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SERVSAFE MANAGER - TEMPERATURES EXAM QUESTIONS
Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -22 Questions and Answers
-Format: Multiple-choice / Flashcard
Question 1: Maximum acceptable receiving temp. for fresh beef
Answer:
41 degrees
Question 2: 50 - 70 degrees
Answer:
temp. for dry storage rooms
Question 3: 165 degrees
Answer:
duck, chicken enchiladas made with previously cooked chicken and ravioli stuffed with cheese
Question 4: 155 degrees
Answer:
ground pork, porkloin injected with marinade, ostrich filet
Question 5: shell eggs
Answer:
air temp at 45 degrees or lower
Question 6: Max internal temp. for cold TCS food to be held
Answer:
41 degrees
Question 7: 135 degrees
Answer:
roasted vegetables that will be hot held, pasta, broccoli and wild rice
Question 8: 135 degrees
Answer:
minimum internal temp. for hot TCS food to be held.
Question 9: warmest acceptable receiving temp. for eggs
Answer:
45 degrees
Question 10: 165 degrees
Answer:
minimum internal cooking temp. for eggs, meat, poultry, and seafood cooked in a microwave
Question 11: hot food
Answer:
receive hot TCS food at 135 degrees or higher
Question 12: 165 for 15 sec. within 2 hours
Answer:
time and temp. requirements for reheating TCS food for hot holding
Question 13: live shellfish, shucked shellfish, & milk
Answer:
receive at 45 degrees or lower. must be cooled to 41 in 4 hours
Question 14: 155 degrees
Answer:
minimum internal cooking for ground beef
Question 15: 70 - 135 degrees
Answer:
TCS food must be cooled from within 2 hours
Question 16: +/-3 or +/-1.5
Answer:
measure air temp in food storage equipment
Question 17: 165 degrees
Answer:
minimum internal cooking temp. for stuffed pork chops
Question 18: 145 degrees
Answer:
salmon steak, lamb chops, eggs for immediate service, beef steak and buffalo steak
Question 19: cold food
Answer:
41 degrees or lower
Question 20: Frozen food
Answer:
frozen solid when received
Question 21: 70 - 125 degrees
Answer:
temp. foodborne pathogens grow most quickly
Question 22: 41 - 135 degrees
Answer:
temp. foodborne pathogens grow well at
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