Servsafe Hot Times

Question 1

165°F (74° C) for 15 seconds

Answer 1

Poultry (includes whole or ground chicken turkey or duck.
Stuffing made with fish, meat or poultry
Stuffed meat made with seafood, poultry or pasta

Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temp.)

Question 2

155 °F (68° C) for 15 seconds

Answer 2

Ground Meat (includes beef, pork and other meats)
Injected meats (including brined ham and flavor injected meats)
Mechanically tenderized meats
Ratites (includes ostrich and emu)
Ground seafood (includes chopped or minced seafood)
Shell eggs that will be hold held for service

Question 3

145° F (63° C) for 15 Seconds

Answer 3

Fish, Shellfish, crustaceans
Steaks/Chops of pork, beef, veal, and lamb
Commercially raised game
Shell eggs that will be served immediately

Question 4

145° F (63 °C) for 4 minutes

Answer 4

Roasts of pork, beef, veal and lamb

Roasts may be coked in these alternate times and temps depend on the type of roast and oven used:
130° F (54° C) for 112 minutes
131°F (55° C) for 89 minutes
133° F (56° C) for 56 minutes
135° F (57° C) for 36 minutes
136° F (58° C) for 28 minutes
138° F (59° C) for 18 minutes
140° F (60° C) for 12 minutes
142° F (61° C) for 8 minutes
144° F (62° C) for 5 minutes

Question 5

156° F (57° C) for 4 minutes

Answer 5

Vegetables, grains (ie- rice, pasta) and legumes (ie- beans, refried beans) that will be hot held for service.