ServSafe Temperetures Exam |Question and Answers| 100% Correct #LATEST

ServSafe Temperetures Exam |Question and Answers| 100% Correct #LATEST Poultry: including whole or ground chicken, turkey, or duck *Ans* 165°F for 15 seconds stuffing made with fish, meat, or poultry *Ans* 165°F for 15 seconds stuffed meat, seafood, poultry, or pasta *Ans* 165°F for 15 seconds Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to their minimum internal temperatures) *Ans* 165°F for 15 seconds Ground meat: including beef, pork, and other meat *Ans* 155°F for 15 seconds Injected meat: including brined ham and flavor-injected roasts *Ans* 155°F for 15 seconds Mechanically tenderized meat *Ans* 155°F for 15 seconds Ratites: including ostrich and emu *Ans* 155°F for 15 seconds Ground seafood: including chopped or minced seafood *Ans* 155°F for 15 seconds Shell eggs hot-held for service *Ans* 155°F for 15 seconds Steaks/chops of pork, beef, veal, and lamb *Ans* 145°F for 15 seconds Seafood: including fish, shellfish, and crustaceans *Ans* 145°F for 15 seconds Commercially raised game *Ans* 145°F for 15 seconds Shell eggs that will be served immediately *Ans* 145°F for 15 seconds Roast of pork, beef, veal, and lamb *Ans* 145°F for 4 minutes Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) th