SERVSAFE TEMPERATURES EXAM QUESTIONS

PDF Download

SERVSAFE TEMPERATURES EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -24 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: What is the temperature that ready-to-eat food to be held in refrigeration

Answer:

Below 41°F

Question 2: What is the Minimum Internal Cooking Temperature of

Injected meat

Answer:

155°F for 17 seconds Question 3: Bacteria grow rapidly in this range, also known at Temperature Danger Zone?

Answer:

between 41°F and 135°F

Question 4: What is the Minimum Internal Cooking Temperature of Roast of Lamb

Answer:

145°F for 4 minutes

Question 5: What is the temperature of the 1st Sink, Water and detergent?

Answer:

110°F

Question 6: You must reheat TCS food for hot-holding to an internal temperature of

Answer:

at least 165°F for 15 seconds

Question 7: What is the water temperature for the effectiveness of Quats?

Answer:

>75°F for >30 seconds

Question 8: What is the Minimum Internal Cooking Temperature of

ground beef

Answer:

155°F for 17 seconds Question 9: Bacteria grow even more rapidly in this range, what is this temperature range?

Answer:

between 75°F and 125°F

Question 10: What is the Minimum Internal Cooking Temperature of

Prime Rib Roast

Answer:

145°F for 4 minutes

Question 11: What is the Minimum Internal Cooking Temperature of

ground turkey sausage

Answer:

165°F for <1 second (instantaneous)

Question 12: What is the Minimum Internal Cooking Temperature of

Pork Roast

Answer:

145°F for 4 minutes

Question 13: What is the Minimum Internal Cooking Temperature of

Crown Rack of Lamb

Answer:

145°F for 4 minutes

Question 14: What is the Minimum Internal Cooking Temperature of

Roast of Beef

Answer:

145°F for 4 minutes

Question 15: What is the water temperature for the effectiveness of Chlorine?

Answer:

>100°F for >7 seconds Question 16: In a stationary-rack single-temperature machine the final sanitizing and rinse must be?

Answer:

at least 165°F

Question 17: You must reheat commercially processed foods to

Answer:

at least 135°F Question 18: Vending Machines must keep TCS food at the correct temperatures it should be held at?

Answer:

lower than 41°F or at 135°F or higher

Question 19: What is the Minimum Internal Cooking Temperature of

Poultry

Answer:

165°F for <1 second (instantaneous)

Question 20: What is the Minimum Internal Cooking Temperature of

Veal Roast

Answer:

145°F for 4 minutes

Question 21: What is the Minimum Internal Cooking Temperature of

seafood

Answer:

145°F for 15 seconds

Question 22: What is the water temperature for the effectiveness of iodine?

Answer:

>68°F for >30 seconds Question 23: In a high-temperature machine the final sanitizing and rinse must be?

Answer:

at least 180°F

Question 24: What is the Minimum Internal Cooking Temperature of

Steaks

Answer:

145°F for 15 seconds