ServSafe Practice Test #6

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Time/Temperature Practice Test

 

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Question 1
Stuffed pasta, seafood, meat, or poultry should be cooked to what minimum internal temperature?
A
155°F (68°C) for 17 seconds
B
135°F (57°C) (no minimum time)
C
145°F (63°C) for 4 minutes
D
165°F (74°C) for <1 second (instantaneous)
E
145°F (63°C) for 15 seconds
Question 1 Explanation: 

Stuffed pasta, seafood, meat, or poultry should be cooked to 165°F. There is no time requirement - it only needs to reach this temperature for a moment.

Other foods that should be cooked to 165°F (74°C) for <1 second (Instantaneous):

  • Poultry—including whole or ground chicken, turkey, or duck
  • Stuffing made with fish, meat, or poultry
  • Stuffed meat, seafood, poultry, or pasta
  • Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their required minimum internal temperatures)

Question 2
You are receiving a delivery of hot TCS food. What is the minimum temperature that you should receive the food at?
A
165°F
B
145°F
C
155°F
D
135°F
Question 2 Explanation: 

A delivery of hot TCS food should be received at 135°F or higher and if it's not, you should reject the delivery.

135°F is the upper limit of the Temperature Danger Zone (41°F - 135°F). This is why hot TCS food should be received and hot-held at this temperature or higher.

Question 3
When cooling a hot TCS food for cold storage, how quickly must you bring the temperature down from 70°F to 41°F or lower?
A
2 hours
B
4 hours
C
8 hours
D
6 hours
Question 3 Explanation: 

Hot TCS food should be cooled before being put into cold storage. Hot TCS food is held at 135°F or higher but it must be brought down to 41°F or lower before being placed in the cooler. This range of temperatures is the Temperature Danger Zone so we must be careful and do it quickly.

The food should be brought down from 135°F to 70°F within 2 hours.

Then it should be brought down from 70°F to 41°F within 4 hours.

The total amount of time for the cooling process should take no longer than 6 hours.

The reason the food must be brought down through the range of 135°F to 70°F more quickly than the range of 70°F to 41°F is because bacteria grow the most rapidly within the temperature range of 70°F to 125°F.

Question 4
What is the total amount of time that you should allow for cooling a hot TCS food down from 135°F to 41°F or lower, before putting it into cold storage?
A
6 hours or less
B
1 hour or less
C
4 hours or less
D
2 hours or less
Question 4 Explanation: 

Hot TCS food should be cooled before being put into cold storage. Hot TCS food is held at 135°F or higher but it must be brought down to 41°F or lower before being placed in the cooler. This range of temperatures is the Temperature Danger Zone so we must be careful and do it quickly.

The total amount of time for the cooling process should take no longer than 6 hours.

The food should be brought down from 135°F to 70°F within 2 hours.

Then it should be brought down from 70°F to 41°F within 4 hours.

The reason the food must be brought down through the range of 135°F to 70°F more quickly than the range of 70°F to 41°F is because bacteria grow the most rapidly within the temperature range of 70°F to 125°F.

Question 5
Fish should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
135°F (57°C) (no minimum time)
C
165°F (74°C) for <1 second (instantaneous)
D
145°F (63°C) for 4 minutes
E
155°F (68°C) for 17 seconds
Question 5 Explanation: 

Both freshwater and saltwater fish are considered seafood and should be cooked to an internal temperature of 145°F for 15 seconds.

Other foods that should be cooked to 145°F (63°C) for 15 seconds:

  • Seafood — including fish, shellfish, and crustaceans
  • Steaks/chops of pork, beef, veal, and lamb
  • Commercially raised game
  • Shell eggs that will be served immediately

Question 6
Steaks, chops, or filets of pork, beef, veal, and lamb should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
135°F (57°C) (no minimum time)
C
165°F (74°C) for <1 second (instantaneous)
D
145°F (63°C) for 4 minutes
E
155°F (68°C) for 17 seconds
Question 6 Explanation: 

Steaks, chops, and filets are thinner cuts of meat than roasts. Because they are thinner, they only need to be cooked to 145°F for 15 seconds.

