ServSafe Time and Temperature Control 2

Question 1

What is the minimum internal cooking temperature for ground beef?

Accepted Answer

155 degrees F for 15 seconds

Answer

Ground beef must reach 155 degrees F because grinding distributes surface bacteria throughout the meat.

Question 2

During hot holding, food must be maintained at what minimum temperature?

Accepted Answer

135 degrees F

Answer

Hot TCS food must be held at 135 degrees F or above to stay out of the danger zone.

Question 3

Cold buffet food has risen to 48 degrees F. What should you do?

Accepted Answer

Check how long it has been above 41 degrees F and decide based on time elapsed

Answer

The time-based decision determines if food can be saved: under 2 hours can be re-chilled; over 4 hours must be discarded.

Question 4

What is the required minimum cooking temperature for stuffed chicken breast?

Accepted Answer

165 degrees F for 15 seconds

Answer

All stuffed items require 165 degrees F because the stuffing density impedes heat penetration.

Question 5

How often should food temperatures be checked during hot or cold holding on a buffet?

Accepted Answer

At least every 2 hours

Answer

Checks every 2 hours allow time for corrective action before the 4-hour discard limit.

ServSafe Practice Test