ServSafe Manager: Safe Preparation and Cooking of Food Concepts
Importance ★★★★★ · 18.75% (estimate)
Overview
This chapter is about keeping food safe while it is prepared and cooked. The most important number is the temperature danger zone, from 41°F to 135°F, where germs grow fastest. Prep work is done in small batches so food spends as little time in this zone as possible.
Frozen food is thawed in the refrigerator, under running drinkable water at 70°F or lower, in a microwave if it is cooked right away, or as part of cooking. Each food has a minimum internal cooking temperature: 165°F for poultry and stuffed foods, 155°F for ground meat, 145°F for seafood, steaks, and chops, and 135°F for plant foods that will be hot-held.
Cooked food that will be stored is cooled in two stages: from 135°F to 70°F within 2 hours, then to 41°F or lower in the next 4 hours. Food that will be hot-held after cooling is reheated to 165°F for 15 seconds within 2 hours. With written procedures, time can be used instead of temperature control: 4 hours for hot food and up to 6 hours for cold food that stays at 70°F or lower.
Thermometers are calibrated, often with the ice-point method at 32°F, and cleaned and sanitized between uses. Cross-contamination is prevented with separate equipment or cleaning and sanitizing between raw and ready-to-eat food. The nine major food allergens are milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame, and cooking does not destroy them.
Key concepts
Temperature danger zone
41°F to 135°F, the range where germs that cause foodborne illness grow fastest.
Memory tipKeep cold food cold and hot food hot.
Source: U.S. FDA Food Code 2022 · as of 2022
Minimum internal cooking temperatures
Poultry, stuffed food, and dishes with previously cooked TCS ingredients: 165°F for less than 1 second. Ground meat and injected meat: 155°F for 17 seconds. Seafood, steaks, and chops: 145°F for 15 seconds. Roasts: 145°F for 4 minutes. Plant foods for hot holding: 135°F.
Memory tip165 poultry, 155 ground, 145 whole cuts and fish, 135 plants.
Source: U.S. FDA Food Code 2022 · as of 2022
Two-stage cooling
Cool from 135°F to 70°F within 2 hours, then from 70°F to 41°F or lower within the next 4 hours. If the first stage is missed, reheat to 165°F and start again, or throw the food out.
Memory tip2 + 4 = 6 hours.
Source: U.S. FDA Food Code 2022 · as of 2022
Reheating for hot holding
Food that was cooked and cooled must reach 165°F for 15 seconds within 2 hours when reheated for hot holding.
Memory tip165 within 2.
Source: U.S. FDA Food Code 2022 · as of 2022
Time as a public health control
With written procedures, hot food can be held without temperature control for up to 4 hours, then thrown out. Cold food can be held up to 6 hours if it starts at 41°F or lower and does not go above 70°F.
Memory tipHot 4 hours, cold 6 hours.
Source: U.S. FDA Food Code 2022 · as of 2022
Major food allergens
Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Prevent cross-contact by cleaning and sanitizing equipment and changing gloves.
Memory tipNine allergens; sesame is the newest.
Source: U.S. FDA (FASTER Act) · as of 2023
Often tested
- Running-water thawing: water at 70°F or lower.
- Microwave-cooked meat, poultry, seafood, and eggs: 165°F, then let stand 2 minutes.
- Eggs for immediate service 145°F; eggs for hot holding 155°F.
- Ice-point calibration: 32°F.
Easy to confuse: Minimum internal cooking temperatures
| Food | Temperature and time |
|---|---|
| Poultry, stuffed food | 165°F, less than 1 second |
| Ground meat, injected meat | 155°F, 17 seconds |
| Seafood, steaks, chops | 145°F, 15 seconds |
| Roasts | 145°F, 4 minutes |
| Fruits, vegetables, grains for hot holding | 135°F |
3 sample questions
Verified practice questions from this unit.
Question 1. What is the temperature danger zone?
- ① 41°F to 135°F (5°C to 57°C)
- ② 32°F to 100°F (0°C to 38°C)
- ③ 0°F to 41°F (-18°C to 5°C)
- ④ 50°F to 150°F (10°C to 66°C)
▼ Show answer and explanation▲ Hide answer and explanation
Answer: ① 41°F to 135°F (5°C to 57°C)
Key point: Danger zone = 41°F-135°F
The temperature danger zone is 41°F to 135°F (5°C to 57°C). Germs grow fastest in this range, so TCS food should spend as little time there as possible.
Wrong choices
- 32°F to 100°F (0°C to 38°C): These numbers are not the danger zone in the Food Code.
- 50°F to 150°F (10°C to 66°C): These numbers are not correct.
- 0°F to 41°F (-18°C to 5°C): This is the cold-holding and frozen range, which is safe.
Question 2. What is the minimum internal cooking temperature for poultry?
- ① 155°F (68°C) for 17 seconds
- ② 135°F (57°C)
- ③ 145°F (63°C) for 15 seconds
- ④ 165°F (74°C) for less than 1 second
▼ Show answer and explanation▲ Hide answer and explanation
Answer: ④ 165°F (74°C) for less than 1 second
Key point: Poultry 165°F <1 s
Poultry (whole or ground chicken, turkey, duck) must be cooked to 165°F (74°C) for less than 1 second (instantaneous).
Wrong choices
- 155°F (68°C) for 17 seconds: This is for ground meat, not poultry.
- 145°F (63°C) for 15 seconds: This is for seafood and steaks.
- 135°F (57°C): This is for fruits and vegetables cooked for hot holding.
Question 3. What is the minimum internal cooking temperature for ground beef?
- ① 155°F (68°C) for 17 seconds
- ② 145°F (63°C) for 15 seconds
- ③ 135°F (57°C)
- ④ 165°F (74°C) for less than 1 second
▼ Show answer and explanation▲ Hide answer and explanation
Answer: ① 155°F (68°C) for 17 seconds
Key point: Ground meat 155°F 17 s
Ground meat (beef, pork, other meat), injected meat, mechanically tenderized meat, and ground seafood must reach 155°F (68°C) for 17 seconds. Grinding spreads germs from the surface through the whole piece.
Wrong choices
- 145°F (63°C) for 15 seconds: 145°F is for whole steaks and chops, not ground meat.
- 165°F (74°C) for less than 1 second: 165°F is for poultry.
- 135°F (57°C): 135°F is for plant foods cooked for hot holding.
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