SERVSAFE MANAGER – TEMPERATURES QUESTIONS AND ANSWERS

SERVSAFE MANAGER – TEMPERATURES
QUESTIONS AND 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