ServSafe Ch 8 Cooking Temps

Question 1

Poultry (whole or ground duck, chicken, or turkey)

Answer 1

165 degrees F for 15 seconds

Question 2

Stuffing and stuffed meat, fish, poultry, and pasta

Answer 2

165 degrees F for 15 seconds

Question 3

TCS food cooked in a microwave (eggs, poultry, fish, and meat)

Answer 3

165 degrees F

Question 4

Ground meat

beef, pork, and other meat

Answer 4

155 degrees F for 15 seconds

Question 5

Injected meat

including brined ham and flavor-injected roasts

Answer 5

155 degrees for 15 seconds

Question 6

Pork, beef, veal, lamb ROASTS

Answer 6

145 degrees F for 4 minutes

Question 7

Seafood

including fish, shellfish, and crustaceans

Answer 7

145 degrees F for 15 seconds

Question 8

Shell eggs for immediate service

Answer 8

145 degrees F for 15 seconds

Question 9

Commercially processed, ready to eat food

hot-held for service

Answer 9

135 degrees F

Question 10

165 degrees for 15 seconds

Answer 10

Poultry: including whole or ground chicken, turkey, and duck
Stuffing made with TCS ingredients.
Stuffed meat, seafood, poultry, or pasta
Dishes that include previously cooked TCS ingredients

Question 11

155 degrees F for 15 seconds

Answer 11

Ground meat: beef, pork and other meat
Mechanically tenderized meat
Injected meat: including brined ham and flavor-injected roasts
Ground seafood: including chopped or minced seafood
Eggs that will be hot-held for service

Question 12

145 degrees F for 15 seconds

Answer 12

Seafood: including fish, shellfish and crustaceans
Steaks/chops of pork, beef, veal and lamb
Eggs that will be served immediately

Question 13

145 degrees F for 4 minutes

Answer 13

Roasts of pork, beef, veal and lamb

Question 14

Partial Cooking
(meat, seafood, poultry, eggs)

Answer 14

1. Never more than 60 minutes during initial cooking
2. Cool food immediately after initial cooking
3. Freeze or refrigerate the food after cooling
4. Heat to at least 165 degrees F before selling or serving
5. Cool it if it will not be served or held immediately

Question 15

135 degrees F and HOLD at 135 degrees F

Answer 15

Commercially processed, ready-to-eat food that will be hot-held for service (cheese sticks, fried vegetables, chicken wings, etc.)
Fruit, vegetables, grains (pasta, rice) and legumes
(beans, refried beans) that will be hot-held for service.

Question 16

Cooking in a Microwave

eggs, poultry, fish and meat

Answer 16

165 degrees F minimum internal cooking temperature

Question 17

Cooling food

Answer 17

Cool TCS food from 135 degrees F to 70 degrees F within 2 hours; And then from 70 degrees F to 41 degrees F or lower in the next 4 hours

• *Essentially rapid cooling then refrigerating.
• **The total cooling time cannot be longer than 6 hours!

Question 18

Safe methods for cooling food

Answer 18

1. Ice-water bath
2. Ice paddle
3. Blast chiller
4. . Add ice or cold water as an ingredient

Question 19

Reheating food for hot HOLDING

Answer 19

Must be reheated to an internal temp of 165 degrees F for 15 seconds within 2 hours! Discard if this temp has not been reached within 2 hours.

Question 20

Minimum internal cooking temp for:

Salmon Steak

Answer 20

145 degrees F

Question 21

Minimum internal cooking temp for:

Green Beans hot-held

Answer 21

135 degrees F

Question 22

Minimum internal cooking temp for:

Ground Pork

Answer 22

155 degrees F

Question 23

Minimum internal cooking temp for:

Lamb Chops

Answer 23

145 degrees F

Question 24

Minimum internal cooking temp for:

Eggs for immediate service

Answer 24

145 degrees F

Question 25

Minimum internal cooking temp for: | Duck

Answer 25

165 degrees F

Question 26

Minimum internal cooking temp for: | Precooked frozen Hot Wings

Answer 26

135 degrees F

Question 27

Minimum internal cooking temp for: | Pork Loin injected with marinade

Answer 27

155 degrees F

Question 28

Immersion probes

Answer 28

Use to check the temperature of liquids

Question 29

Surface probes

Answer 29

use to check the temperature of flat cooking equipment such as griddles

Question 30

Penetration probes

Answer 30

use to check the internal temperature of food such as hamburger patties or fish fillets

Question 31

Air probes

Answer 31

use to check the temperature inside coolers and ovens

Question 32

Cold TCS food

Answer 32

Receive at 41 degrees F or lower.

Question 33

Live Shellfish (oysters, mussels, clams, and scallops)

Answer 33

Receive at air temperature of 45 degrees F and an internal temperature no greater than 50 degrees F Cool the shellfish to 41 degrees F or lower in 4 hours

Question 34

Shucked Shellfish

Answer 34

Receive at 45 degrees F or lower | Cool the shellfish to 41 degrees F or lower in four hours

Question 35

Milk

Answer 35

Receive at 45 degrees F or lower | Cool the milk to 41 degrees F or lower in 4 hours

Question 36

Shell eggs

Answer 36

Receive at an air temperature of 45 degrees F or lower

Question 37

Hot TCS food

Answer 37

Receive at 135 degrees or higher

Question 38

Frozen food

Answer 38

Frozen food should be frozen solid when received

Question 39

REJECT frozen food for the following reasons:

Answer 39

Fluids or water stains appear in case bottoms or on packaging. There are ice crystals or frozen liquids on the food or packaging.

Question 40

Pathogens grow much faster between

Answer 40

70 degrees F and 125 degrees F

Question 41

TCS food has been time-temperature abused any time it remains between

Answer 41

41 degrees F and 135 degrees F

Question 42

Food is being temperature abused whenever it is handled in the following ways:

Answer 42

Cooked to the wrong internal temperature Held at the wrong temperature Cooled or reheated incorrectly