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