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Exam (elaborations)
ServSafe Temperatures (Best Study Guide)
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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 second
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