Food Protection Manager Certification
Holding: practice questions
Our Food Protection Manager bank has 3 questions on this topic. Here are 3 of them with answers; the full mock exam draws from every topic, like the real one.
Question 1
What should be done with hot-held TCS food found at 125 °F after an unknown time?
- Cool it
- Reheat to 135 °F and continue holding
- Serve it right away
- Discard it
Show the answer
D. Discard it — If time out of temperature is unknown, it's unsafe.
Question 2
What is the maximum cold-holding temperature for TCS food?
- 41 °F (5 °C)
- 45 °F (7 °C)
- 50 °F
- 32 °F
Show the answer
A. 41 °F (5 °C) — Some items like shell eggs may be received at 45 °F.
Question 3
What is the minimum hot-holding temperature for TCS food?
- 135 °F (57 °C)
- 145 °F (63 °C)
- 165 °F
- 120 °F
Show the answer
A. 135 °F (57 °C) — Check temperatures at least every 4 hours (more often is better).