ServSafe Manager Practice Exam

At what internal temperature should cold TCS food be received?

1. 30°F (−1°C) or lower

2. 41°F (5°C) or lower

3. 50°F (10°C) or lower

4. 35°F (2°C) or lower

The correct answer is: 41°F (5°C) or lower

The correct internal temperature for receiving cold TCS (Time/Temperature Control for Safety) food is 41°F (5°C) or lower. This temperature is critical for maintaining food safety because it helps prevent the growth of pathogenic microorganisms that can cause foodborne illnesses. When TCS foods are stored above this temperature, they enter the temperature danger zone, which ranges from 41°F to 135°F (5°C to 57°C). During this zone, bacteria can multiply rapidly, increasing the risk of foodborne illness. Receiving cold TCS foods at 41°F or lower ensures that these foods are kept safe from bacterial growth during storage and preparation. Choosing a higher temperature for receiving TCS food, such as 50°F (10°C) or anything above 41°F, would allow for potential contamination and should be avoided to ensure food safety standards are maintained. Additionally, while temperatures like 30°F (−1°C) or 35°F (2°C) are colder, they are not the minimum acceptable temperature for delivery according to food safety guidelines, making 41°F the most appropriate choice.