ServSafe Time & Temperature Guide

What is the level of accuracy required for thermometers used to measure the temperature of food?

±2°F or ±1°C

Thermometers used to measure air temperature in food storage equipment need to be accurate to within...

±3°F or ±1.5°C

In which of the following situations can it be acceptable to handle ready-to-eat food with bare hands?

When the food will be added as an ingredient to a dish that does not contain raw meat, seafood, or poultry, but will be cooked to at least 145°F (63°C)

To what temperature must a thermometer be calibrated to when using the ice-point method?

32°F (0°C)

What is the correct receiving temperature for cold TCS food?

41°F (5°C) or lower, unless otherwise specified

What is the highest temperature at which live shellfish (oysters, mussels, clams, and scallops) can be received if cooled to 41°F (5°C) or lower within 4 hours of receipt?

Air temperature of 45°F (7 °C) and an internal temperature no greater than 50°F (10°C)

What is the highest temperature at which shell eggs can be received?

Air temperature of 45°F (7°C) or lower

What is the correct receiving temperature for milk?

Received at 45°F (7°C) or lower and cooled to 41°F (5°C) or lower in four hours

What is the correct receiving temperature for hot TCS food?

135°F (57°C) or higher

How long can TCS food be stored if held at 41°F (5°C) or lower?

7 days

What level of accuracy is required for air temperature measuring devices in storage units?

±3°F or ±1.5°C

At what temperature(s) should TCS food be stored?

135°F (57°C) or higher; 41°F (5°C) or lower

Pooled eggs are eggs that are cracked open and combined in a common container. What should be done with pooled eggs to keep them safe for consumption?

They should be cooked immediately, or be stored at 41°F (5°C) or lower.

What is a requirements for thawing food under running water?

The water must be at 70°F (21°C) or lower; the food must not go above 41°F (5°C) for longer than four hours.

What is an acceptable method for thawing food?

Submerged under running water at 70°F (21°C) or lower or in a cooler at 41°F (5°C) or lower

What types of produce MUST be held at 41°F (5°C) or lower?

Sliced melons, cut tomatoes, and cut leafy greens

Which foods have a required minimum internal cooking temperature of 165°F (74°C)?

(1. Stuffing made with fish, meat, or poultry (2. Dishes that include previously cooked TCS ingredients (3. Poultry (4. Stuffed meat, seafood, poultry, or pasta

You have cooked a piece of chicken to its required minimum internal temperature of 165°F (74°C). How long must the chicken be held at that temperature before it is safe to consume?

<1 second

As stated by the 2022 FDA Food Code, which of the following foods have a required minimum internal cooking temperature of 155°F (68°C)?

(1. Shell eggs that will be hot-held for service (2. Ground seafood (3. Meat mechanically tenderized (4. Ratites (5. Cubed or pounded meat (6. Ground meat from game animals commercially raised and inspected (7. Ground meat—including beef, pork, and other meat (8. Meat vacuum-tumbled with marinades or other solutions

To what internal temperature should commercially processed and packaged ready-to-eat food be reheated?

135°F (57°C)

How long must roasts of pork, beef, veal, and lamb be held at an internal temperature of 145°F (63°C) before they can be consumed?

4 minutes

Which of the following foods have a required minimum internal cooking temperature of 135°F (57°C)?

Food from plants that will be hot-held for service

Which of the following steps must be taken when parcooking?

Freeze or refrigerate the food after cooling it. If refrigerating the food, make sure it is held at 41°F (5°C) or lower.

Which of the following foods have a required minimum internal cooking temperature of 145°F (63°C)?

(1. Roasts of pork, beef, veal, and lamb (2. Commercially raised game (3. Steaks/chops of pork, beef, veal, and lamb (4. Seafood (5. Shell eggs that will be served immediately

You have cooked these patties to the required minimum internal temperature of 155°F (68°C). How long must these burgers be held at that temperature before it is safe to consume?

17 seconds

Which of the following foods have a required minimum internal cooking temperature of 165°F (74°C)?

