SERVSAFE Exam Questions AND Correct Answers
135°F - ✔✔FRUIT, VEGETABLES, GRAINS (RICE, PASTA), AND
LEGUMES (BEANS, REFRIED BEANS) THAT WILL BE HOT-HELD FOR
SERVICE
145°F FOR 15 SEC - ✔✔SEAFOOD-INCLUDING FISH, SHELLFISH, AND
CRUSTACEANS
STEAKS/CHOPS OF PORK, BEEF, VEAL, AND LAMB
COMMERCIALLY RAISED GAME
SHELL EGGS THAT WILL BE SERVED IMMEDIATELY
145°F FOR 4 MINS. - ✔✔ROASTS OF PORK, BEEF, VEAL, AND LAMB
155°F FOR 15 SEC - ✔✔GROUND MEAT-BEEF, PORK, AND OTHER
MEAT
INJECTED MEAT- INCLUDING BRINED HAM AND FLAVOR-INJECTED
ROASTS
MECHANICALLY TENDERIZED MEAT
,RATITES INCLUDING OSTRICH AND EMU
GROUND SEAFOOD- INCLUDING CHOPPED OR MINCED SEAFOOD
SHELL EGGS THAT WILL BE HOT-HELD FOR SERVICE
165°F FOR 15 SEC - ✔✔POULTRY-WHOLE OR GROUND CHICKEN,
TURKEY OR DUCK
STUFFING MADE WITH FISH, MEAT, OR POULTRY
STUFFED MEAT, SEAFOOD POULTRY, OR PASTA
DISHES THAT INCLUDE PREVIOUSLY COOKED TCS INGREDIENTS
175°F - ✔✔TEA
AIR PROBES - ✔✔USE THES TO CHECK THE TEMPERATUER INSIDE
COOLERS AND OVENS
,ALERT - ✔✔TOOL CREATED BY FDA THAT CAN BE USED TO DEVELOP A
FOOD DEFENSE PROGRAM- THE BEST WAY TO PROTECT FOOD IS TO
MAKE IT VERY DIFFICULT TO TAMPER WITH.
Anisakiasis - ✔✔Raw and undercooked fish
BIMETALLIC STEMMED THERMOMETER - ✔✔USEFUL FOR CHECKING
TEMPERATURE OF LARGE OR THICK FOOD
Biological Contaminants - ✔✔Bacteria
Viruses
Parasites
Fungi
Biological Toxins - ✔✔Naturally occur in certain plants, mushrooms,
and seafood
BREVETOXIN - ✔✔SHELLFISH IN WARMER WATERS OF WEST COAST
FLORIDA, GULF OF MEXICO, AND CARIBBEAN SEA
, CLAMS
MUSSELS
OYSTERS
(P-ARS)
CALIBRATION - ✔✔ADJUSTING A THERMOMETER TO GET A CORRECT
READING- TWO METHODS
ICE-POINT- 30 SECONDS 32°f
BOILING POINT- 30 SECONDS 212°F
Campylobacter jejuni - ✔✔Poultry
Water contaminated with the bacteria
Meats
Stews/gravies
135°F - ✔✔FRUIT, VEGETABLES, GRAINS (RICE, PASTA), AND
LEGUMES (BEANS, REFRIED BEANS) THAT WILL BE HOT-HELD FOR
SERVICE
145°F FOR 15 SEC - ✔✔SEAFOOD-INCLUDING FISH, SHELLFISH, AND
CRUSTACEANS
STEAKS/CHOPS OF PORK, BEEF, VEAL, AND LAMB
COMMERCIALLY RAISED GAME
SHELL EGGS THAT WILL BE SERVED IMMEDIATELY
145°F FOR 4 MINS. - ✔✔ROASTS OF PORK, BEEF, VEAL, AND LAMB
155°F FOR 15 SEC - ✔✔GROUND MEAT-BEEF, PORK, AND OTHER
MEAT
INJECTED MEAT- INCLUDING BRINED HAM AND FLAVOR-INJECTED
ROASTS
MECHANICALLY TENDERIZED MEAT
,RATITES INCLUDING OSTRICH AND EMU
GROUND SEAFOOD- INCLUDING CHOPPED OR MINCED SEAFOOD
SHELL EGGS THAT WILL BE HOT-HELD FOR SERVICE
165°F FOR 15 SEC - ✔✔POULTRY-WHOLE OR GROUND CHICKEN,
TURKEY OR DUCK
STUFFING MADE WITH FISH, MEAT, OR POULTRY
STUFFED MEAT, SEAFOOD POULTRY, OR PASTA
DISHES THAT INCLUDE PREVIOUSLY COOKED TCS INGREDIENTS
175°F - ✔✔TEA
AIR PROBES - ✔✔USE THES TO CHECK THE TEMPERATUER INSIDE
COOLERS AND OVENS
,ALERT - ✔✔TOOL CREATED BY FDA THAT CAN BE USED TO DEVELOP A
FOOD DEFENSE PROGRAM- THE BEST WAY TO PROTECT FOOD IS TO
MAKE IT VERY DIFFICULT TO TAMPER WITH.
Anisakiasis - ✔✔Raw and undercooked fish
BIMETALLIC STEMMED THERMOMETER - ✔✔USEFUL FOR CHECKING
TEMPERATURE OF LARGE OR THICK FOOD
Biological Contaminants - ✔✔Bacteria
Viruses
Parasites
Fungi
Biological Toxins - ✔✔Naturally occur in certain plants, mushrooms,
and seafood
BREVETOXIN - ✔✔SHELLFISH IN WARMER WATERS OF WEST COAST
FLORIDA, GULF OF MEXICO, AND CARIBBEAN SEA
, CLAMS
MUSSELS
OYSTERS
(P-ARS)
CALIBRATION - ✔✔ADJUSTING A THERMOMETER TO GET A CORRECT
READING- TWO METHODS
ICE-POINT- 30 SECONDS 32°f
BOILING POINT- 30 SECONDS 212°F
Campylobacter jejuni - ✔✔Poultry
Water contaminated with the bacteria
Meats
Stews/gravies
