ServSafe Study Guide ACTUAL UPDATED Exam Questions and CORRECT Answers

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