# ServSafe Temperature Review Question Preview (ID: 42162)

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Temperatures To Remember.[print questions]

**What is the minimum required temperature for heat sanitizing stationary dish machines**

a) 100 degrees F

b) 165 degrees F

c) 171 degrees F

d) 180 degrees F

**What is the minimum temperature for heat sanitizing in a three compartment sink?**

a) 100 degrees F

b) 110 degrees F

c) 165 degrees F

d) 171 degrees F

**What is the required minimum internal cooking temperature for mac and cheese?**

a) 135 degrees F

b) 145 degrees F

c) 155 degrees F

d) 165 degrees F

**What is the required minimum internal cooking temperature for commercially processed precooked chicken wings?**

a) 135 degrees F

b) 145 degrees F

c) 155 degrees F

d) 165 degrees F

**What is the required minimum internal cooking temperature for pork ribs?**

a) 135 degrees F

b) 145 degrees F

c) 155 degrees F

d) 165 degrees F

**What is the required minimum internal cooking temperature for eggs to be hot held for service?**

a) 135 degrees F

b) 145 degrees F

c) 155 degrees F

d) 165 degrees F

**What is the required minimum internal cooking temperature for ground turkey?**

a) 135 degrees F

b) 145 degrees F

c) 155 degrees F

d) 165 degrees F

**What is the required minimum internal cooking temperature for ground beef?**

a) 135 degrees F

b) 145 degrees F

c) 155 degrees F

d) 165 degrees F

**What is the minimum internal temperature required for poultry?**

a) 135 degrees F

b) 145 degrees F

c) 155 degrees F

d) 165 degrees F

**What is the minimum final sanitizing rinse temperature for high-temp warewashing machines**

a) 110 degrees F

b) 165 degrees F

c) 171 degrees F

d) 180 degrees f

**What is the maximum internal receiving temperature for fresh meats?**

a) 32 degrees F

b) 41 degrees F

c) 45 degrees F

d) 75 degrees f

**What is the maximum internal receiving temperature for shell eggs, milk and shellfish?**

a) 32 degrees F

b) 41 degrees F

c) 45 degrees F

d) 50 degrees F

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