Temperature Control and Food Storage Flashcards
6 cards from real SERVSAFE MANAGER COURSEBOOK practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Temperature Control and Food Storage flashcards as text
What minimum internal temperature must poultry reach when being cooked?
Answer: 165°F for 15 seconds
Poultry must be cooked to 165°F for at least 15 seconds to kill pathogens such as Salmonella.
What is the minimum internal temperature for cooking ground beef?
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.
Which method is NOT approved for cooling hot food?
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.
What does FIFO stand for and how is it used in food storage?
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.
What is the minimum height above the floor that food must be stored?
Answer: 6 inches
Food must be stored at least 6 inches off the floor to protect it from moisture, pests, and contamination during cleaning.
When using a thermometer to check food temperature, where should the probe be inserted?
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.