ServSafe Exam
Questions with Answers| Latest Update| Guaranteed Pass
1. What is the temperature range known as the food 'Danger Zone'?
A) 41°F–135°F
B) 32°F–212°F
C) 0°F–32°F
D) 135°F–165°F
Answer: A
Rationale: The Danger Zone is 41°F–135°F (5°C–57°C). Pathogens grow most
rapidly within this range, so TCS food must not stay in it longer than necessary.
2. What is the minimum internal cooking temperature for poultry?
A) 145°F for 15 seconds
B) 155°F for 15 seconds
C) 165°F for 15 seconds
D) 135°F for 15 seconds
Answer: C
Rationale: Poultry (whole or ground) must reach 165°F for 15 seconds to destroy
pathogens such as Salmonella and Campylobacter.
3. What is the minimum internal cooking temperature for ground beef and
ground pork?
A) 135°F for 15 seconds
B) 145°F for 15 seconds
C) 155°F for 15 seconds
D) 165°F for 15 seconds
Answer: C
Rationale: Grinding meat spreads surface bacteria throughout the product, so
ground meat must reach 155°F for 15 seconds to be safe.
4. What is the minimum internal cooking temperature for a whole cut of beef or
pork (steaks, roasts)?
, A) 130°F for 15 seconds
B) 145°F for 15 seconds
C) 155°F for 15 seconds
D) 165°F for 15 seconds
Answer: B
Rationale: Whole muscle cuts of beef, pork, veal, and lamb, as well as seafood,
must reach 145°F for 15 seconds because pathogens are mainly on the surface.
5. What is the minimum internal cooking temperature for eggs that will be
served immediately?
A) 135°F for 15 seconds
B) 145°F for 15 seconds
C) 155°F for 15 seconds
D) 165°F for 15 seconds
Answer: B
Rationale: Eggs for immediate service must reach 145°F for 15 seconds; eggs held
for later service must reach 155°F for 15 seconds.
6. To what temperature must previously cooked, cooled food be reheated for
hot holding?
A) 135°F within 4 hours
B) 145°F within 2 hours
C) 165°F within 2 hours
D) 165°F within 4 hours
Answer: C
Rationale: Food reheated for hot holding must reach 165°F for 15 seconds within
2 hours to ensure any pathogens that grew during storage are destroyed.
7. What is the minimum hot-holding temperature for TCS food?
A) 125°F
B) 130°F
C) 135°F
D) 145°F
Answer: C
, Rationale: TCS food must be held at 135°F or above to keep it out of the Danger
Zone while displayed or stored hot.
8. What is the maximum cold-holding temperature for TCS food?
A) 32°F
B) 38°F
C) 41°F
D) 45°F
Answer: C
Rationale: Cold TCS food must be held at 41°F or lower to slow pathogen growth.
9. Cooked food must be cooled from 135°F to 70°F within how many hours?
A) 1 hour
B) 2 hours
C) 4 hours
D) 6 hours
Answer: B
Rationale: The first cooling stage requires food to drop from 135°F to 70°F within
2 hours to quickly pass through the upper part of the Danger Zone.
10. After reaching 70°F, food must then be cooled to 41°F or lower within how
many additional hours?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
Answer: B
Rationale: The second cooling stage allows 4 more hours (for a maximum total of
6 hours) to bring food from 70°F down to 41°F or lower.
11. What does the acronym TCS stand for?
A) Total Cooking Standard
B) Time/Temperature Control for Safety
C) Temperature Check System
D) Toxin Control Standard
Questions with Answers| Latest Update| Guaranteed Pass
1. What is the temperature range known as the food 'Danger Zone'?
A) 41°F–135°F
B) 32°F–212°F
C) 0°F–32°F
D) 135°F–165°F
Answer: A
Rationale: The Danger Zone is 41°F–135°F (5°C–57°C). Pathogens grow most
rapidly within this range, so TCS food must not stay in it longer than necessary.
2. What is the minimum internal cooking temperature for poultry?
A) 145°F for 15 seconds
B) 155°F for 15 seconds
C) 165°F for 15 seconds
D) 135°F for 15 seconds
Answer: C
Rationale: Poultry (whole or ground) must reach 165°F for 15 seconds to destroy
pathogens such as Salmonella and Campylobacter.
3. What is the minimum internal cooking temperature for ground beef and
ground pork?
A) 135°F for 15 seconds
B) 145°F for 15 seconds
C) 155°F for 15 seconds
D) 165°F for 15 seconds
Answer: C
Rationale: Grinding meat spreads surface bacteria throughout the product, so
ground meat must reach 155°F for 15 seconds to be safe.
4. What is the minimum internal cooking temperature for a whole cut of beef or
pork (steaks, roasts)?
, A) 130°F for 15 seconds
B) 145°F for 15 seconds
C) 155°F for 15 seconds
D) 165°F for 15 seconds
Answer: B
Rationale: Whole muscle cuts of beef, pork, veal, and lamb, as well as seafood,
must reach 145°F for 15 seconds because pathogens are mainly on the surface.
5. What is the minimum internal cooking temperature for eggs that will be
served immediately?
A) 135°F for 15 seconds
B) 145°F for 15 seconds
C) 155°F for 15 seconds
D) 165°F for 15 seconds
Answer: B
Rationale: Eggs for immediate service must reach 145°F for 15 seconds; eggs held
for later service must reach 155°F for 15 seconds.
6. To what temperature must previously cooked, cooled food be reheated for
hot holding?
A) 135°F within 4 hours
B) 145°F within 2 hours
C) 165°F within 2 hours
D) 165°F within 4 hours
Answer: C
Rationale: Food reheated for hot holding must reach 165°F for 15 seconds within
2 hours to ensure any pathogens that grew during storage are destroyed.
7. What is the minimum hot-holding temperature for TCS food?
A) 125°F
B) 130°F
C) 135°F
D) 145°F
Answer: C
, Rationale: TCS food must be held at 135°F or above to keep it out of the Danger
Zone while displayed or stored hot.
8. What is the maximum cold-holding temperature for TCS food?
A) 32°F
B) 38°F
C) 41°F
D) 45°F
Answer: C
Rationale: Cold TCS food must be held at 41°F or lower to slow pathogen growth.
9. Cooked food must be cooled from 135°F to 70°F within how many hours?
A) 1 hour
B) 2 hours
C) 4 hours
D) 6 hours
Answer: B
Rationale: The first cooling stage requires food to drop from 135°F to 70°F within
2 hours to quickly pass through the upper part of the Danger Zone.
10. After reaching 70°F, food must then be cooled to 41°F or lower within how
many additional hours?
A) 2 hours
B) 4 hours
C) 6 hours
D) 8 hours
Answer: B
Rationale: The second cooling stage allows 4 more hours (for a maximum total of
6 hours) to bring food from 70°F down to 41°F or lower.
11. What does the acronym TCS stand for?
A) Total Cooking Standard
B) Time/Temperature Control for Safety
C) Temperature Check System
D) Toxin Control Standard
