ServSafe Preparation, Cooking and Serving 3

Question 1

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

Accepted Answer

145°F (63°C)

Answer

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?

Accepted Answer

4 hours

Answer

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?

Accepted Answer

41°F to 135°F (5°C to 57°C)

Answer

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?

Accepted Answer

165°F (74°C)

Answer

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?

Accepted Answer

135°F (57°C)

Answer

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

ServSafe Food Safety Test Prep Practice Test