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 temperature when cooking eggs for immediate service?
Answer: 145 degrees F
Eggs for immediate service require 145 degrees F; eggs for hot holding require the higher 155 degrees F.
Why is it dangerous to leave cooked rice at room temperature?
Answer: Bacillus cereus spores survive cooking and produce toxins in the danger zone
B. cereus spores survive cooking and produce heat-stable toxins that cannot be destroyed by reheating.
When calibrating a thermometer using the ice-point method, what should it read?
Answer: 32 degrees F
The ice-point method uses an ice-water slurry at 32 degrees F, the freezing point of water.
What is the maximum time for the first cooling stage (135 to 70 degrees F)?
Answer: 2 hours
Food must cool from 135 to 70 degrees F within 2 hours because bacteria grow most rapidly in this range.
Which thermometer is most appropriate for a thin hamburger patty?
Answer: A thermocouple with a thin probe inserted sideways through the patty
A thermocouple thin probe can be inserted horizontally to reach the center of thin foods accurately.
A chicken breast reads 163 degrees F. What should the food handler do?
Answer: Continue cooking until it reaches 165 degrees F for at least 15 seconds
Critical limits are absolute. At 163 degrees F the food has not met the requirement and must continue cooking.