Serv Safe Temperatures Exam Questions and Answers

Poultry: including whole or ground chicken, turkey, or duck - Answers-165°F for 15 seconds stuffing made with fish, meat, or poultry - Answers-165°F for 15 seconds stuffed meat, seafood, poultry, or pasta - Answers-165°F for 15 seconds Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to their minimum internal temperatures) - Answers-165°F for 15 seconds Ground meat: including beef, pork, and other meat - Answers-155°F for 15 seconds Injected meat: including brined ham and flavor-injected roasts - Answers-155°F for 15 seconds Mechanically tenderized meat - Answers-155°F for 15 seconds Ratites: including ostrich and emu - Answers-155°F for 15 seconds Ground seafood: including chopped or minced seafood - Answers-155°F for 15 seconds Shell eggs hot-held for service - Answers-155°F for 15 seconds Steaks/chops of pork, beef, veal, and lamb - Answers-145°F for 15 seconds Seafood: including fish, shellfish, and crustaceans - Answers-145°F for 15 seconds Commercially raised game - Answers-145°F for 15 seconds Shell eggs that will be served immediately - Answers-145°F for 15 seconds Roast of pork, beef, veal, and lamb - Answers-145°F for 4 minutes Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will not be hot-held for service - Answers-135°F Tea: note that it should remain in contact with the water for a minimum of one minute. (5 for traditional method) - Answers-175°F how do you calibrate a thermometer according to elevation? concerning boiling water - Answers-1°F down for every 550 feet increase in elevation.