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
What is the minimum internal cooking temperature for ground beef?
Answer: 155 degrees F for 15 seconds
Ground beef must reach 155 degrees F because grinding distributes surface bacteria throughout the meat.
During hot holding, food must be maintained at what minimum temperature?
Answer: 135 degrees F
Hot TCS food must be held at 135 degrees F or above to stay out of the danger zone.
Cold buffet food has risen to 48 degrees F. What should you do?
Answer: Check how long it has been above 41 degrees F and decide based on time elapsed
The time-based decision determines if food can be saved: under 2 hours can be re-chilled; over 4 hours must be discarded.
What is the required minimum cooking temperature for stuffed chicken breast?
Answer: 165 degrees F for 15 seconds
All stuffed items require 165 degrees F because the stuffing density impedes heat penetration.
How often should food temperatures be checked during hot or cold holding on a buffet?
Answer: At least every 2 hours
Checks every 2 hours allow time for corrective action before the 4-hour discard limit.
When using time-as-a-control for holding sandwiches, what documentation is required?
Answer: Each item must be labeled with the time removed from refrigeration and the 4-hour discard time
Each food item must be clearly labeled with both the removal time and the discard time.