Of the temperatures listed, which is the highest minimum internal cooking or holding temperature mentioned?

Unlock all questions

This demo includes only 20 questions. Upgrade to access hundreds of questions, flashcards, exam simulations, and disable ads.

Full question bankExam simulationsFlashcards
From $24.99Unlock all

Study for the ServSafe For Shop Exam. Utilize multiple-choice questions with explanations and hints. Prepare effectively for your exam!

Multiple Choice

Of the temperatures listed, which is the highest minimum internal cooking or holding temperature mentioned?

Explanation:
Minimum cooking or hot-holding temperatures are set to destroy pathogens. Among the options, 165°F is the highest minimum. This temperature is required for poultry and for reheating leftovers, ensuring pathogens like Salmonella are killed. The other temperatures are lower: 145°F is for whole cuts of beef, pork, lamb, or veal; 155°F is for ground meats; and 135°F is used for hot holding of ready-to-eat foods after cooking.

Minimum cooking or hot-holding temperatures are set to destroy pathogens. Among the options, 165°F is the highest minimum. This temperature is required for poultry and for reheating leftovers, ensuring pathogens like Salmonella are killed. The other temperatures are lower: 145°F is for whole cuts of beef, pork, lamb, or veal; 155°F is for ground meats; and 135°F is used for hot holding of ready-to-eat foods after cooking.

More Multiple Choice Questions
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy