ServSafe Time and Temperature Control 2

Question 1

What is the minimum internal cooking temperature for ground beef?

Accepted Answer

155 degrees F for 15 seconds

Answer

135 degrees F for 15 seconds

Answer

145 degrees F for 15 seconds

Answer

165 degrees F for 15 seconds

Question 2

During hot holding, food must be maintained at what minimum temperature?

Accepted Answer

135 degrees F

Answer

120 degrees F

Answer

125 degrees F

Answer

145 degrees F

Question 3

Cold buffet food has risen to 48 degrees F. What should you do?

Accepted Answer

Check how long it has been above 41 degrees F and decide based on time elapsed

Answer

Add ice and continue serving

Answer

Serve it immediately before it gets warmer

Answer

Move it to the kitchen to cool down

Question 4

What is the required minimum cooking temperature for stuffed chicken breast?

Accepted Answer

165 degrees F for 15 seconds

Answer

145 degrees F for 15 seconds

Answer

155 degrees F for 15 seconds

Answer

180 degrees F for 15 seconds

Question 5

How often should food temperatures be checked during hot or cold holding on a buffet?

Accepted Answer

At least every 2 hours

Answer

Once when set up

Answer

Every 30 minutes

Answer

Only at the end of service

Question 6

When using time-as-a-control for holding sandwiches, what documentation is required?

Accepted Answer

Each item must be labeled with the time removed from refrigeration and the 4-hour discard time

Answer

No documentation needed

Answer

Only the manager needs to know

Answer

A weekly time log is sufficient