Time & Temperature ControlQuestion 205 of 319
Beef jerky and other dried products are typically not classified as TCS food. Which property of the dried product is the key reason?
a.Salt content is above 50 percent
b.Vacuum-packing kills bacteria
c.Cooking eliminates all microorganisms permanently
d.Water activity (aw) is 0.85 or below, so pathogens cannot multiply
Explanation
Water activity (aw) measures available water for microbial growth. Foods with aw ≤0.85 — such as jerky, hard cheeses, crackers, and dry pet treats — cannot support pathogen growth and are not TCS. Adding moisture (rehydrating, opening, or slicing) may change that status.
Law Reference: Cal. H&S Code §114002This topic, taught in full in the Food Handler Card guide. Food Handler Card — Complete Study Guide (2026) — PDF + EPUB, $9.99 · 14-day refund →
Practice all 319 questions free — no signup required.
Own the complete Food Handler Card guide — PDF + EPUB, $9.99 →
Related questions on this topic
- A steam table reads 130°F on a tray of meatballs. The cook says, 'I'll just leave them — the table will keep heating them.' Why is this wrong?
- A delivery of frozen shrimp arrives. The cook notices large ice crystals on the inside of the bag and ice clumps frozen at the bottom. What does this most likely indicate?
- A jar of homemade pickled cucumbers tests at pH 3.8 and is stored at room temperature on a shelf. Why is this acceptable?
- What is the recommended accuracy tolerance for a digital food thermometer used to check thin foods like hamburger patties?
- Between checking the temperature of raw chicken and then checking a cooked vegetable, what must the cook do with the probe thermometer?
- A restaurant wants to vacuum-pack (reduced oxygen packaging, ROP) cooked meats in-house and hold them refrigerated for 5 days. What is required before doing so?
Last reviewed: · editorial process
PrepPass team · Verified against California Food Handler Card Exam · How we review