ServSafe Time and Temperature Control 2 — Questions and Answers
Question 1: What is the minimum internal cooking temperature for ground beef?
- 135 degrees F for 15 seconds
- 145 degrees F for 15 seconds
- 155 degrees F for 15 seconds (Correct answer)
- 165 degrees F for 15 seconds
Correct answer: 155 degrees F for 15 seconds
Ground beef must reach 155 degrees F because grinding distributes surface bacteria throughout the meat.
The same 155 degrees F requirement applies to all ground meats, mechanically tenderized meats, and flavor-injected meats. This is 10 degrees higher than the 145 degrees F for whole cuts.
Question 2: During hot holding, food must be maintained at what minimum temperature?
- 120 degrees F
- 125 degrees F
- 135 degrees F (Correct answer)
- 145 degrees F
Correct answer: 135 degrees F
Hot TCS food must be held at 135 degrees F or above to stay out of the danger zone.
Temperature checks should be conducted at least every 2 hours. If food drops below 135 degrees F, it should be reheated to 165 degrees F within 2 hours. Hot holding equipment maintains temperature; it does not raise it.
Question 3: Cold buffet food has risen to 48 degrees F. What should you do?
- Add ice and continue serving
- Check how long it has been above 41 degrees F and decide based on time elapsed (Correct answer)
- Serve it immediately before it gets warmer
- Move it to the kitchen to cool down
Correct answer: Check how long it has been above 41 degrees F and decide based on time elapsed
The time-based decision determines if food can be saved: under 2 hours can be re-chilled; over 4 hours must be discarded.
If above 41 degrees F for less than 2 hours, rapidly chill back down. If approaching 4 cumulative hours, discard. Between 2 and 4 hours, serve immediately or discard. Accurate time documentation is critical.
Question 4: What is the required minimum cooking temperature for stuffed chicken breast?
- 145 degrees F for 15 seconds
- 155 degrees F for 15 seconds
- 165 degrees F for 15 seconds (Correct answer)
- 180 degrees F for 15 seconds
Correct answer: 165 degrees F for 15 seconds
All stuffed items require 165 degrees F because the stuffing density impedes heat penetration.
Stuffing creates a dense mass that insulates against heat. Items requiring 165 degrees F include all poultry, stuffed meats, stuffed pasta, stuffed fish, combined previously cooked TCS ingredients, and reheated leftovers.
Question 5: How often should food temperatures be checked during hot or cold holding on a buffet?
- Once when set up
- Every 30 minutes
- At least every 2 hours (Correct answer)
- Only at the end of service
Correct answer: At least every 2 hours
Checks every 2 hours allow time for corrective action before the 4-hour discard limit.
If food is found out of temperature at 2 hours, there is still time to bring it back or serve it before the 4-hour limit. Replace rather than replenish food pans on the buffet.
Question 6: When using time-as-a-control for holding sandwiches, what documentation is required?
- No documentation needed
- Each item must be labeled with the time removed from refrigeration and the 4-hour discard time (Correct answer)
- Only the manager needs to know
- A weekly time log is sufficient
Correct answer: Each item must be labeled with the time removed from refrigeration and the 4-hour discard time
Each food item must be clearly labeled with both the removal time and the discard time.
Written procedures must be on file. Food must start at the correct temperature. Labels must show removal time and discard time. Food not sold within 4 hours must be discarded with no exceptions.
ServSafe Time and Temperature Control 2
What is the minimum internal cooking temperature for ground beef?