Free Resources for ServSafe Self-Study

Time/Temperature Practice Test

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Question 1

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	155°F (68°C) for 17 seconds
D	145°F (63°C) for 15 seconds
E	165°F (74°C) for <1 second (instantaneous)

Question 2

Shell eggs that will be served immediately (not hot-held) should be cooked to what minimum temperature?

A	145°F (63°C) for 4 minutes
B	155°F (68°C) for 17 seconds
C	135°F (57°C) (no minimum time)
D	165°F (74°C) for <1 second (instantaneous)
E	145°F (63°C) for 15 seconds

Question 3

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 32°F and 212°F (0°C and 100°C)
C	Between 70°F and 135°F (21°C and 57°C)
D	Between 41°F and 125°F (5°C and 52°C)
E	Between 70°F and 125°F (21°C and 52°C)

Question 4

You are receiving a delivery of live shellfish. What maximum air-temperature should they be received at?

A	41°F
B	35°F
C	45°F
D	50°F

Question 5

What is the minimum temperature for TCS foods that are being hot-held for service?

A	41°F
B	70°F
C	125°F
D	135°F
E	45°F

Question 6

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	6 hours
C	4 hours
D	8 hours

Question 7

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	135°F (57°C) (no minimum time)
C	145°F (63°C) for 15 seconds
D	145°F (63°C) for 4 minutes
E	155°F (68°C) for 17 seconds

Question 8

How long can a cold-held TCS food remain in the Temperature Danger Zone before it must be served or thrown out?

A	6 hours
B	2 hours
C	8 hours
D	4 hours

Question 9

Ratites (large flightless birds such as ostrich or emu) should be cooked to what minimum internal temperature?

A	165°F (74°C) for <1 second (instantaneous)
B	145°F (63°C) for 15 seconds
C	135°F (57°C) (no minimum time)
D	155°F (68°C) for 17 seconds
E	145°F (63°C) for 4 minutes

Question 10

Stuffed pasta, seafood, meat, or poultry should be cooked to what minimum internal 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 11

You are receiving a delivery of hot TCS food. What is the minimum temperature that you should receive the food at?

A	155°F
B	165°F
C	135°F
D	145°F

Question 12

Fish 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	155°F (68°C) for 17 seconds
D	165°F (74°C) for <1 second (instantaneous)
E	145°F (63°C) for 15 seconds

Question 13

You are receiving a delivery of milk. What is the maximum temperature that the milk should be received at?

A	45°F
B	42°F
C	41°F
D	44°F

Question 14

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 15 seconds
C	155°F (68°C) for 17 seconds
D	145°F (63°C) for 4 minutes
E	165°F (74°C) for <1 second (instantaneous)

Question 15

Flavor-injected roasts should be cooked to what minimum internal temperature?

A	145°F (63°C) for 4 minutes
B	135°F (57°C) (no minimum time)
C	145°F (63°C) for 15 seconds
D	165°F (74°C) for <1 second (instantaneous)
E	155°F (68°C) for 17 seconds

Question 16

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	145°F (63°C) for 4 minutes
D	155°F (68°C) for 17 seconds
E	165°F (74°C) for <1 second (instantaneous)

Question 17

What is the minimum water temperature for the final sanitizing rinse in a high-temperature dishwashing machine?

A	171°F (77°C)
B	180°F (82°C)
C	155°F (68°C)
D	165°F (74°C)

Question 18

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	155°F (68°C) for 17 seconds
C	135°F (57°C) (no minimum time)
D	165°F (74°C) for <1 second (instantaneous)
E	145°F (63°C) for 4 minutes

Question 19

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	155°F (68°C) for 17 seconds
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	It does not need to be reheated

Question 20

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	1 hour or less
B	2 hours or less
C	6 hours or less
D	4 hours or less

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