ServSafe Manager Safe Preparation and Cooking of Food Summary

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.

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.

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.

Seafood (fish, shellfish, crustaceans) must be cooked to 145°F (63°C) for 15 seconds. Steaks and chops of pork, beef, veal, and lamb use the same temperature.

Wrong choices

• 155°F (68°C) for 17 seconds: 155°F is for ground seafood, not a whole fillet.
• 165°F (74°C) for less than 1 second: 165°F is for poultry.
• 135°F (57°C): 135°F is for fruits and vegetables cooked for hot holding.

Safe ways to thaw food: in a refrigerator at 41°F (5°C) or lower; submerged under running drinkable water at 70°F (21°C) or lower; in a microwave if the food will be cooked right away; or as part of the cooking process.

Wrong choices

• On the counter at room temperature: Room-temperature thawing lets the outside of the food warm into the danger zone.
• In a sink of standing warm water: Standing warm water is not safe. Running water at 70°F or lower is allowed.
• Outside in the sun: This is not safe.

The United States has nine major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, and sesame. Sesame was added by the FASTER Act starting in 2023.

Wrong choices

• Corn: Corn is not one of the major food allergens.
• Rice: Rice is not one of the major food allergens.
• Chicken: Chicken is not one of the major food allergens.

Cool TCS food in two stages:

1. From 135°F to 70°F (57°C to 21°C) within 2 hours.
2. From 70°F to 41°F (21°C to 5°C) or lower in the next 4 hours.

The total cooling time cannot be more than 6 hours.

Wrong choices

• From 135°F to 41°F within 8 hours, at any rate: The first stage must be done within 2 hours, and the total within 6 hours.
• From 135°F to 70°F within 4 hours, then to 41°F within 2 more hours: The times are reversed. The first stage is 2 hours.
• Leave it at room temperature until it stops steaming, then refrigerate: Room-temperature cooling is not a controlled method.

TCS food that was cooked, cooled, and is now reheated for hot holding must reach 165°F (74°C) for 15 seconds within 2 hours.

Wrong choices

• 135°F (57°C) within 6 hours: 135°F is too low and 6 hours is too long for reheating.
• 145°F (63°C) for 15 seconds within 4 hours: 145°F and 4 hours are not the reheating rule.
• 155°F (68°C) for 17 seconds within 3 hours: This is not the reheating rule.

To prevent cross-contact, clean and sanitize all equipment, utensils, and surfaces that touched the allergen, then wash hands and put on new gloves before preparing the allergy-safe meal. Cooking does not destroy allergens.

Wrong choices

• Wipe the grill with a dry towel: Wiping does not remove allergen residue.
• Cook the guest's food at a higher temperature: Cooking does not destroy food allergens.
• Scrape the grill and add more oil: Scraping and oil do not remove allergens.

To calibrate with the ice-point method, fill a container with ice and water, put the stem in so the sensing area is under water, wait about 30 seconds, and adjust the thermometer to 32°F (0°C).

Wrong choices

• Put the stem in boiling water and adjust it to 165°F (74°C): Boiling water is about 212°F (100°C) at sea level, not 165°F.
• Leave it in the refrigerator and adjust it to 41°F (5°C): Refrigerator air is not a reliable calibration point.
• Hold it under hot tap water and adjust it to 135°F (57°C): Tap water temperature varies and is not a calibration point.