ServSafe by the Numbers

Question 1

How long should you scrub your hands when washing them?

Answer 1

You should scrub your hands vigorously for 10-15 seconds.

Question 2

How long should the entire handwashing process take?

Answer 2

The handwashing process should take at least 20 seconds.

Question 3

What is the maximum time single use gloves can be used continuously?

Answer 3

Single use gloves can be used for no longer than 4 hours.

Question 4

What is the temperature danger zone for bacteria?

Answer 4

The temperature danger zone is from 41°F - 135°F (5°C - 57°C).

Question 5

What is the ‘red zone’ temperature range?

Answer 5

The ‘red zone’ is 70°F - 125°F (21°C - 52°C).

Question 6

What is the accuracy requirement for thermometers measuring food temperature?

Answer 6

Thermometers must be accurate to +/-2°F (+/-1°C).

Question 7

What is the accuracy requirement for thermometers measuring air temperature?

Answer 7

Thermometers must be accurate to +/-3°F (+/-1.5°C).

Question 8

At what temperature must cold TCS food be received?

Answer 8

Cold TCS food must be received at 41°F (5°C) or below.

Question 9

What is the exception for receiving milk, shell eggs, and shellfish?

Answer 9

They can be received at 45°F (7°C) as long as they are chilled to 41°F (5°C) or below within four hours.

Question 10

At what temperature must hot TCS food be received?

Answer 10

Hot TCS food must be received at 135°F (57°C) or above.

Question 11

What is the holding temperature for hot TCS food on a buffet?

Answer 11

Hot TCS food must be held at 135°F (57°C) or above.

Question 12

What must live shellfish be received with?

Answer 12

Live shellfish should be received with shellstock identification tags.

Question 13

How long must shellstock identification tags be kept on file?

Answer 13

Tags must be kept on file for 90 days after the last of the shellfish is served.

Question 14

What documentation is required for sushi-grade or farm raised fish?

Answer 14

They must be received with proper documentation kept on file for 90 days after the last of the fish is served.

Question 15

How high must food and paper products be stored off the floor?

Answer 15

They must be stored at least 6 inches (15cm) off of the floor.

Question 16

When must TCS food be date marked?

Answer 16

TCS food must be date marked if held longer than 24 hours.

Question 17

What is the maximum time TCS food can be held at 41°F (5°C) or below?

Answer 17

TCS food can only be held for a maximum of 7 days.

Question 18

What are the minimum internal cooking temperatures for foods?

Answer 18

These temperatures ensure foods are safe to consume.

Question 19

What is the minimum cooking temperature for ready-to-eat foods?

Answer 19

Ready-to-eat foods must be cooked to at least 135°F (57°C).

Question 20

What is the minimum cooking temperature for steaks and chops?

Answer 20

Steaks and chops must be cooked to at least 145°F (63°C) for 15 seconds.

Question 21

What is the minimum cooking temperature for roasts and whole cuts?

Answer 21

Roasts and whole cuts must be cooked to at least 145°F (63°C) for 4 minutes.

Question 22

What is the minimum cooking temperature for ground meats?

Answer 22

Ground meats must be cooked to at least 155°F (68°C) for 15 seconds.

Question 23

What is the minimum cooking temperature for poultry?

Answer 23

Poultry must be cooked to at least 165°F (74°C) for 15 seconds.

Question 24

How long can cold food be held without temperature control?

Answer 24

Cold food can be held for a maximum of 6 hours.

Question 25

What are the conditions for holding cold food without temperature control?

Answer 25

Food must be 41°F (5°C) or below when removed, not exceed 70°F (21°C), labeled, and sold, served, or thrown away within 6 hours.

Question 26

How long can hot food be held without temperature control?

Answer 26

Hot food can be held for a maximum of 4 hours.

Question 27

What are the conditions for holding hot food without temperature control?

Answer 27

Food must be 135°F (57°C) or above when removed, labeled, and sold, served, or thrown away within 4 hours.

Question 28

What is the minimum height for floor mounted equipment?

Answer 28

It must be a minimum of 6 inches (15cm) off of the floor.

Question 29

What is the minimum height for countertop equipment?

Answer 29

It must be a minimum of 4 inches (10cm) off of the countertop.

Question 30

What are the 5 requirements for a hand washing station?

Answer 30

Warm running water, soap, a way to dry hands, a trash can, and signage.

Question 31

What are the 3 rules for pest prevention?

Answer 31

Deny pests access, deny pests food, water, and shelter, call a Pest Control Operator if infestation occurs.

Question 32

What is the minimum hot water temperature for hand washing pots and pans?

Answer 32

The minimum temperature must be 110°F (43°C).

Question 33

What is the minimum final sanitizing rinse temperature for a stationary rack dishwashing machine?

Answer 33

It must be at least 165°F (74°C).

Question 34

What is the minimum hot water temperature for sanitizing by immersion?

Answer 34

It must be a minimum of 171°F (77°C).

Question 35

What is the minimum final sanitizing rinse temperature for a mechanical dishwashing machine?

Answer 35

It must be at least 180°F (82°C).

Question 36

How often must food contact surfaces and equipment in continuous use be cleaned and sanitized?

Answer 36

They must be cleaned and sanitized at least once every 4 hours.