Temperatures Review for ServSafe Exam

Air Probe thermometer accuracy

• + / - 1°F

• + / - 2°F

• + / - 3°F

• + / - 5°F

All cold TCS food recieved OVER 41°F must be cooled to 41°F or LESS within ____.

• 20 minutes
• 60 minutes
• 2 hours
• 4 hours

Angel Hair Pasta with butter

• 135°F
• 145°F
• 155°F
• 165°F
• n/a

Baked Chicken

• 135°F
• 145°F
• 155°F
• 165°F
• n/a

Beef Hamburger

• 135°F
• 145°F
• 155°F
• 165°F
• n/a

Boiled Crab

• 135°F
• 145°F
• 155°F
• 165°F
• n/a

Boiling Point Thermometer Calibration

• 0°F
• 32°F
• 100°F
• 212°F

Braised Pork Chops

• 135°F
• 145°F
• 155°F
• 165°F
• n/a

Brocolli with cheese sauce for a buffet

• 135°F
• 145°F
• 155°F
• 165°F
• n/a

Canned Corn, for a self-serve banquet

• 135°F
• 145°F
• 155°F
• 165°F
• n/a