(1. Dishes that include previously cooked TCS ingredients (2. Stuffed meat, seafood, poultry, or pasta (3. Poultry (4. Stuffing made with fish, meat, or poultry

What is the required minimum internal temperature for meat, seafood, poultry, and eggs that are cooked in a microwave oven?

165°F (74°C)

You have cooled TCS food from 135°F to 70°F (57°C to 21°C) in one hour. The food still needs to be cooled to 41°F (5°C) or lower. How much time do you have left to cool the food?

Five hours

What should you do if TCS food has not been cooled from 135°F to 70°F (57°C to 21°C) within two hours?

Reheat the food and then cool it again.

What is the maximum time allowed to cool TCS food from 135°F (57°C) to 41°F (5°C) or lower in order to prevent the growth of pathogens?

Six hours

TCS food that will be hot-held must be reheated to what minimum internal temperature?

165°F (74°C) for 15 seconds

Which of these are exceptions to the requirements for holding cold, ready-to-eat TCS food without temperature control?

(1. Ready-to-eat fruit that becomes TCS food when cut, can have an initial temperature of 70°F (21°C) or lower. (2. If the food is discarded within four hours, it can be allowed to reach any temperature during service.

What is the required internal temperature(s) when holding TCS food?

Hot food at 135°F (57°C) or higher & Cold food at a 41°F (5°C) or lower

Hillary is in charge of an offsite catering event, and one of the dishes she is planning to provide is potato salad. She won't be able to provide temperature control for the potato salad during the event. What must she do to be able to hold the potato salad without temperature control for the event?

(1. Hold the potato salad at 41°F (5°C) or lower before removing it from refrigeration. (2. Make sure the potato salad temperature does not exceed 70°F (21°C) while it is being served. (3. Label the potato salad with the time it was removed from refrigeration and the time it must be thrown out.

Which of the following are required to be part of a handwashing station as stated by the 2022 FDA Food Code?

Drinkable, running water at a temperature of at least 85°F (29°C)

Which of the following is a correct guideline for the effective use of iodine?

Water temperature of 68°F (20°C)

Which of the following is a correct guideline for the effective use of iodine?

Water pH of ≤5 or as per manufacturer's recommendation

Which of the following are the correct guidelines for the effective use of Quats?

(1. Water temperature of 75°F (24°C) (2. Water hardness of ≤500 ppm or as per manufacturer's recommendation (3. Contact time of ≥30 seconds

To be fully sanitized, at what temperature must the items soak, and for how long?

The water must be at least 171°F (77°C), and the item must be soaked for at least 30 seconds.

What must the temperature of the final sanitizing rinse be for a high-temperature dish machine?

At least 180°F (82°C)

Which of the following is a correct guideline for the effective use of chlorine at a water temperature ≥ 100°F (38°C)?

Water pH ≤ 10

Which of the following is a correct guideline for the effective use of chlorine at a water temperature ≥ 100°F (38°C)?

Sanitizer concentration of 50-99 ppm

Bacteria grow best in food that contains little or no acid.

pH of 7.5 to 4.6 is ideal

Bacteria grow rapidly in the temperature danger zone between

41°F and 135°F (5°C and 57°C)

What temperature must fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) reach to be safely hot-held for service?

135 degrees F

What temperature must stuffed lobster be cooked to?

165 °F (74 °C) for 15 seconds

The more time bacteria spend at temperatures between 41°F and 135°F (5°C and 57°C), the more time they have to do what?

Grow to unsafe levels, also known as the Temperature Danger Zone

Which of the following is a correct guideline for the effective use of chlorine?

Water temperature of ≥100°F (38°C) OR ≥75°F (24°C)

Which of the following is a correct guideline for the effective use of chlorine?

Sanitizer contact time of ≥7 sec

Length of time you need to keep shellstock tags (after last use)?

90 days

Bacteria grow even more rapidly from __________________________.

70˚F to 125˚F (21˚C to 52˚C)

What is the recommended dry storage area temperature?

50°F to 70°F (10°C to 21°C)