SERVSAFE Numbers ACTUAL UPDATED
Exam Questions and CORRECT Answers
every 4 years - CORRECT ANSWER - how often good code updated
41º or lower - CORRECT ANSWER - Meat poultry fish, shucked shellfish, and milk
Thawing food in fridge
Cold holding of food
Receiving temperatures for cold tcs food
Cooling live shelfish to an internal temperature
Cool shucked shellfish
Ready-to-eat food can be stored for week if held at
Storing ROP food
Thawing food in a cooler
45º or lower - CORRECT ANSWER - Receiving shellfish air temp
Receiving temp for shucked shellfish
Receiving temp for milk
Receiving temp for Shell Eggs
Storing shell eggs at an air temp of
135º - CORRECT ANSWER - Hot holding of food is required at
Receiving temps for hot tcs food
Fruits, veggies, grains, beans minimum internal cooking temp
Reheat commercially processed and packaged ready-to-eat food to at least
Scoops used to serve food such as ice cream can be stored under running water that is at least
, 145º - CORRECT ANSWER - Minimum cooking temperatures for grilled salmon, beef
roast, and lamb chops, fish, roasts of pork, beef, veal, steaks/chops of pork, seafood, shell eggs
155º - CORRECT ANSWER - Ground meat for 15 seconds
Injected roasts and pork sausage
165º - CORRECT ANSWER - Required temp for food that has been reheated
Food that hasnt reach this temp within 2 hours of reheating should be thrown out
Temp in a stationary single rack dish machine be
Hot food that hasnt been held at correct temperature can be reheated for reconditioning to
Poultry
Microwaved meat, seafood, poultry and eggs must be cooked to
In par cooking food heat food to at least this temp before serving it
Stuffed pasta
Temperature for final sanitizing rinse for stationary rack
180º - CORRECT ANSWER - Temperature of final sanitizing rinse in dish washing
machine
110º - CORRECT ANSWER - Temperature of water when washing dishes in first sink
compartment
120º F 50 ppm - CORRECT ANSWER - final rinse temperature for chlorine
75ºF 12.5-25 - CORRECT ANSWER - final rinse temperature for iodine
75ºF 150-400 ppm - CORRECT ANSWER - final rinse temperature for quat
Exam Questions and CORRECT Answers
every 4 years - CORRECT ANSWER - how often good code updated
41º or lower - CORRECT ANSWER - Meat poultry fish, shucked shellfish, and milk
Thawing food in fridge
Cold holding of food
Receiving temperatures for cold tcs food
Cooling live shelfish to an internal temperature
Cool shucked shellfish
Ready-to-eat food can be stored for week if held at
Storing ROP food
Thawing food in a cooler
45º or lower - CORRECT ANSWER - Receiving shellfish air temp
Receiving temp for shucked shellfish
Receiving temp for milk
Receiving temp for Shell Eggs
Storing shell eggs at an air temp of
135º - CORRECT ANSWER - Hot holding of food is required at
Receiving temps for hot tcs food
Fruits, veggies, grains, beans minimum internal cooking temp
Reheat commercially processed and packaged ready-to-eat food to at least
Scoops used to serve food such as ice cream can be stored under running water that is at least
, 145º - CORRECT ANSWER - Minimum cooking temperatures for grilled salmon, beef
roast, and lamb chops, fish, roasts of pork, beef, veal, steaks/chops of pork, seafood, shell eggs
155º - CORRECT ANSWER - Ground meat for 15 seconds
Injected roasts and pork sausage
165º - CORRECT ANSWER - Required temp for food that has been reheated
Food that hasnt reach this temp within 2 hours of reheating should be thrown out
Temp in a stationary single rack dish machine be
Hot food that hasnt been held at correct temperature can be reheated for reconditioning to
Poultry
Microwaved meat, seafood, poultry and eggs must be cooked to
In par cooking food heat food to at least this temp before serving it
Stuffed pasta
Temperature for final sanitizing rinse for stationary rack
180º - CORRECT ANSWER - Temperature of final sanitizing rinse in dish washing
machine
110º - CORRECT ANSWER - Temperature of water when washing dishes in first sink
compartment
120º F 50 ppm - CORRECT ANSWER - final rinse temperature for chlorine
75ºF 12.5-25 - CORRECT ANSWER - final rinse temperature for iodine
75ºF 150-400 ppm - CORRECT ANSWER - final rinse temperature for quat
