SERVSAFE: TEMPERATURES QUESTIONS ANS ANSWERS ALREADY PASSED

SERVSAFE: TEMPERATURES
QUESTIONS ANS ANSWERS ALREADY
PASSED
Receiving Temperature for "COLD TCS" Food ✔✔Receive 41°F




Receiving Temperature for "Live Shellfish (oysters, mussels, clams, and scallops)" ✔✔- 45 F or

lower and internal temperature no greater than 50 F

- Cool to 41 F in four hours




Receiving Temperature for "Shucked Shellfish" ✔✔- 45 F or lower


- Cool to 41 F in four hours




Receiving Temperature for "Milk" ✔✔- 45 F or lower


- cool the milk to 41 F in four hours




Receiving Temperature for "Shell Eggs" ✔✔- AIR TEMPERATURE of 45 F or lower




Receiving Temperature of "HOT TCS food" ✔✔- 135 F or higher

, Receiving Frozen Food ✔✔- Should be frozen solid when received




Reject:

- Fluids or water stains appear in case bottoms or on packaging

- Ice Crystals: Could be evidence of thawing and refreezing (shows Time Temperature Abused)




-Poultry including Whole or Ground Chicken, turkey, or duck

-Stuffing made with fish, meat, or poultry

-Stuffed meat, seafood, poultry, or pasta


-Dishes that include previously cooked TCS ingrdients ✔✔165 F FOR 15 SECONDS




-Ground meat: Beef, Pork, and Other meat

-Injected Meat: Brined Ham and flavor-injected roasts

-Mechanically tenderized meat

-Ratites: Ostrich and emu

-Ground Seafood: chopped or minced Seafood


-Shell Eggs held for service ✔✔155 F FOR 15 SECONDS