ServSafe Temperatures

What is the temperature danger zone?

• 41F-140F

• 41F-135F

• 32F-70F

• 70F-125F

TCS foods are...

• food that require temperature control for safety

• food that require time control for safety

• foods that require taste control for safety

• foods that require time & temperature control for safety

What is calibration?

• making sure a knife is sharp

• making sure the kitchen is clean

• sanitizing the thermometer before using

• making sure the thermometer is accurate before using

How can you calibrate a bimetallic stemmed thermometer?

• you can't

• with cold water

• with ice water

• with boiling water

What internal temp should whole poultry be cooked to?

• 140F

• 155F

• 165F

• 170F

What internal temp should ground poultry be cooked to?

• 140F

• 155F

• 165F

• 170F

What internal temp should ground beef or pork be cooked to?

• 140F

• 155F

• 165F

• 170F

What internal temp should steaks/chops of beef, pork, veal, or lamb be cooked to?

• 140F

• 155F

• 165F

• 145F

What internal temp should roasts of beef, pork, veal, or lamb be cooked to?

• 145F for 15 seconds

• 155F for 15 seconds

• 155F for 4 minutes

• 145F for 4 minutes