Practice Test GeeksServSafe Food Safety Test Prep Practice Test
← All SERVSAFE Flashcard Decks

Time and Temperature Control Flashcards

6 cards from real SERVSAFE practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Time and Temperature Control flashcards as text

  1. What is the minimum internal temperature that poultry, stuffed meat, and dishes with previously cooked TCS ingredients must be cooked to?

    Answer: 165°F (74°C) for <1 second

    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.

  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?

    Answer: 2 hours

    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.

  3. TCS food that has been cooked and cooled must be reheated to what temperature for hot-holding?

    Answer: 165°F (74°C)

    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.

  4. What is the minimum internal cooking temperature for ground meat, such as beef or pork?

    Answer: 155°F (68°C) for 17 seconds

    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.

  5. Roasts of pork, beef, veal, and lamb must be cooked to a minimum internal temperature of 145°F (63°C) for how long?

    Answer: 4 minutes

    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.

  6. After being cooked, what is the minimum temperature at which hot TCS food must be held?

    Answer: 135°F (57°C)

    Hot TCS food must be held at 135°F (57°C) or higher to prevent the growth of microorganisms. This temperature is above the Temperature Danger Zone (41°F - 135°F).