Temperatures

Question 1

BP is X*F lower for every 550 ft above sea level

Answer 1

1*F

Question 2

Boiling Point in *C & *F

Answer 2

212F & 100C

Question 3

Receiving temperature for fish

Answer 3

41*F or below

Question 4

Receiving temperature of live shellfish (clams, oysters, mollusks)

Answer 4

45F; internal temperature no higher than 50F; once received, must be brought down to 41*F within 4 hours

Question 5

Receiving temperature of shucked shellfish, eggs & milk

Answer 5

45*F or below

Question 6

Receiving temperature of crustaceans

Answer 6

41*F or below

Question 7

Receiving temperature for meat (beef, pork, lamb)

Answer 7

41*F or below

Question 8

Receiving temperature of poultry

Answer 8

41*F or below

Question 9

Receiving temperature (and cooling requirement) for milk

Answer 9

45F or below; must be cooled to 41F within 4 hours

Question 10

Refrigeration temperature of milk

Answer 10

41*F or below

Question 11

Receiving temperature of fresh produce

Answer 11

Varies

Question 12

Receiving temperature of cut melon & tomatoes

Answer 12

41*F or below

Question 13

Receiving temperature of refrigerated RTE foods

Answer 13

41*F or below

Question 14

Receiving temperature of hot soup

Answer 14

135*F or above

Question 15

Receiving temperature of frozen chicken

Answer 15

0*F (or around it)

Question 16

Refrigeration temperature

Answer 16

41*F or below

Question 17

Dry storage temperature

Answer 17

Between 50F-70F

Question 18

Dry storage humidity

Answer 18

Between 50% to 60%

Question 19

Cooking temperature for poultry (whole and ground)

Answer 19

165*F for 15 seconds

Question 20

Cooking temperature for stuffed dishes (made with meats, pasta, poultry, seafood)

Answer 20

165*F for 15 seconds

Question 21

Cooking temperature for beef/pork/chops/roasts

Answer 21

145*F

Question 22

Cooking temperature of fish

Answer 22

145*F

Question 23

Storage temperature of shelled eggs

Answer 23

45*F or below

Question 24

Thawing temperature

Answer 24

41*F of below

Question 25

Cooking temperature for dishes that include previous TCS ingredients (i.e. leftovers)

Answer 25

165*F for 15 seconds

Question 26

Microwave cooking temperature

Answer 26

165*F for 15 seconds

Question 27

Cooking temperature for ground, injected, mechanically tenderized and brined meat & seafood

Answer 27

155*F for 15 seconds

Question 28

Cooking temperature for ratites

Answer 28

155*F for 15 seconds

Question 29

Cooking temperature for shelled eggs (hot-held for service)

Answer 29

155*F for 15 seconds

Question 30

Cooking temperature for seafood (shellfish and crustacean)

Answer 30

145*F for 15 seconds

Question 31

Cooking temperature for commercially raised game (bison, venison)

Answer 31

145*F for 15 seconds

Question 32

Holding temperature for shelled eggs that are hot held

Answer 32

155*F

Question 33

Meats that must be held @ 145*F for 4 minutes (due to larger size)

Answer 33

Roasts of beef, pork, lamp and veal

Question 34

Cooking temperature of fruits, vegetables, grains and legumes held for hot service

Answer 34

135*F

Question 35

What is cooked at 175*F?

Answer 35

Tea

Question 36

Food must be reheated to what temperature before selling/serving?

Answer 36

165*F for 15 seconds

Question 37

Cooling temperature benchmarks and times for previously cooked foods

Answer 37

135*F to 70*F within 2 hrs & then 70*F to 41*F or below within an additional 4 hours

Question 38

Temperature to reheat commercially processed/packaged RTE foods

Answer 38

135*F

Question 39

Cooking temperature for chicken quesadillas

Answer 39

165*F for 15 seconds

Question 40

Cooking temperature for salmon burger

Answer 40

155*F (salmon fillet = 145*F)

Question 41

Cooking temperature for roast beef

Answer 41

145*F for 4 minutes

Question 42

Cooking temperature for grilled mahi mahi

Answer 42

145*F

Question 43

Cooking temperature for hamburger

Answer 43

155*F

Question 44

Cooking temperature for microwaved hamburger

Answer 44

165*F

Question 45

If you are using the two-stage method and the food has not reached 70ºF within two hours, what must you do?

Answer 45

Reheat it to 165ºF (74ºC) for 15 seconds or discard it.

Question 46

Hot food temperature holding temperature guidelines

Answer 46

135*F or above

Question 47

Cold food temperature holding guidelines

Answer 47

41*F or below

Question 48

Danger zone

Answer 48

41*F-135*F

Question 49

Bacteria love to grow at what temperature

Answer 49

70*F-135*F