ServSafe Chapter 7 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified

ServSafe Chapter 7 Questions and Answers | Latest Version | 2025/2026 | Correct & Verified What is the minimum temperature hot TCS foods should be held at during service? 135°F (57°C). What is the maximum temperature cold TCS foods should be held at during service? 41°F (5°C). How long can TCS foods safely remain in the temperature danger zone? No more than 4 hours. Which internal temperature is required for reheating leftovers for hot holding? 165°F (74°C) for 15 seconds. What is the best method for thawing frozen poultry safely? In the refrigerator, under cold running water, or as part of the cooking process. 2 Which procedure is recommended for cooling large batches of soup safely? Divide into smaller portions and place in shallow containers. What is the proper way to check the internal temperature of thick foods? Use a calibrated food thermometer inserted into the thickest part of the food. What is the minimum internal temperature for cooking poultry to ensure it is safe to eat? 165°F (74°C) for 15 seconds. At what temperature should ground beef be cooked to ensure safety? 155°F (68°C) for 15 seconds. Which internal temperature must seafood reach to be safely cooked? 145°F (63°C) for 15 seconds. What is the required internal temperature for cooking pork chops? 145°F (63°C) with a 3-minute rest time. 3 Which temperature range is considered the danger zone for bacterial growth? 41°F to 135°F (5°C to 57°C). Which internal temperature is required for cooking eggs for immediate service? 145°F (63°C) for 15 seconds. Which internal temperature is required for cooking eggs that will be held for later service? 155°F (68°C) for 15 seconds. How should stuffed meat or poultry be cooked to ensure safety? Cook to an internal temperature of 165°F (74°C). Which internal temperature is recommended for cooking roasts of beef, pork, or lamb? 145°F (63°C) with a 3-minute rest time. What is the proper way to check the temperature of thin foods like fish fillets? Use a thermocouple with a thin probe. 4 What is the proper method for cooling TCS