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Preparation, Cooking and Serving Flashcards

7 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 7 Preparation, Cooking and Serving flashcards as text

  1. What is the minimum internal temperature for cooking seafood such as fish fillets?

    Answer: 145°F (63°C)

    Seafood must reach a minimum internal temperature of 145°F (63°C) for 15 seconds.

  2. What is the maximum amount of time TCS food can be in the temperature danger zone before it must be discarded?

    Answer: 4 hours

    TCS food held in the danger zone for a cumulative 4 hours must be thrown out.

  3. What temperature range defines the food temperature danger zone?

    Answer: 41°F to 135°F (5°C to 57°C)

    The danger zone where bacteria grow most rapidly is 41°F to 135°F (5°C to 57°C).

  4. When reheating TCS food for hot holding, to what minimum temperature must it be reheated within two hours?

    Answer: 165°F (74°C)

    Previously cooked and cooled TCS food must be reheated to 165°F (74°C) for 15 seconds within two hours.

  5. What is the minimum hot-holding temperature for TCS foods?

    Answer: 135°F (57°C)

    Hot TCS food must be held at 135°F (57°C) or higher.

  6. What is the maximum cold-holding temperature for TCS foods?

    Answer: 41°F (5°C)

    Cold TCS food must be held at 41°F (5°C) or lower.

  7. When using time as a public health control instead of temperature, food must be marked with what?

    Answer: The time it must be discarded

    Food under time control must be labeled with the discard time, typically four hours after removal from temperature control.