ServSafe Temperatures Questions and Answers Graded A+

ServSafe Temperatures Questions and Answers Graded A+ Poultry: including whole or ground chicken, turkey, or duck ✔✔165°F for 15 seconds stuffing made with fish, meat, or poultry ✔✔165°F for 15 seconds stuffed meat, ...

ServSafe Temperatures Questions and Answers Graded A+ Poultry: including whole or ground chicken, turkey, or duck ✔✔165°F for 15 seconds stuffing made with fish, meat, or poultry ✔✔165°F for 15 seconds stuffed meat, seafood, poultry, or pasta ✔✔165°F for 15 seconds Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to their minimum internal temperatures) ✔✔165°F for 15 seconds Ground meat: including beef, pork, and other meat ✔✔155°F for 15 seconds Injected meat: including brined ham and flavor-injected roasts ✔✔155°F for 15 seconds Mechanically tenderized meat ✔✔155°F for 15 seconds Ratites: including ostrich and emu ✔✔155°F for 15 seconds Ground seafood: including chopped or minced seafood ✔✔155°F for 15 seconds Shell eggs hot-held for service ✔✔155°F for 15 seconds Steaks/chops of pork, beef, veal, and lamb ✔✔145°F for 15 seconds Seafood: including fish, shellfish, and crustaceans ✔✔145°F for 15 seconds Commercially raised game ✔✔145°F for 15 seconds Shell eggs that will be served immediately ✔✔145°F for 15 seconds Roast of pork, beef, veal, and lamb ✔✔145°F for 4 minutes Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will not be hot-held for service ✔✔135°F Tea: note that it should remain in contact with the water for a minimum of one minute. (5 for traditional method) ✔✔175°F how do you calibrate a thermometer according to elevation? concerning boiling water ✔✔1°F down for every 550 feet increase in elevation. Cold TCS food ✔✔41°F or lower, unless otherwise specified Hot TCS food ✔✔135°F or higher Frozen food ✔✔should be frozen solid (obviously below 32°F) Live shellfish ✔✔45°F or lower, must be cooled to 41°F or lower in four hours. Milk ✔✔45°F or lower, Must be cooled to 41°F or lower in four hours. Ready-to-eat TCS food can be stored for...at what range... ✔✔only 7 days if it is held at 41°F or lower. Store TCS food at an internal temperature. (below or above min and max) ✔✔internal temperature 41°F or lower, or 135°F or higher. accuracy range of air temperature measuring devices... ✔✔plus or minus 3°F store shell eggs at an air temperature of... ✔✔45°F or lower. Dried egg items can be stored in a cool dry-storage area. once they are reconstituted, store them in the cooler at ✔✔41°F or lower Cut melons, cut tomatoes, and cut leafy greens are TCS food. Store them at... ✔✔41°F or lower. when thawing food, what temperature should the running, drinkable, water be at... ✔✔70°F or lower temperature range for slacking ✔✔-10°F to 25°F at what temperature should you reheat/cook left overs and partially cooked foods. ✔✔165°F for 15 seconds range for cooling over the course of six hours (there are two steps FYI) ✔✔135°F down to 70°F in the first two hours; Then cool it from 70°F to 41°F for the next four hours. how long can you hold cold food without temperature control ✔✔6 hours. food must be held at 41°F or lower before removing it from refrigeration. how long can you hold hot food without temperature control ✔✔4 hours. food must be held at 135°F or higher before removing it from temperature control. temperature of heat sanitizing (pg. 12-4) ✔✔soaked in 171°F water, for at least 30 seconds. what are the two temperatures for Chlorine water temperature. ✔✔greater than or equal to 100°F, and greater than or equal to 75°F. if the water temperature while using Chlorine is greater than/equal to 100°F, what can the pH be? what are the parts per million. (hint: same as if the temp were greater/equal to 75°F.) ✔✔less than or equal to a pH of 10. if the water temperature while using Chlorine is greater than/equal to 75°F, what can the pH be? what are the parts per million. (hint: same as if the temp were greater/equal to 75°F.) ✔✔less than or equal to a pH of 8. when cleaning with Chlorine: sanitizer concentration? ✔✔50-99 parts per million. this is the same for both temperature ranges. what is the sanitizer contact time for Chlorine? ✔✔greater than or equal to 7 seconds. what is the water temperature for Iodine sanitizers ✔✔68°F what is the water temperature for Quats ✔✔75°F what is the parts per million in water hardness? ✔✔less than or equal to 500 parts per million. sanitizer contact time for Iodine and quats ✔✔greater than or equal to 30 seconds. what is the temperature of the final sanitizing rinse of a High-temperature machine? ✔✔180°F For stationary rack, single-temperature machines... ✔✔it must be at least 165°F in manual dishwashing, what is the temperature ofthe sink with detergent? ✔✔110°F when storing fruit and vegetables kept in a cooler can easily dry out. what relative humidity should there be to reduce drying. ✔✔85 to 95%