ServSafe Certification Time and Temperature Control 3 — Questions and Answers
Question 1: A food worker is thawing shrimp by leaving it on a prep table at room temperature. Why is this method unsafe?
- Shrimp cannot be thawed outside the freezer
- The outer layers enter the temperature danger zone while the center is still frozen (Correct answer)
- Room temperature thawing causes shrimp to absorb excess moisture
- Shrimp must only be thawed in the refrigerator overnight
Correct answer: The outer layers enter the temperature danger zone while the center is still frozen
Thawing at room temperature causes the outer layers of food to enter the danger zone (41°F–135°F) while the interior remains frozen, allowing pathogens to multiply.
Question 2: What is the minimum internal cooking temperature for ground beef patties?
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 15 seconds (Correct answer)
- 165°F (74°C) for 15 seconds
- 135°F (57°C) for 15 seconds
Correct answer: 155°F (68°C) for 15 seconds
Ground beef must reach 155°F (68°C) for 15 seconds because grinding distributes surface pathogens throughout the entire product.
Question 3: A steam table is holding mashed potatoes at 125°F (52°C). What corrective action is required?
- Add cold water to cool them to the proper range
- Reheat them to 165°F (74°C) and adjust the steam table (Correct answer)
- Discard them and prepare a fresh batch
- Continue serving since they are above 120°F
Correct answer: Reheat them to 165°F (74°C) and adjust the steam table
Hot TCS food must be held at 135°F (57°C) or higher; food below that temperature must be reheated to 165°F (74°C) before returning to hot holding.
Question 4: Which thermometer type is best suited for measuring the surface temperature of a flat griddle?
- Bimetallic stemmed thermometer
- Thermocouple with an immersion probe
- Infrared thermometer
- Thermocouple with a surface probe (Correct answer)
Correct answer: Thermocouple with a surface probe
A thermocouple with a surface probe is designed to lie flat against surfaces and provides accurate readings for griddles and flat-top equipment.
Question 5: Leftover cooked pasta is taken out of refrigeration and reheated in a microwave. To what temperature must it reach?
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
All TCS food reheated for hot holding must reach an internal temperature of 165°F (74°C) within 2 hours, including food reheated in a microwave.
Question 6: A food service operation uses a blast chiller to cool roasted turkey. What is the maximum time allowed to cool the turkey from 135°F to 41°F?
- 2 hours total
- 4 hours total
- 6 hours total (Correct answer)
- 8 hours total
Correct answer: 6 hours total
ServSafe requires TCS food to be cooled from 135°F to 70°F within 2 hours, and then from 70°F to 41°F within the next 4 hours, for a total of 6 hours.
Question 7: Which of the following scenarios represents proper time-temperature control during cold holding?
- Potato salad displayed at 45°F (7°C) for 3 hours
- Sliced cheese held at 41°F (5°C) on a refrigerated display (Correct answer)
- Raw fish displayed at 50°F (10°C) with a time label
- Shrimp cocktail held at 44°F (7°C) on a buffet line
Correct answer: Sliced cheese held at 41°F (5°C) on a refrigerated display
Cold TCS food must be held at 41°F (5°C) or lower; sliced cheese at 41°F meets the ServSafe cold holding standard.
ServSafe Certification Time and Temperature Control 3
A food worker is thawing shrimp by leaving it on a prep table at room temperature.
Why is this method unsafe?