Free ServSafe Time and Temperature Control Questions and Answers 1 — Questions and Answers
Question 1: What is the minimum internal temperature that poultry, stuffed meat, and dishes with previously cooked TCS ingredients must be cooked to?
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 17 seconds
- 165°F (74°C) for <1 second (Correct answer)
- 135°F (57°C) for 15 seconds
Correct answer: 165°F (74°C) for <1 second
Poultry and stuffed meats carry a high risk of salmonella, which is why they require a high internal cooking temperature of 165°F (74°C) for less than 1 second to ensure pathogens are destroyed. This temperature must be reached to guarantee food safety.
Question 2: When cooling TCS food, the total cooling time cannot exceed six hours. What is the maximum time allowed for cooling food from 135°F to 70°F?
- 1 hour
- 2 hours (Correct answer)
- 4 hours
- 6 hours
Correct answer: 2 hours
The cooling process is a two-stage method. The first stage, from 135°F to 70°F, must be completed within two hours because this is the range where pathogens grow most rapidly. The remaining time is used to cool it to 41°F or lower.
Question 3: TCS food that has been cooked and cooled must be reheated to what temperature for hot-holding?
- 135°F (57°C)
- 145°F (63°C)
- 155°F (68°C)
- 165°F (74°C) (Correct answer)
Correct answer: 165°F (74°C)
When reheating food for hot-holding, it must be heated to an internal temperature of 165°F (74°C) for 15 seconds within two hours. This ensures that any bacteria that may have grown during the cooling process are eliminated before the food is served.
Question 4: What is the minimum internal cooking temperature for ground meat, such as beef or pork?
- 145°F (63°C) for 15 seconds
- 155°F (68°C) for 17 seconds (Correct answer)
- 160°F (71°C) for 15 seconds
- 165°F (74°C) for <1 second
Correct answer: 155°F (68°C) for 17 seconds
Grinding meat mixes pathogens from the surface throughout the product. Therefore, it requires a higher internal temperature of 155°F (68°C) for 17 seconds to be cooked safely compared to whole-muscle cuts.
Question 5: Roasts of pork, beef, veal, and lamb must be cooked to a minimum internal temperature of 145°F (63°C) for how long?
- 15 seconds
- 1 minute
- 4 minutes (Correct answer)
- 10 minutes
Correct answer: 4 minutes
Unlike steaks which only need to reach 145°F for 15 seconds, larger cuts like roasts require more time at that temperature to ensure heat penetrates fully. A temperature of 145°F (63°C) must be maintained for at least 4 minutes.
Question 6: After being cooked, what is the minimum temperature at which hot TCS food must be held?
- 120°F (49°C)
- 125°F (52°C)
- 130°F (54°C)
- 135°F (57°C) (Correct answer)
Correct answer: 135°F (57°C)
Hot TCS food must be held at 135°F (57°C) or higher to prevent the growth of microorganisms. This temperature is above the Temperature Danger Zone (41°F - 135°F).
Free ServSafe Time and Temperature Control Questions and Answers 1
What is the minimum internal temperature that poultry, stuffed meat, and dishes with previously cooked TCS ingredients must be cooked to?