Cooking Temperature Requirements
Minimum internal cooking temperature for poultry.
165*F
What are some methods that ServSafe suggests for cooling food quickly and safely?
Ice-bath & Dividing into smaller containers
Blast chiller
Ice Paddle
Ice or cold water as an ingredient
Hot TCS food must be held at this temperature.
135*F or higher.
When storing a utensil in water between uses (such as an ice cream scoop), what are the temperature requirements?
Running water at any temperature, or a container of water at 135*F or higher.
Adjust the thermometer to this temperature when calibrating for the boiling-point method.
212*F
Minimum internal cooking temperature for ground beef.
155*F
Cooling food from 135 to _______ within 2 hours is the first step in the temperature requirements for cooling food.
70*F
Cold TCS food must be held at this temperature.
41*F or lower.
For heat sanitizing, the temperature for soaking in water must be at least _______.
171*F
Adjust the thermometer to this temperature when calibrating using the ice-point method.
32*F
Minimum internal cooking temperature for whole roast beef.
145*F
Cooling food from 70 to _________ or lower within _________ hours is the next step in temperature requirements for cooling food.
41* or lower
4 hours
Hold the food at _______ or lower before removing it from refrigeration if you plan to hold it without temperature control.
41*F or lower
The temperature of the final sanitizing rinse must be at least ________.
180*F
The temperature danger zone range in which bacteria grows the fastest.
70-125*F
Minimum internal cooking temperature for ground seafood.
155*F
This is the temperature you must heat TCS food for hot holding. It must reach this temperature within 2 hours from start to finish.
165*F for 15 seconds.
When holding hot TCS food, sell, serve, or throw out hot tcs food within ________ hours.
4
110*F
How long should you scrub your arms and hands during the proper handwashing procedure?
10-15 seconds
Minimum internal cooking temperature for stuffed pasta.
165*F
Commercially processed and packaged ready-to-eat food must be reheated to this internal temperature.
135*F
Holding cold food without temperature control can be done as long as it does not exceed this temperature while being served.
70*F
This is the temperature danger zone.
41*F-135*F
TCS foods held in the refrigerator at 41*F or lower for over 24 hours must be date marked and can be held for a maximum of _____ days.
7