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ServeSafe > ServeSafe Temperatures > Flashcards

ServeSafe Temperatures Flashcards

1
Q

Minimum Internal Cooking:

165F for 15 seconds

A

Poultry: Whole or ground chicken, turkey or duck
Stuffing made with fish, meat or poultry
Stuffed meat, seafood, poultry, or pasta

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2
Q

Minimum Internal Cooking:

155 for 15 seconds

A

Ground meat
Injected meat - including brined ham
Shell eggs that will be hot held

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3
Q

Minimum Internal Cooking:

145F for 15 seconds

A

Seafood
Steaks/chops
Shell eggs that will be served immediately

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4
Q

Minimum Internal Cooking:

145F for 4 minutes

A

Roasts

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5
Q

Minimum Internal Cooking:

135F (no minimum time)

A

Fruit, vegetables, grains and legumes.

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6
Q

Poultry: Whole or ground chicken, turkey or duck
Stuffing made with fish, meat or poultry
Stuffed meat, seafood, poultry, or pasta

A

Minimum Internal Cooking:

165F for 15 seconds

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7
Q 
Ground meat
Injected meat - including brined ham
Mechanically tenderized meat
Ratites (ex: ostrich and emu)
Shell eggs that will be hot held
A

Minimum Internal Cooking:

155 for 15 seconds

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8
Q

Seafood
Steaks/chops
Shell eggs that will be served immediately

A

Minimum Internal Cooking:

145F for 15 seconds

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9
Q

Roasts

A

Minimum Internal Cooking:

145F for 4 minutes

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10
Q

Fruit, vegetables, grains and legumes.

A

Minimum Internal Cooking:

135F (no minimum time)

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11
Q

Temperature Danger Zone

A

Between 41F - 135F

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12
Q

Bacteria grows even more rapidly

A

from 70F to 125F

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13
Q

3rd Sink Heat Sanitation

A

171F for 30 seconds

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14
Q

First Sink Temperature

A

110F

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15
Q

Iodine

A

68F

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16
Q

Quats

A

75F

17
Q

Stationary-racks, single-temperature machines

A

165F

18
Q 
135F
145F
145F
155F
165F
A 
Ready-to-eat
Seafood
Whole Beef, shelled eggs
Ground B/P/F/Shelled Eggs
Poultry
19
Q 
135F
145F
145F
155F
165F
A 
Ready-to-eat
Seafood
Whole Beef, shelled eggs
Ground B/P/F/Shelled Eggs
Poultry
20
Q

Reheating

A

To 165F

21
Q 
Ready-to-eat
Seafood
Whole Beef, shelled eggs
Ground B/P/F/Shelled Eggs
Poultry
A 
135F
145F
145F
155F
165F
22
Q

Cooling Process and Time

A

135F-70F 2 hours (if more than 2 hours reheat to 165 oe toss)
70F-41F 4 hours
Total 6 hours

23
Q

Thawing Temperature

A

Running Water @ 70F

24
Q

Reheat Processed Food

A

135F

25
Q

Receiving TCS Foods

A

41F or lower

26
Q

Receiving LIVE Shellfish

A

Air temperature: 45F cool to 41F or lower in four hours

Internal temperature: 50F

27
Q

Receiving SHUCKED shellfish

A

Temperature: 45F or lower cool to 41F or lower in four hours.

28
Q

Receive Milk

A

Receive at 45F cool to 41 or lower in four hours

29
Q

Receive Shell Eggs

A

45F or lower

30
Q

Receive Hot TCS food

A

135F or higher

ServeSafe (5 decks)

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