Because roasts are thicker, they must be cooked at this temperature for 4 minutes.

Other foods that should be cooked to 145°F (63°C) for 15 seconds:

  • Seafood — including fish, shellfish, and crustaceans
  • Steaks/chops of pork, beef, veal, and lamb
  • Commercially raised game
  • Shell eggs that will be served immediately

Question 7
Ratites (large flightless birds such as ostrich or emu) should be cooked to what minimum internal temperature?
A
145°F (63°C) for 15 seconds
B
145°F (63°C) for 4 minutes
C
165°F (74°C) for <1 second (instantaneous)
D
155°F (68°C) for 17 seconds
E
135°F (57°C) (no minimum time)
Question 7 Explanation: 

Ratites are large flightless birds with flat breastbones such as ostrich and emu. They should be cooked to an internal temperature of 155°F for 17 seconds. But poultry (chicken, turkey, duck) should be cooked to 165°F for any length of time.

Other foods that should be cooked to 155°F (68°C) for 17 seconds:

  • Ground meat—including beef, pork, and other meat
  • Injected meat—including brined ham and flavor-injected roasts
  • Mechanically tenderized meat
  • Ground meat from game animals commercially raised and inspected
  • Ratites (mostly flightless birds with flat breastbones)—including ostrich and emu
  • Ground seafood—including chopped or minced seafood
  • Shell eggs that will be hot held for service

Question 8
You are receiving a delivery of milk. What is the maximum temperature that the milk should be received at?
A
45°F
B
41°F
C
44°F
D
42°F
Question 8 Explanation: 

Most cold TCS foods should be received at a maximum temperature of 41°F. But milk, shellfish, and shell eggs are an exception.

Milk can be received at a maximum temperature of 45°F. But it should be cooled to 41°F or lower within 4 hours of delivery.

Question 9
Flavor-injected roasts should be cooked to what minimum internal temperature?
A
155°F (68°C) for 17 seconds
B
145°F (63°C) for 15 seconds
C
165°F (74°C) for <1 second (instantaneous)
D
145°F (63°C) for 4 minutes
E
135°F (57°C) (no minimum time)
Question 9 Explanation: 

Roasts injected with flavoring and brined meats such as ham should be cooked to 155°F for 17 seconds.

Roasts that are not flavor-injected should be cooked to 145°F for 4 minutes.

These rules do not include poultry which should always be cooked to 165°F.

Other foods that should be cooked to 155°F (68°C) for 17 seconds:

  • Ground meat—including beef, pork, and other meat
  • Injected meat—including brined ham and flavor-injected roasts
  • Mechanically tenderized meat
  • Ground meat from game animals commercially raised and inspected
  • Ratites (mostly flightless birds with flat breastbones)—including ostrich and emu
  • Ground seafood—including chopped or minced seafood
  • Shell eggs that will be hot held for service

Question 10
You are reheating a previously cooked TCS food from the cooler that will be hot-held for service. To what minimum temperature must the food be reheated before being hot-held for service?
A
165°F (74°C) for <1 second (instantaneous)
B
155°F (68°C) for 17 seconds
C
It does not need to be reheated
D
135°F (57°C) (no minimum time)
E
145°F (63°C) for 15 seconds
Question 10 Explanation: 

A previously cooked TCS food that will be hot-held for service (not immediately served) must be reheated to 165°F within 2 hours of its removal from the cooler. After that, it should be hot-held at 135°F as usual.

Also, a new dish that contains previously cooked TCS food as an ingredient should be cooked to 165°F.

However, if the previously cooked TCS food was cooked and cooled correctly, and if it will be immediately served to a guest (not hot-held), it does not need to be reheated at all and can be served at any temperature.

