SERVSAFE MINIMUM INTERNAL TEMPERATURE EXAM

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SERVSAFE MINIMUM INTERNAL TEMPERATURE EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -5 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 155°F (68°C) for 15 seconds

Answer:

Minimum Internal Temperature for:

Ground meat-including beef, pork, and other meat Injected meat-including brined ham and flavor-injected roasts Mechanically tenderized meat Ratites-including ostrich and emu Ground seafood-including chopped or minced seafood Shell eggs that will be hot-held for service

Question 2: 145°F (63°C) for 15 seconds

Answer:

Minimum Internal Temperature for:

Seafood-including fish, shellfish, and crustaceans Steaks/chops of pork, beef, veal, and lamb Commercially raised game Shell eggs that will be served immediately

Question 3: 165°F (74°C) for 15 seconds

Answer:

Minimum Internal Temperature for:

Poultry-including whole or ground chicken, turkey, or duck Stuffing made with fish, meat, or poultry

Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperatures)

Question 4: 145°F (63°C) for 4 minutes

Answer:

Minimum Internal Temperature for:

Roasts of pork, beef, veal, and lamb Roasts may be cooked to these alternate cooking times and temperatures depending on the type of

roast and oven used:

130°F (54°C) 112 minutes 131°F (55°C) 89 minutes 133°F (56°C) 56 minutes 135°F (57°C) 36 minutes 136°F (58°C) 28 minutes 138°F (59°C) 18 minutes 140°F (60°C) 12 minutes 142°F (61°C) 8 minutes 144°F (62°C) 5 minutes

Question 5: 135°F (57°C)

Answer:

Minimum Internal Temperature for:

Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot-held for service