SERVSAFE NUMBERS EXAM
2✔How many people have to have the same symptoms after eating the same food?
41°F-135°F✔What is the temperature danger zone?
70°F-120°F✔What temperature range (within the temperature danger zone) does
bacteria grow the most rapidly
At least 20 seconds✔How long should the handwashing process take?
100°F✔What temperature should water that is used for handwashing be?
10 to 15 seconds✔How long should you scrube your hands and arms DURING the
handwashing process?
4 hours✔How often should gloves be changed if you are doing the same job all day?
24 hours✔How long do you have to not show symptoms of vomiting or diarrhea to
return to work?
0°F-220°F✔What temperature range does a bimetallic stemmed thermometer
measure?
+ or - 2°F✔How accurate does a thermometer that measures food be accurate to (+ or -
____°F)
+ or - 3°F✔How accurate does a thermometer that measure air be accurate to (+ or -
_____°F)
45°F✔What temperature should live shellfish be received at?
45°F✔What temperature should shucked shellfish be received at?
45°F✔What temperature should milk be received at?
135°F✔What temperature should hot food be received at?
41°F✔What temperature should cold food be received at?
90 days✔How long do shellstock identification tags need to be kept on file from the day
the last item was served/sold from that shipment?
7 days✔How long can ready-to-eat TCS food be stored for before being thrown out?
2✔How many people have to have the same symptoms after eating the same food?
41°F-135°F✔What is the temperature danger zone?
70°F-120°F✔What temperature range (within the temperature danger zone) does
bacteria grow the most rapidly
At least 20 seconds✔How long should the handwashing process take?
100°F✔What temperature should water that is used for handwashing be?
10 to 15 seconds✔How long should you scrube your hands and arms DURING the
handwashing process?
4 hours✔How often should gloves be changed if you are doing the same job all day?
24 hours✔How long do you have to not show symptoms of vomiting or diarrhea to
return to work?
0°F-220°F✔What temperature range does a bimetallic stemmed thermometer
measure?
+ or - 2°F✔How accurate does a thermometer that measures food be accurate to (+ or -
____°F)
+ or - 3°F✔How accurate does a thermometer that measure air be accurate to (+ or -
_____°F)
45°F✔What temperature should live shellfish be received at?
45°F✔What temperature should shucked shellfish be received at?
45°F✔What temperature should milk be received at?
135°F✔What temperature should hot food be received at?
41°F✔What temperature should cold food be received at?
90 days✔How long do shellstock identification tags need to be kept on file from the day
the last item was served/sold from that shipment?
7 days✔How long can ready-to-eat TCS food be stored for before being thrown out?
