ServSafe Time and Temperature Practice (Section 4)

Practice 40 original questions on ServSafe Manager 2024 Section 4 (Time and Temperature) - the 40% section of the exam: cold and frozen storage temperatures, minimum cooking temperatures (poultry 165°F, ground meat 155°F, whole cuts and fish 145°F), hot and cold holding (135°F / 41°F), two-stage cooling (135°F to 70°F in 2 hours, then 70°F to 41°F in 4 hours), reheating to 165°F, receiving temperatures, date marking and the 7-day rule, thawing methods, time as a public health control, thermometer use and calibration, and microwave cooking. For exam preparation only; food safety requirements vary by state and local jurisdiction.

48 questions in this section · Outline version: ServSafe Manager 2024