Servsafe Final Exam
1. ___ foot candles are used inside walk-in refrigerators, dry storage areas,
and dining rooms.
A. 5 foot candles
B. 10 foot candles
C. 20 foot candles
D. 50 foot candles
Answer: B. 10 foot candles
2. When properly washing hands, water should be:
A. 70°F
B. 85°F
C. 100°F
D. 120°F
Answer: C. 100°F
3. Hot holding should be held at:
A. 125°F or higher
B. 135°F or higher
C. 145°F or higher
D. 155°F or higher
Answer: B. 135°F or higher
4. Temperature for vegetables, fruit, pasta, and beans:
A. 125°F
B. 135°F
C. 145°F
,D. 155°F
Answer: B. 135°F
5. Hot TCS foods must be delivered at:
A. 125°F or higher
B. 135°F or higher
C. 145°F or higher
D. 155°F or higher
Answer: B. 135°F or higher
6. What is the max distance that sneeze guards can be located from the
self-service counter to protect food from contamination?
A. 10 inches
B. 12 inches
C. 14 inches
D. 16 inches
Answer: C. 14 inches
7. Temperature for steak, chops, fish, roasts, and eggs short order:
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Answer: B. 145°F
8. Temperature for ground meat, injected meat, and eggs to be held:
A. 135°F
B. 145°F
,C. 155°F
D. 165°F
Answer: C. 155°F
9. What is the minimum internal cooking temperature for eggs that will be hot
held for service?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Answer: C. 155°F
10. Leftover TCS foods must be reheated to an internal temp of ____ within
two hours:
A. 145°F
B. 155°F
C. 165°F
D. 175°F
Answer: C. 165°F
11. Temperature for chicken, stuffed meats, stuffed pasta, leftovers, and food
cooked in the microwave:
A. 145°F
B. 155°F
C. 165°F
D. 175°F
Answer: C. 165°F
12. What is the minimum internal cooking temperature for eggs, meat, poultry,
and seafood cooked in a microwave?
, A. 145°F
B. 155°F
C. 165°F
D. 175°F
Answer: C. 165°F
13. ___ foot candles are used for handwashing, buffet, restrooms, wait
stations, and display areas:
A. 10 foot candles
B. 20 foot candles
C. 30 foot candles
D. 50 foot candles
Answer: B. 20 foot candles
14. Check the internal temp of food being held at least every ___ hours:
A. 2 hours
B. 3 hours
C. 4 hours
D. 6 hours
Answer: C. 4 hours
15. Gloves must be changed every ___ hours or when starting a new task:
A. 2 hours
B. 4 hours
C. 6 hours
D. 8 hours
Answer: B. 4 hours
1. ___ foot candles are used inside walk-in refrigerators, dry storage areas,
and dining rooms.
A. 5 foot candles
B. 10 foot candles
C. 20 foot candles
D. 50 foot candles
Answer: B. 10 foot candles
2. When properly washing hands, water should be:
A. 70°F
B. 85°F
C. 100°F
D. 120°F
Answer: C. 100°F
3. Hot holding should be held at:
A. 125°F or higher
B. 135°F or higher
C. 145°F or higher
D. 155°F or higher
Answer: B. 135°F or higher
4. Temperature for vegetables, fruit, pasta, and beans:
A. 125°F
B. 135°F
C. 145°F
,D. 155°F
Answer: B. 135°F
5. Hot TCS foods must be delivered at:
A. 125°F or higher
B. 135°F or higher
C. 145°F or higher
D. 155°F or higher
Answer: B. 135°F or higher
6. What is the max distance that sneeze guards can be located from the
self-service counter to protect food from contamination?
A. 10 inches
B. 12 inches
C. 14 inches
D. 16 inches
Answer: C. 14 inches
7. Temperature for steak, chops, fish, roasts, and eggs short order:
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Answer: B. 145°F
8. Temperature for ground meat, injected meat, and eggs to be held:
A. 135°F
B. 145°F
,C. 155°F
D. 165°F
Answer: C. 155°F
9. What is the minimum internal cooking temperature for eggs that will be hot
held for service?
A. 135°F
B. 145°F
C. 155°F
D. 165°F
Answer: C. 155°F
10. Leftover TCS foods must be reheated to an internal temp of ____ within
two hours:
A. 145°F
B. 155°F
C. 165°F
D. 175°F
Answer: C. 165°F
11. Temperature for chicken, stuffed meats, stuffed pasta, leftovers, and food
cooked in the microwave:
A. 145°F
B. 155°F
C. 165°F
D. 175°F
Answer: C. 165°F
12. What is the minimum internal cooking temperature for eggs, meat, poultry,
and seafood cooked in a microwave?
, A. 145°F
B. 155°F
C. 165°F
D. 175°F
Answer: C. 165°F
13. ___ foot candles are used for handwashing, buffet, restrooms, wait
stations, and display areas:
A. 10 foot candles
B. 20 foot candles
C. 30 foot candles
D. 50 foot candles
Answer: B. 20 foot candles
14. Check the internal temp of food being held at least every ___ hours:
A. 2 hours
B. 3 hours
C. 4 hours
D. 6 hours
Answer: C. 4 hours
15. Gloves must be changed every ___ hours or when starting a new task:
A. 2 hours
B. 4 hours
C. 6 hours
D. 8 hours
Answer: B. 4 hours
