ServSafe Temps & Refrigerator/Cooler Storage

Front

Cold TCS foods should be received at ______°F or lower.

Back

41

Front

Hot TCS foods should be received at _____°F or higher.

Back

135

Front

Ready-to-eat foods should be stored below raw meats in the fridge.

Back

False

Front

Poultry should be cooked to a minimum internal temp. of _____°F.

Back

165

Front

Whole cuts of beef or pork should be cooked to an internal temp. of $_____°F$ for 15 seconds.

Back

145

Front

Seafood should be cooked to an internal temp of ______°F for 15 seconds.

Back

145

Front

Ground meats like beef and pork should be cooked to an internal temp of _____°F for 17 seconds.

Back

155

Front

Whole fish should be cooked to an internal temp of ____°F for 15 seconds.

Back

145

Front

Cooked fruits, vegetables, grains, and legumes should be HELD at _____°F

Back

135

Front

Poultry should be stored on the bottom of the fridge.

Back

True