SERVSAFE Study Guide Test Questions &
Answers
1.Who are at risk for getting food borne illness?
ANS Elderly, pregnant women, children, & people with a weak
immune system.
2.What is a Foodborne Outbreak?
ANS An incident in which 2 or more people expe- rience the same
illness after eating the same food.
3.What are bacteria?
ANS Microorganisms presenting the greatest concern to the FS
manager.
4.What are FAT TOM, food, pH, temp, time, oxygen, & water?
ANS 6 elements needed for bacteria growth.
5.What is Hepatitis A?
ANS Of all FBI, it is the only one that can be prevented by
vaccination.
6.What is 7 days?
ANS Food prepared in house can be stored for this length of time if held
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,at 41 degrees or below before being discarded.
7.What is 90 days?
ANS Food Service Operations must retain shellfish tags for this period
of time after the product is used.
8.What is 6 inches?
ANS Stationary equipment should be mounted on legs at least this high
off the floor or sealed with 4 inches of toe space.
9.What is 14 inches?
ANS Sneeze guards must be this far above the food.
10.What is 20-30 minutes?
ANS The ideal training session lasts this long.
11.What is >24 hours?
ANS PHF prepared on site held for longer than the amount of time must
be labeled with the date it was prepared or date to be sold, consumed,
or discarded.
12.What is 135-70 degrees F within 2 hours and 70-41 degrees F within
4 hours?
ANS The 2 stage cooling process
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, 13.What is one day?
ANS Iced tea held at room temperature must be discarded after this
length of time.
14.What is thawing?
ANS The presence of ice crystals on frozen food.
15.What is -4 F for 7 days or -31 F for 15 hours?
ANS Fish to be served raw or partially cooked should be frozen by the
processor prior to shipment according to these directions to kill
parasites.
16.What is pork/beef/veal/lamb steaks or chops; fish; fresh shelled eggs
for immediate service?
ANS 145 degrees F for 15 seconds
17.What is poultry, stuffing, and stuffed meats?
ANS 165 degrees F for 15 seconds
18.What are after 7 days if held at 41 degrees F or 4 days if held at 45
degrees F?
ANS Leftover meat and poultry handled properly should be discarded.
19.What is the warmest part?
ANS Hanging thermometers should be hung in this part of the
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Answers
1.Who are at risk for getting food borne illness?
ANS Elderly, pregnant women, children, & people with a weak
immune system.
2.What is a Foodborne Outbreak?
ANS An incident in which 2 or more people expe- rience the same
illness after eating the same food.
3.What are bacteria?
ANS Microorganisms presenting the greatest concern to the FS
manager.
4.What are FAT TOM, food, pH, temp, time, oxygen, & water?
ANS 6 elements needed for bacteria growth.
5.What is Hepatitis A?
ANS Of all FBI, it is the only one that can be prevented by
vaccination.
6.What is 7 days?
ANS Food prepared in house can be stored for this length of time if held
1/
23
,at 41 degrees or below before being discarded.
7.What is 90 days?
ANS Food Service Operations must retain shellfish tags for this period
of time after the product is used.
8.What is 6 inches?
ANS Stationary equipment should be mounted on legs at least this high
off the floor or sealed with 4 inches of toe space.
9.What is 14 inches?
ANS Sneeze guards must be this far above the food.
10.What is 20-30 minutes?
ANS The ideal training session lasts this long.
11.What is >24 hours?
ANS PHF prepared on site held for longer than the amount of time must
be labeled with the date it was prepared or date to be sold, consumed,
or discarded.
12.What is 135-70 degrees F within 2 hours and 70-41 degrees F within
4 hours?
ANS The 2 stage cooling process
2/
23
, 13.What is one day?
ANS Iced tea held at room temperature must be discarded after this
length of time.
14.What is thawing?
ANS The presence of ice crystals on frozen food.
15.What is -4 F for 7 days or -31 F for 15 hours?
ANS Fish to be served raw or partially cooked should be frozen by the
processor prior to shipment according to these directions to kill
parasites.
16.What is pork/beef/veal/lamb steaks or chops; fish; fresh shelled eggs
for immediate service?
ANS 145 degrees F for 15 seconds
17.What is poultry, stuffing, and stuffed meats?
ANS 165 degrees F for 15 seconds
18.What are after 7 days if held at 41 degrees F or 4 days if held at 45
degrees F?
ANS Leftover meat and poultry handled properly should be discarded.
19.What is the warmest part?
ANS Hanging thermometers should be hung in this part of the
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23
