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

Poultry and stuffed meats carry a high risk of salmonella, which is why they require a high internal cooking temperature of 165°F (74°C) for less than 1 second to ensure pathogens are destroyed. This temperature must be reached to guarantee food safety.

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

The cooling process is a two-stage method. The first stage, from 135°F to 70°F, must be completed within two hours because this is the range where pathogens grow most rapidly. The remaining time is used to cool it to 41°F or lower.

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

When reheating food for hot-holding, it must be heated to an internal temperature of 165°F (74°C) for 15 seconds within two hours. This ensures that any bacteria that may have grown during the cooling process are eliminated before the food is served.

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

Grinding meat mixes pathogens from the surface throughout the product. Therefore, it requires a higher internal temperature of 155°F (68°C) for 17 seconds to be cooked safely compared to whole-muscle cuts.

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

Unlike steaks which only need to reach 145°F for 15 seconds, larger cuts like roasts require more time at that temperature to ensure heat penetrates fully. A temperature of 145°F (63°C) must be maintained for at least 4 minutes.

ServSafe Practice Test

ServSafe Practice Test

FREE ServSafe Time and Temperature Control Questions and Answers