as steaks and chops be cooked?
- 145°F (63°C) — Correct answer
- 155°F (68°C)
- 165°F (74°C)
- 135°F (57°C)
Explanation: Fish, intact meat (steaks/chops), commercially raised game, and raw shell eggs broken for immediate service must be cooked to 145°F (63°C) for 15 seconds.
Handbook: Time & Temperature Control — Cooking Temperatures