Serv safe manager – Temperatures Exam Questions with Correct Answers

Maximum acceptable receiving temp. for fresh beef - Answers-41 degrees warmest acceptable receiving temp. for eggs - Answers-45 degrees Max internal temp. for cold TCS food to be held - Answers-41 degrees 50 - 70 degrees - Answers-temp. for dry storage rooms 135 degrees - Answers-minimum internal temp. for hot TCS food to be held. 155 degrees - Answers-minimum internal cooking for ground beef 165 degrees - Answers-minimum internal cooking temp. for stuffed pork chops 165 degrees - Answers-minimum internal cooking temp. for eggs, meat, poultry, and seafood cooked in a microwave 165 for 15 sec. within 2 hours - Answers-time and temp. requirements for reheating TCS food for hot holding 70 - 125 degrees - Answers-temp. foodborne pathogens grow most quickly 41 - 135 degrees - Answers-temp. foodborne pathogens grow well at +/-3 or +/-1.5 - Answers-measure air temp in food storage equipment cold food - Answers-41 degrees or lower live shellfish, shucked shellfish, & milk - Answers-receive at 45 degrees or lower. must be cooled to 41 in 4 hours shell eggs - Answers-air temp at 45 degrees or lower hot food - Answers-receive hot TCS food at 135 degrees or higher Frozen food - Answers-frozen solid when received 145 degrees - Answers-salmon steak, lamb chops, eggs for immediate service, beef steak and buffalo steak