SERVSAFE MANAGER COURSEBOOK Temperature Control and Food Storage 2 — Questions and Answers
Question 1: What minimum internal temperature must poultry reach when being cooked?
- 165°F for 15 seconds (Correct answer)
- 155°F for 15 seconds
- 145°F for 15 seconds
- 135°F for 15 seconds
Correct answer: 165°F for 15 seconds
Poultry must be cooked to 165°F for at least 15 seconds to kill pathogens such as Salmonella.
Question 2: What is the minimum internal temperature for cooking ground beef?
- 155°F for 15 seconds (Correct answer)
- 145°F for 15 seconds
- 165°F for 15 seconds
- 135°F for 15 seconds
Correct answer: 155°F for 15 seconds
Ground beef must be cooked to 155°F for 15 seconds because grinding spreads potential surface pathogens throughout the meat.
Question 3: Which method is NOT approved for cooling hot food?
- Leaving food out at room temperature until cool (Correct answer)
- Ice-water bath
- Blast chiller
- Dividing food into smaller containers
Correct answer: Leaving food out at room temperature until cool
Leaving hot food at room temperature allows it to remain in the Temperature Danger Zone far too long, creating a serious food safety risk.
Question 4: What does FIFO stand for and how is it used in food storage?
- First In, First Out — older stock is used before newer stock (Correct answer)
- First In, Final Out — food is used in the order it was delivered
- Fresh Items First Out — freshest product is used first
- Food Inventory First Out — inventory is rotated daily
Correct answer: First In, First Out — older stock is used before newer stock
FIFO (First In, First Out) ensures older food is used before newer deliveries, reducing spoilage and food safety risk.
Question 5: What is the minimum height above the floor that food must be stored?
- 6 inches (Correct answer)
- 3 inches
- 12 inches
- 1 inch
Correct answer: 6 inches
Food must be stored at least 6 inches off the floor to protect it from moisture, pests, and contamination during cleaning.
Question 6: When using a thermometer to check food temperature, where should the probe be inserted?
- Into the thickest part of the food, away from bone or fat (Correct answer)
- Into the thinnest part of the food for accuracy
- Through the packaging to avoid contamination
- Near the surface where heat is highest
Correct answer: Into the thickest part of the food, away from bone or fat
The probe must be inserted into the thickest part of the food because that area heats or cools last and gives the most accurate reading.
SERVSAFE MANAGER COURSEBOOK Temperature Control and Food Storage 2
What minimum internal temperature must poultry reach when being cooked?