Servsafe Review – Thermometers Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

Servsafe Review – Thermometers Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the purpose of using a food thermometer in foodservice? To ensure food reaches safe internal temperatures to prevent foodborne illness. Which thermometer is most suitable for checking the internal temperature of thin foods like burgers? Thermocouple thermometer with a thin probe. Before using a thermometer, what is the first step to ensure accuracy? Calibrate the thermometer. Which two methods are commonly used to calibrate a food thermometer? Ice-point method and boiling-point method. How do you use the ice-point method to calibrate a thermometer? Place the thermometer in crushed ice with water at 32°F (0°C) and adjust to read correctly. 2 How do you use the boiling-point method to calibrate a thermometer? Place the thermometer in boiling water at 212°F (100°C) and adjust to read correctly. How often should a food thermometer be calibrated? At least once a day and after it has been dropped or exposed to extreme temperatures. Which thermometer is best for measuring the temperature of liquids? Immersion probe thermometer. Which thermometer is best for measuring the temperature inside a large roast or turkey? Penetration probe thermometer. Which type of thermometer can measure surface temperatures without touching the food? Infrared thermometer. Why can an infrared thermometer not measure the internal temperature of food? It only measures the surface temperature, not the core. 3 What is the safe minimum internal temperature for cooking poultry? 165°F (74°C). What is the safe minimum internal temperature for ground beef? 155°F (68°C) for 15 seconds. What is the safe minimum internal temperature for seafood? 145°F (63°C) for 15 seconds. What is the safe minimum internal temperature for whole cuts of beef, pork, veal, and lamb? 145°F (63°C) with a 3-minute rest time. What is the safe minimum internal temperature for cooked eggs served immediately? 145°F (63°C) for 15 seconds. Which part of the food should the thermometer probe be inserted for an accurate reading? The thickest part, away from bone, fat, or gristle. 4 How long should a food thermometer remain in the food to get an accurate reading? At least 15 seconds or until the temperature stabilizes.