ServSafe Temperatures Questions and Answers Graded A+

ServSafe Temperatures Questions and
Answers Graded A+
Poultry: including whole or ground chicken, turkey, or duck ✔✔165°F for 15 seconds




stuffing made with fish, meat, or poultry ✔✔165°F for 15 seconds




stuffed meat, seafood, poultry, or pasta ✔✔165°F for 15 seconds




Dishes that include previously cooked TCS ingredients. (raw ingredients should be cooked to

their minimum internal temperatures) ✔✔165°F for 15 seconds




Ground meat: including beef, pork, and other meat ✔✔155°F for 15 seconds




Injected meat: including brined ham and flavor-injected roasts ✔✔155°F for 15 seconds




Mechanically tenderized meat ✔✔155°F for 15 seconds

, Ratites: including ostrich and emu ✔✔155°F for 15 seconds




Ground seafood: including chopped or minced seafood ✔✔155°F for 15 seconds




Shell eggs hot-held for service ✔✔155°F for 15 seconds




Steaks/chops of pork, beef, veal, and lamb ✔✔145°F for 15 seconds




Seafood: including fish, shellfish, and crustaceans ✔✔145°F for 15 seconds




Commercially raised game ✔✔145°F for 15 seconds




Shell eggs that will be served immediately ✔✔145°F for 15 seconds




Roast of pork, beef, veal, and lamb ✔✔145°F for 4 minutes




Fruit, vegetables, grains (rice, pasta), and legumes (beans, refried beans) that will not be hot-held

for service ✔✔135°F