SERVSAFE- TEMPERATURES EXAM QUESTIONS

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SERVSAFE- TEMPERATURES EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -18 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the minimum internal cooking temperature for stuffed pork chops ?

Answer:

165 F (57

• for 15 seconds

Question 2: What is the minimal internal cooking temperature for lamb chop, eggs for immediate service, beef steak, and buffalo steak?

Answer:

145 F Question 3: When reheating partially cooked food for service, what minimum internal temperature must be reached ?

Answer:

165 F Question 4: What minimum internal temperature should poultry, reheated meats and stuffed meats be cooked to?

Answer:

165 F

Question 5: At what maximum internal temperature should cold TCS food be held ?

Answer:

41 F Question 6: What is the maximum water temperature allowed when thawing food under running water pressure ?

Answer:

70 F (21 C)

Question 7: Proper temperature to cook ground pork

Answer:

155 F

Question 8: At what minimum temperature should hot TCS food be held ?

Answer:

135 F

Question 9: At what temperature do pathogens grow quickly ?

Answer:

Between 125 F and 70 F Question 10: What internal temperature should you reheat commercially processed and packaged ready-to-eat food ?

Answer:

At least 135 F

Question 11: What temperature must ground beef be cooked to in order to destroy

• coli?

Answer:

155 F Question 12: What temperature must TCS food be reheated to if it will be hot-held ?

Answer:

165 F (74

• for 15 seconds

Question 13: Hot food must be held at a minimum internal temperature of?

Answer:

165 F Question 14: What is the minimal internal cooking temperature for pasta and broccoli cooked in a microwave oven.

Answer:

135 F Question 15: Using heat as a sanitizer, at what water temperature will the heat effectively kill microorganisms in a three-compartment sink?

Answer:

171 F

Question 16: What temperature should Salmon Steak be cooked?

Answer:

145 F

Question 17: Roasted Vegetables that will be hot-held?

Answer:

135 F Question 18: A food handler is reheating commercially processed cheese sticks, which will be hot-held on a buffet. What temperature must the cheese sticks be reheated to ?

Answer:

135 F