ServSafe Manager Practice Exam

At what temperature must cold TCS food be stored to keep it safe?

1. 41°F (5°C) or lower

2. 45°F (7°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

Cold TCS (Time/Temperature Control for Safety) food must be stored at 41°F (5°C) or lower to ensure food safety. This temperature limit is set to inhibit the growth of pathogenic bacteria that can thrive in higher temperatures. By keeping cold TCS food at or below this temperature, the risk of foodborne illness is minimized, as harmful bacteria multiply more rapidly at temperatures above this threshold. This standard is crucial for maintaining food safety in restaurants and food service operations, as it helps to protect the integrity of cold foods such as dairy products, meats, and certain prepared dishes that are prone to spoilage. It's important to regularly check and monitor refrigerator temperatures to ensure that they are properly maintained within this safe range for adequate protection against foodborne pathogens.