Question 11
Ground beef, pork, or other meats should be cooked to what minimum internal temperature?
A
135°F (57°C) (no minimum time)
B
145°F (63°C) for 4 minutes
C
165°F (74°C) for <1 second (instantaneous)
D
155°F (68°C) for 17 seconds
E
145°F (63°C) for 15 seconds
Question 11 Explanation: 

Ground meat such as beef, pork, and other meat should be cooked to 155°F for 17 seconds. This does not apply to poultry (chicken, turkey, duck) which should always be cooked to 165°F.

Other foods that should be cooked to 155°F (68°C) for 17 seconds:

  • Ground meat—including beef, pork, and other meat
  • Injected meat—including brined ham and flavor-injected roasts
  • Mechanically tenderized meat
  • Ground meat from game animals commercially raised and inspected
  • Ratites (mostly flightless birds with flat breastbones)—including ostrich and emu
  • Ground seafood—including chopped or minced seafood
  • Shell eggs that will be hot held for service

Question 12
You are receiving a delivery of live shellfish. What maximum air-temperature should they be received at?
A
35°F
B
41°F
C
45°F
D
50°F
Question 12 Explanation: 

Most cold TCS food should be received at a maximum air-temperature of 41°F. But shellfish, milk, and shell eggs are an exception.

Live shellfish may be received at a maximum air-temperature of 45°F. And a maximum internal temperature of 50°F is also acceptable.

In either case, the live shellfish should be brought down to 41°F or lower within 4 hours of receiving.

Question 13
In which temperature range do bacteria grow the most rapidly, even more rapidly than in the Temperature Danger Zone?
A
Between 41°F and 135°F (5°C and 57°C)
B
Between 41°F and 125°F (5°C and 52°C)
C
Between 70°F and 135°F (21°C and 57°C)
D
Between 32°F and 212°F (0°C and 100°C)
E
Between 70°F and 125°F (21°C and 52°C)
Question 13 Explanation: 

Bacteria grow the most rapidly within the temperature range of 70°F and 125°F.

But the "Temperature Danger Zone" is the wider range of 41°F to 135°F.

Question 14
How long can a cold-held TCS food remain in the Temperature Danger Zone before it must be served or thrown out?
A
8 hours
B
6 hours
C
2 hours
D
4 hours
Question 14 Explanation: 

Cold-held TCS food can remain in the Temperature Danger Zone for up to 6 hours before it must be served or thrown out.

Cold-held TCS food is different from raw and hot-held TCS food - which can only remain in the Temperature Danger Zone for up to 4 hours.

The reason cold-held TCS food is different is that it's less likely to have spent as much time within the temperature range where bacteria grow the most rapidly.

The Temperature Danger Zone is a wide range of temperatures between 41°F and 135°F. But bacteria grow the most rapidly within the smaller range of 70°F and 125°F.

Hot TCS food is held at 135°F or higher and cold TCS food is held at 41°F or lower. Hot food only has to drop 10°F before it enters the temperature range where bacteria grow the most rapidly. But cold TCS food has to rise 29°F before it enters that temperature range. This is why 6 hours is allowed for cold-held TCS food but only 4 hours is allowed for hot-held TCS food.

Although raw TCS food is stored at 41°F or lower, it has not been cooked so the pathogens have not been killed yet. This is why raw TCS food is only allowed 4 hours in the Temperature Danger Zone.

Question 15
Shell eggs that will be hot-held for service should be cooked to what minimum temperature?
A
145°F (63°C) for 15 seconds
B
165°F (74°C) for <1 second (instantaneous)
C
155°F (68°C) for 17 seconds
D
145°F (63°C) for 4 minutes
E
135°F (57°C) (no minimum time)
Question 15 Explanation: 

Shell eggs are eggs that are still in the shell as distinguished from dried or powdered eggs. There are 2 different cooking time/temperature requirements for shell eggs.

If the shell eggs will be hot-held for service they should be cooked to 155°F for 17 seconds.

But if the shell eggs will be served immediately they only need to be cooked to 145°F for 15 seconds.

