ServSafe Study Guide ACTUAL UPDATED
Exam Questions and CORRECT Answers
41-135 - CORRECT ANSWER - temperature danger zone
00-220 - CORRECT ANSWER - range of the bi-metallic thermometer temp
32 - CORRECT ANSWER - ice point calibrationtemp
212 - CORRECT ANSWER - boiling point calibration temp
41 or below - CORRECT ANSWER - cold food holding storage temp
135 - CORRECT ANSWER - hot food holding temp
food needs to be cooled to 70 or below in - CORRECT ANSWER - 2 hours before storage
180-190 - CORRECT ANSWER - temp for heat sanitizing in ware washing
110 - CORRECT ANSWER - temp for wash water in 3 compartment sink
100 - CORRECT ANSWER - temp to wash hands in sink
45 - CORRECT ANSWER - temp to receive shelled eggs from supplier
155 - CORRECT ANSWER - holding temp for cooked eggs on buffet
, 145 for 15 sec - CORRECT ANSWER - seafood min internal cooking temp
145 for 4 min - CORRECT ANSWER - whole cuts of beef or pork min internal cooking
temp
155 for 15 sec - CORRECT ANSWER - ground meat or fish min internal cooking temp
165 for 15 sec - CORRECT ANSWER - whole or ground poultry min internal cooking
temp
1st step for 3 compartment sink - CORRECT ANSWER - rinse/scrape off food particles
on all items
2nd step for 3 compartment sink - CORRECT ANSWER - clean items in 1st sink in a
detergent solution of 110
3rd step for 3 compartment sink - CORRECT ANSWER - rinse items in 2nd sink
4th step for 3 compartment sink - CORRECT ANSWER - sanitize items in 3rd sink ina
warm sanitizing soultion
5th step for 3 compartment sink - CORRECT ANSWER - air dry items upside down
3 approved types of sanitizer - CORRECT ANSWER - iodine, quats, chlorine
check all sanitizer with a - CORRECT ANSWER - test kit using strips
all cleaning cloths must be in sanitizer soultion - CORRECT ANSWER - when not in use
Exam Questions and CORRECT Answers
41-135 - CORRECT ANSWER - temperature danger zone
00-220 - CORRECT ANSWER - range of the bi-metallic thermometer temp
32 - CORRECT ANSWER - ice point calibrationtemp
212 - CORRECT ANSWER - boiling point calibration temp
41 or below - CORRECT ANSWER - cold food holding storage temp
135 - CORRECT ANSWER - hot food holding temp
food needs to be cooled to 70 or below in - CORRECT ANSWER - 2 hours before storage
180-190 - CORRECT ANSWER - temp for heat sanitizing in ware washing
110 - CORRECT ANSWER - temp for wash water in 3 compartment sink
100 - CORRECT ANSWER - temp to wash hands in sink
45 - CORRECT ANSWER - temp to receive shelled eggs from supplier
155 - CORRECT ANSWER - holding temp for cooked eggs on buffet
, 145 for 15 sec - CORRECT ANSWER - seafood min internal cooking temp
145 for 4 min - CORRECT ANSWER - whole cuts of beef or pork min internal cooking
temp
155 for 15 sec - CORRECT ANSWER - ground meat or fish min internal cooking temp
165 for 15 sec - CORRECT ANSWER - whole or ground poultry min internal cooking
temp
1st step for 3 compartment sink - CORRECT ANSWER - rinse/scrape off food particles
on all items
2nd step for 3 compartment sink - CORRECT ANSWER - clean items in 1st sink in a
detergent solution of 110
3rd step for 3 compartment sink - CORRECT ANSWER - rinse items in 2nd sink
4th step for 3 compartment sink - CORRECT ANSWER - sanitize items in 3rd sink ina
warm sanitizing soultion
5th step for 3 compartment sink - CORRECT ANSWER - air dry items upside down
3 approved types of sanitizer - CORRECT ANSWER - iodine, quats, chlorine
check all sanitizer with a - CORRECT ANSWER - test kit using strips
all cleaning cloths must be in sanitizer soultion - CORRECT ANSWER - when not in use
