Servsafe Study Guide Questions and Verified
Solutions
When should you use ice as an ingredient to keep food cool? - ✅✅ never
When should you use a glass or hands as an ice scooper? - ✅✅ never.
When do you need a variance for prepping food? - ✅✅ curing food, preserving
food, adding food additives, Packaging fresh juice on siting
What is the minimum internal cooking temperature for poultry? - ✅✅ 165 (for
15 seconds)
What is the minimum internal cooking temp for Ratites (ostrich and emu)? - ✅✅
155 (for 15 seconds)
What is the minimum internal cooking temp for seafood? - ✅✅ 145 (for 15
seconds)
What is the minimum internal cooking temp for seafood, Steaks/chops of veal
pork? - ✅✅ 145 (for 4 min)
What is the minimum cooking temp for fruit and veggies? - ✅✅ 135
, What do you never serve to high-risk populations? - ✅✅ raw seed sprouts, raw
or under cooked eggs, meat, or seafood, over-easy eggs, raw oysters on the half
shell, and rare hamburgers.
What does SOP mean? - ✅✅ Standard operating procedure
What should not be on a children menu? - ✅✅ poultry, seafood and eggs
If your menu includes raw or under cooked TCS item, you must: - ✅✅ place a
footnote at the bottom indicating the item is raw, undercooked, or contains raw or
undercooked ingredients.
Cold food can be held without temp control up to 6 hours if? - ✅✅ it was held at
41 degrees or lower before removing it from refrigeration.
Hot food can be held without temp control for up to 4 hours if? - ✅✅ it was held
at 135 or higher before removing it from temp control.
If you preset table wear: - ✅✅ prevent it from being contaminated.
What should you do to prevent table wear from getting contaminated? - ✅✅
wrap or cover the items.
What can you get from raw meat? - ✅✅ E. Coli
FDA defense tool - ✅✅
A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat)
Solutions
When should you use ice as an ingredient to keep food cool? - ✅✅ never
When should you use a glass or hands as an ice scooper? - ✅✅ never.
When do you need a variance for prepping food? - ✅✅ curing food, preserving
food, adding food additives, Packaging fresh juice on siting
What is the minimum internal cooking temperature for poultry? - ✅✅ 165 (for
15 seconds)
What is the minimum internal cooking temp for Ratites (ostrich and emu)? - ✅✅
155 (for 15 seconds)
What is the minimum internal cooking temp for seafood? - ✅✅ 145 (for 15
seconds)
What is the minimum internal cooking temp for seafood, Steaks/chops of veal
pork? - ✅✅ 145 (for 4 min)
What is the minimum cooking temp for fruit and veggies? - ✅✅ 135
, What do you never serve to high-risk populations? - ✅✅ raw seed sprouts, raw
or under cooked eggs, meat, or seafood, over-easy eggs, raw oysters on the half
shell, and rare hamburgers.
What does SOP mean? - ✅✅ Standard operating procedure
What should not be on a children menu? - ✅✅ poultry, seafood and eggs
If your menu includes raw or under cooked TCS item, you must: - ✅✅ place a
footnote at the bottom indicating the item is raw, undercooked, or contains raw or
undercooked ingredients.
Cold food can be held without temp control up to 6 hours if? - ✅✅ it was held at
41 degrees or lower before removing it from refrigeration.
Hot food can be held without temp control for up to 4 hours if? - ✅✅ it was held
at 135 or higher before removing it from temp control.
If you preset table wear: - ✅✅ prevent it from being contaminated.
What should you do to prevent table wear from getting contaminated? - ✅✅
wrap or cover the items.
What can you get from raw meat? - ✅✅ E. Coli
FDA defense tool - ✅✅
A.L.E.R.T :A(Assure)L(Look)E(Employers)R(Reports)T(Treat)