Other foods that should be cooked to 155°F (68°C) for 17 seconds:

  • Ground meat—including beef, pork, and other meat
  • Injected meat—including brined ham and flavor-injected roasts
  • Mechanically tenderized meat
  • Ground meat from game animals commercially raised and inspected
  • Ratites (mostly flightless birds with flat breastbones)—including ostrich and emu
  • Ground seafood—including chopped or minced seafood
  • Shell eggs that will be hot held for service

Question 16
What is the minimum temperature for TCS foods that are being hot-held for service?
A
70°F
B
135°F
C
41°F
D
45°F
E
125°F
Question 16 Explanation: 

Hot-held foods should remain at 135°F or higher. This is the upper limit of the Temperature Danger Zone. If the food falls below 135°F and into the Temperature Danger Zone for 4 hours, it must be served or thrown out.

When receiving a shipment of hot TCS food, it must be received at a minimum temperature of 135°F. And if the food is lower than this temperature, the delivery should be rejected.

Question 17
Shell eggs that will be served immediately (not hot-held) should be cooked to what minimum temperature?
A
155°F (68°C) for 17 seconds
B
165°F (74°C) for <1 second (instantaneous)
C
135°F (57°C) (no minimum time)
D
145°F (63°C) for 4 minutes
E
145°F (63°C) for 15 seconds
Question 17 Explanation: 

Shell eggs are are eggs that are still in the shell as distinguished from dried or powdered eggs. There are 2 different cooking time/temperature requirements for shell eggs.

If the shell eggs will be served immediately they only need to be cooked to 145°F for 15 seconds.

But if the shell eggs will be hot-held for service they should be cooked to 155°F for 17 seconds.

Other foods that should be cooked to 145°F (63°C) for 15 seconds:

  • Seafood — including fish, shellfish, and crustaceans
  • Steaks/chops of pork, beef, veal, and lamb
  • Commercially raised game
  • Shell eggs that will be served immediately

Question 18
Food from plants that will be hot-held for service should be cooked to what minimum temperature?
A
145°F (63°C) for 4 minutes
B
135°F (57°C) (no minimum time)
C
165°F (74°C) for <1 second (instantaneous)
D
145°F (63°C) for 15 seconds
E
155°F (68°C) for 17 seconds
Question 18 Explanation: 

Food from plants such as vegetables, fruits, grains, and legumes do not always need to be cooked. But if they are cooked and hot-held for service, they should be cooked to 135°F. There is no time requirement. They only need to reach this temperature and maintain it while being hot-held.

Foods that need to be cooked to 135°F (57°C) (no minimum time):

  • Food from plants, including fruits, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will be hot held for service

Question 19
What is the minimum water temperature for the final sanitizing rinse in a high-temperature dishwashing machine?
A
155°F (68°C)
B
180°F (82°C)
C
165°F (74°C)
D
171°F (77°C)
Question 19 Explanation: 

The final sanitizing rinse in a high-temperature dishwashing machine should be at least 180°F.

For a single-temperature, stationary rack machine, the water must be at least 165°F.

Both types of dishwashers must have a built-in thermometer that checks the water temperature at the manifold. This is where the water sprays into the tank.

Question 20
A dish that contains ground poultry as an ingredient should be cooked to what minimum internal temperature?
A
165°F (74°C) for <1 second (instantaneous)
B
145°F (63°C) for 4 minutes
C
135°F (57°C) (no minimum time)
D
145°F (63°C) for 15 seconds
E
155°F (68°C) for 17 seconds
Question 20 Explanation: 

All poultry (chicken, turkey, duck) should be cooked to an internal temperature of 165°F. There is no time requirement - it only needs to reach this temperature for a moment.

Other ground meats and fish should be cooked to 155°F for 17 seconds. But because this example includes poultry, it must be cooked to 165°F.

Other foods that should be cooked to 165°F (74°C) for <1 second (Instantaneous):

  • Poultry—including whole or ground chicken, turkey, or duck
  • Stuffing made with fish, meat, or poultry
  • Stuffed meat, seafood, poultry, or pasta
  • Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their required minimum internal temperatures)

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