ServSafe Manager Practice Test: Food Temperature Essentials

What is the minimum internal temperature to which roasts of pork, beef, veal, and lamb should be cooked?

• 145°F (63°C) for 4 minutes

• 165°F (74°C) for less than one second

• 155°F (68°C) for 17 seconds

• 135°F (57°C) for no minimum time

At what temperature should all poultry be cooked to ensure safety?

• 165°F (74°C) for less than one second

• 155°F (68°C) for 17 seconds

• 145°F (63°C) for 4 minutes

• 135°F (57°C) for no minimum time

What is the correct receiving temperature for cold TCS food, excluding shellfish, shell eggs, and milk?

• 41°F (5°C)

• 32°F (0°C)

• 45°F (7°C)

• 40°F (4°C)

Within how many hours must hot TCS food be cooled from 135°F to 70°F before cold storage?

• 4 hours

• 2 hours

• 8 hours

• 6 hours

What is the minimum water temperature for heat sanitizing kitchen items?

• 155°F (68°C)

• 180°F (82°C)

• 171°F (77°C)

• 165°F (74°C)

How long can hot-held TCS food remain in the temperature danger zone before it must be discarded?

• 2 hours

• 4 hours

• 8 hours

• 6 hours

What is the maximum temperature for a cold storage unit?

• 42°F (6°C)

• 41°F (5°C)

• 43°F (6°C)

• 44°F (7°C)

For how long can raw TCS food be in the temperature danger zone before it must be used or discarded?

• 8 hours

• 4 hours

• 2 hours

• 6 hours

At what maximum air temperature should shocked shellfish be received?

• 40°F (4°C)

• 45°F (7°C)

• 32°F (0°C)

• 41°F (5°C)

What defines the temperature danger zone according to ServSafe guidelines?

• Between 41°F (5°C) and 135°F (57°C)

• Between 41°F (5°C) and 125°F (52°C)

• Between 70°F (21°C) and 125°F (52°C)

• Between 70°F (21°C) and 135°F (57°C)