ServSafe Temperature Review Question Preview (ID: 42162)


Temperatures To Remember. TEACHERS: click here for quick copy question ID numbers.

What is the minimum required temperature for heat sanitizing stationary dish machines
a) 100 degrees F
b) 165 degrees F
c) 171 degrees F
d) 180 degrees F

What is the minimum temperature for heat sanitizing in a three compartment sink?
a) 100 degrees F
b) 110 degrees F
c) 165 degrees F
d) 171 degrees F

What is the required minimum internal cooking temperature for mac and cheese?
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the required minimum internal cooking temperature for commercially processed precooked chicken wings?
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the required minimum internal cooking temperature for pork ribs?
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the required minimum internal cooking temperature for eggs to be hot held for service?
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the required minimum internal cooking temperature for ground turkey?
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the required minimum internal cooking temperature for ground beef?
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the minimum internal temperature required for poultry?
a) 135 degrees F
b) 145 degrees F
c) 155 degrees F
d) 165 degrees F

What is the minimum final sanitizing rinse temperature for high-temp warewashing machines
a) 110 degrees F
b) 165 degrees F
c) 171 degrees F
d) 180 degrees f

What is the maximum internal receiving temperature for fresh meats?
a) 32 degrees F
b) 41 degrees F
c) 45 degrees F
d) 75 degrees f

What is the maximum internal receiving temperature for shell eggs, milk and shellfish?
a) 32 degrees F
b) 41 degrees F
c) 45 degrees F
d) 50 degrees F

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