ServSafe Preparation, Cooking and Serving 3 — Questions and Answers
Question 1: What is the minimum internal temperature for cooking seafood such as fish fillets?
- 135°F (57°C)
- 145°F (63°C) (Correct answer)
- 155°F (68°C)
- 165°F (74°C)
Correct answer: 145°F (63°C)
Seafood must reach a minimum internal temperature of 145°F (63°C) for 15 seconds.
Question 2: What is the maximum amount of time TCS food can be in the temperature danger zone before it must be discarded?
- 2 hours
- 4 hours (Correct answer)
- 6 hours
- 8 hours
Correct answer: 4 hours
TCS food held in the danger zone for a cumulative 4 hours must be thrown out.
Question 3: What temperature range defines the food temperature danger zone?
- 32°F to 70°F (0°C to 21°C)
- 41°F to 135°F (5°C to 57°C) (Correct answer)
- 50°F to 120°F (10°C to 49°C)
- 70°F to 165°F (21°C to 74°C)
Correct 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).
Question 4: When reheating TCS food for hot holding, to what minimum temperature must it be reheated within two hours?
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
Correct 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.
Question 5: What is the minimum hot-holding temperature for TCS foods?
- 120°F (49°C)
- 125°F (52°C)
- 135°F (57°C) (Correct answer)
- 145°F (63°C)
Correct answer: 135°F (57°C)
Hot TCS food must be held at 135°F (57°C) or higher.
Question 6: What is the maximum cold-holding temperature for TCS foods?
- 32°F (0°C)
- 41°F (5°C) (Correct answer)
- 45°F (7°C)
- 50°F (10°C)
Correct answer: 41°F (5°C)
Cold TCS food must be held at 41°F (5°C) or lower.
Question 7: When using time as a public health control instead of temperature, food must be marked with what?
- The cook's name
- The time it must be discarded (Correct answer)
- The supplier's lot number
- The original purchase date
Correct 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.
ServSafe Preparation, Cooking and Serving 3
What is the minimum internal temperature for cooking seafood such as fish fillets?