FREE ServSafe Time and Temperature Control Questions and Answers

Question 1

What is the minimum internal temperature that poultry, stuffed meat, and dishes with previously cooked TCS ingredients must be cooked to?

Accepted Answer

165°F (74°C) for <1 second

Answer

145°F (63°C) for 15 seconds

Answer

155°F (68°C) for 17 seconds

Answer

135°F (57°C) for 15 seconds

Question 2

When cooling TCS food, the total cooling time cannot exceed six hours. What is the maximum time allowed for cooling food from 135°F to 70°F?

Accepted Answer

2 hours

Answer

1 hour

Answer

4 hours

Answer

6 hours

Question 3

TCS food that has been cooked and cooled must be reheated to what temperature for hot-holding?

Accepted Answer

165°F (74°C)

Answer

135°F (57°C)

Answer

145°F (63°C)

Answer

155°F (68°C)

Question 4

What is the minimum internal cooking temperature for ground meat, such as beef or pork?

Accepted Answer

155°F (68°C) for 17 seconds

Answer

145°F (63°C) for 15 seconds

Answer

160°F (71°C) for 15 seconds

Answer

165°F (74°C) for <1 second

Question 5

Roasts of pork, beef, veal, and lamb must be cooked to a minimum internal temperature of 145°F (63°C) for how long?

Accepted Answer

4 minutes

Answer

15 seconds

Answer

1 minute

Answer

10 minutes

Question 6

After being cooked, what is the minimum temperature at which hot TCS food must be held?

Accepted Answer

135°F (57°C)

Answer

120°F (49°C)

Answer

125°F (52°C)

Answer

130°F (54°C)