ServSafe Manager Exam Prep 90, Cooking Temp 165°F (15 sec) — Poultry, Stuffing, Reheats Titelbild

ServSafe Manager Exam Prep 90, Cooking Temp 165°F (15 sec) — Poultry, Stuffing, Reheats

ServSafe Manager Exam Prep 90, Cooking Temp 165°F (15 sec) — Poultry, Stuffing, Reheats

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This podcast is made by Ran Chen, who holds an EA license, Insurance and Securities licenses (Series 6, 63, 65), and the CFP® designation. He is passionate about opening access to high-quality exam preparation resources and helping learners prepare more effectively for professional certification exams. In this episode you will learn: - All poultry, including whole, ground, and parts, must be cooked to an internal temperature of 165°F for 15 seconds. - Stuffed meats, pasta, or poultry, and the stuffing itself, must all reach 165°F, even if the meat alone requires a lower temperature. - A common exam trap is confusing the 165°F requirement for ground poultry with the 155°F requirement for ground beef or pork. - Any TCS food reheated for hot-holding must be brought to 165°F for 15 seconds within a two-hour window. - TCS foods cooked in a microwave, such as leftovers, must reach 165°F and be allowed to stand for two minutes after cooking. For more free exam prep tools, practice questions, and AI-powered explanations, visit https://open-exam-prep.com/ or YouTube Channel: https://www.youtube.com/@Open-exam-prep
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