Time and Temperature Control

These are the numbers the ServSafe Manager exam expects you to recall without a reference.

Item	Temperature
Refrigerator storage	41 F (5 C) or lower
Hot holding	135 F (57 C) or higher
Cold holding	41 F (5 C) or lower
Cooking poultry	165 F (74 C) for 15 seconds
Cooking ground meat	155 F (68 C) for 17 seconds
Cooking fish / whole meat	145 F (63 C) for 15 seconds
Reheating for hot holding	165 F (74 C) for 15 seconds
Danger zone	41 F - 135 F (5 C - 57 C)

Free practice questions on every one of these numbers: FoodSafe Prep.