Cooking, cooling, reheating, and holding temperature requirements and the temperature danger zone in depth, tested on ServSafe exams.
30 cards · basic cards · AI-written, checked twice. Edit anything.
- What is the temperature danger zone?
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41°F to 135°F- Why must food be kept out of the temperature danger zone?
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Bacteria multiply rapidly in this temperature range- What is the minimum internal temperature for whole poultry?
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165°F- What is the minimum internal temperature for ground poultry?
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165°F- What is the minimum internal temperature for ground beef or pork?
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160°F- What is the minimum internal temperature for whole cuts of beef, pork, or lamb?
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145°F- What is the minimum internal temperature for fish?
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145°F- What is the minimum internal temperature for whole eggs cooked in the shell?
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158°F or until yolk and white are firm- What is the minimum internal temperature for scrambled eggs or egg dishes?
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160°F- What is the minimum internal temperature for previously cooked foods being reheated?
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165°F- How long must hot food cool from 135°F to 70°F?
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2 hours- How long must food cool from 70°F to 41°F?
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4 hours- What is the maximum total time for cooling food from 135°F to 41°F?
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6 hours- Why should cooling containers be shallow rather than deep?
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Shallow containers have more surface area, allowing faster heat transfer- What temperature should hot foods be held at?
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135°F or above
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