SERVSAFE Numbers UPDATED Exam
Questions and CORRECT Answers
# of people it takes to be an outbreak - CORRECT ANSWER -2
Thermometers that measure the temperature of food must be accurate to +/- ___F - CORRECT
ANSWER -2
When cooling food it should be cooled to below 70F within ___ hours - CORRECT
ANSWER -2
check temp of food every ___ hours to leave time for corrective action - CORRECT
ANSWER -2
Food being held for service needs to have the temp. checked at least every ___ hours -
CORRECT ANSWER -4
surfaces that are in constant use should be clean and sanitized at least every ___ hours -
CORRECT ANSWER -4
Tabletop equipment need to be on legs at least ___ inches off the table - CORRECT
ANSWER -4
Gloves that are in constant use need to be changed every ___ hours - CORRECT
ANSWER -4
When cooling food, you have ___ hours to get it from 70F to below 41F - CORRECT
ANSWER -4
Food should be stored at least ___ inches off the floor - CORRECT ANSWER -6
, Clean and sanitized utensils and tableware need to be stored at least ____ inches off the ground. -
CORRECT ANSWER -6
Floor mounted equipment needs to be on legs at least ___ inches off the ground - CORRECT
ANSWER -6
Ready to eat tcs food can be stored for ___ days before it needs to be thrown out - CORRECT
ANSWER -7
sneeze guards should extend ___ inches past the food - CORRECT ANSWER -7
there are ___ haccp principles - CORRECT ANSWER -7
items being sanitized by chlorine sanitizer should be soaked for at least ___ seconds -
CORRECT ANSWER -7
food that is going to be held longer than ___ hours needs to be labled - CORRECT
ANSWER - 24
When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be
symptom free for ___ hours before returning to work - CORRECT ANSWER - 24
Items being sanitized by heat should be soaked in hot water for at least ___ seconds - CORRECT
ANSWER - 30
Items being sanitized by iodine sanitizer or quats sanitizer should be soaked for at least ___
seconds. - CORRECT ANSWER - 30
Cold food should be received at ___F or lower - CORRECT ANSWER - 41
Questions and CORRECT Answers
# of people it takes to be an outbreak - CORRECT ANSWER -2
Thermometers that measure the temperature of food must be accurate to +/- ___F - CORRECT
ANSWER -2
When cooling food it should be cooled to below 70F within ___ hours - CORRECT
ANSWER -2
check temp of food every ___ hours to leave time for corrective action - CORRECT
ANSWER -2
Food being held for service needs to have the temp. checked at least every ___ hours -
CORRECT ANSWER -4
surfaces that are in constant use should be clean and sanitized at least every ___ hours -
CORRECT ANSWER -4
Tabletop equipment need to be on legs at least ___ inches off the table - CORRECT
ANSWER -4
Gloves that are in constant use need to be changed every ___ hours - CORRECT
ANSWER -4
When cooling food, you have ___ hours to get it from 70F to below 41F - CORRECT
ANSWER -4
Food should be stored at least ___ inches off the floor - CORRECT ANSWER -6
, Clean and sanitized utensils and tableware need to be stored at least ____ inches off the ground. -
CORRECT ANSWER -6
Floor mounted equipment needs to be on legs at least ___ inches off the ground - CORRECT
ANSWER -6
Ready to eat tcs food can be stored for ___ days before it needs to be thrown out - CORRECT
ANSWER -7
sneeze guards should extend ___ inches past the food - CORRECT ANSWER -7
there are ___ haccp principles - CORRECT ANSWER -7
items being sanitized by chlorine sanitizer should be soaked for at least ___ seconds -
CORRECT ANSWER -7
food that is going to be held longer than ___ hours needs to be labled - CORRECT
ANSWER - 24
When food handlers are excluded from the kitchen for diarrhea or vomiting, they must be
symptom free for ___ hours before returning to work - CORRECT ANSWER - 24
Items being sanitized by heat should be soaked in hot water for at least ___ seconds - CORRECT
ANSWER - 30
Items being sanitized by iodine sanitizer or quats sanitizer should be soaked for at least ___
seconds. - CORRECT ANSWER - 30
Cold food should be received at ___F or lower - CORRECT ANSWER - 41
