Servsafe final exam
10 - ANS-___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining
rooms
100F - ANS-When properly washing hands, water should be
135 or higher - ANS-Hot holding should be held at
135F - ANS-Temp for vegetables, fruit, pasta, beans
135F or higher - ANS-Hot TCS foods must be delivered at ___
14 inches - ANS-What is the max distance that sneeze guards can be located from the self
service counter to protect food from contamination?
145F - ANS-Temp for steak, chops, fish, roasts, eggs short order
155F - ANS-Temp for ground meat, injected meat, eggs to be held
155F - ANS-What is the minimum internal cooking temperature for eggs that will be hot held for
service?
165 - ANS-Leftover TCS foods must be reheated to an internal temp of ____ within two hours
165F - ANS-Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the
microwave
165F - ANS-What is the minimum internal cooking temperature for eggs, meat, poultry, and
seafood cooked in a microwave?
20 - ANS-___ foot candles are used for handwashing, buffet, restrooms, wait stations, and
display areas
4 - ANS-Check the internal temp of food being held at least every ___ hours
4 - ANS-Gloves must be changed every ___ hours or when starting a new task
4 hours - ANS-Hot food can be held for a max of
4 inches - ANS-When installing tabletop equipment on legs, the space between the base of the
equipment and the tabletop must be at least
, 41 or lower - ANS-Cold holding should be held at
41-135 - ANS-Danger Zone
41F - ANS-At what maximum internal temperature should cold TCS food be held?
41F or lower - ANS-Cold TCS foods must be delivered at ___
41F or lower - ANS-Fresh meat, poultry, fish and dairy products should be stored at
45F or lower - ANS-Live Shellfish and Shell eggs must be delivered at
6 - ANS-Food in dry storage should at least be __ inches off the ground
6 hours - ANS-Cold food can be held at a max of
7 - ANS-UHT items should be stored in the fridge at 41F or lower for a max of ___ days
7 days - ANS-How long can ready to eat TCS food that was prepped in house be stored if it was
held at 41F or lower?
70F - ANS-Cool food to ___ before placing in refrigerator
90 days - ANS-The shell stock identification tags must be kept for ___ from the date the last one
was sold or served
Air gap - ANS-___ is the only completely reliable method for preventing backflow
Allergic reaction - ANS-Itching, tightening of throat, wheezing, hives, swelling, diarrhea,
vomiting, cramps, and loss of consciousness are all signs of
Allergic reaction - ANS-Wheezing and shortness of breath are symptoms of
Approved Supplier - ANS-A ___ has been inspected and meets all applicable local, state, and
federal laws
Approved supplier - ANS-All produce should be purchased from an
Bacillus Cereus - ANS-Found in cooked rice dishes
Bacteria - ANS-Found everywhere and under favorable conditions, can grow rapidly
Biological contaminants - ANS-Bacteria, virus, parasites, fungi, natural toxins
10 - ANS-___ foot candles are used inside walk-in refrigerators, dry storage areas, and dining
rooms
100F - ANS-When properly washing hands, water should be
135 or higher - ANS-Hot holding should be held at
135F - ANS-Temp for vegetables, fruit, pasta, beans
135F or higher - ANS-Hot TCS foods must be delivered at ___
14 inches - ANS-What is the max distance that sneeze guards can be located from the self
service counter to protect food from contamination?
145F - ANS-Temp for steak, chops, fish, roasts, eggs short order
155F - ANS-Temp for ground meat, injected meat, eggs to be held
155F - ANS-What is the minimum internal cooking temperature for eggs that will be hot held for
service?
165 - ANS-Leftover TCS foods must be reheated to an internal temp of ____ within two hours
165F - ANS-Temp for chicken, stuffed meats, stuffed pasta, leftovers, food cooked in the
microwave
165F - ANS-What is the minimum internal cooking temperature for eggs, meat, poultry, and
seafood cooked in a microwave?
20 - ANS-___ foot candles are used for handwashing, buffet, restrooms, wait stations, and
display areas
4 - ANS-Check the internal temp of food being held at least every ___ hours
4 - ANS-Gloves must be changed every ___ hours or when starting a new task
4 hours - ANS-Hot food can be held for a max of
4 inches - ANS-When installing tabletop equipment on legs, the space between the base of the
equipment and the tabletop must be at least
, 41 or lower - ANS-Cold holding should be held at
41-135 - ANS-Danger Zone
41F - ANS-At what maximum internal temperature should cold TCS food be held?
41F or lower - ANS-Cold TCS foods must be delivered at ___
41F or lower - ANS-Fresh meat, poultry, fish and dairy products should be stored at
45F or lower - ANS-Live Shellfish and Shell eggs must be delivered at
6 - ANS-Food in dry storage should at least be __ inches off the ground
6 hours - ANS-Cold food can be held at a max of
7 - ANS-UHT items should be stored in the fridge at 41F or lower for a max of ___ days
7 days - ANS-How long can ready to eat TCS food that was prepped in house be stored if it was
held at 41F or lower?
70F - ANS-Cool food to ___ before placing in refrigerator
90 days - ANS-The shell stock identification tags must be kept for ___ from the date the last one
was sold or served
Air gap - ANS-___ is the only completely reliable method for preventing backflow
Allergic reaction - ANS-Itching, tightening of throat, wheezing, hives, swelling, diarrhea,
vomiting, cramps, and loss of consciousness are all signs of
Allergic reaction - ANS-Wheezing and shortness of breath are symptoms of
Approved Supplier - ANS-A ___ has been inspected and meets all applicable local, state, and
federal laws
Approved supplier - ANS-All produce should be purchased from an
Bacillus Cereus - ANS-Found in cooked rice dishes
Bacteria - ANS-Found everywhere and under favorable conditions, can grow rapidly
Biological contaminants - ANS-Bacteria, virus, parasites, fungi, natural toxins
