SERVSAFE: IMPORTANT NUMBERS EXAM QUESTIONS

PDF Download

SERVSAFE: IMPORTANT NUMBERS EXAM QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -52 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: 7 Days

Answer:

Can keep properly held cold food for this long in fridge

Question 2: 12.5-25 Parts Per Million (PPM)

Answer:

Effective concentration for iodine sanitizer

Question 3: 171 F

Answer:

Temp needed in heat sanitizing water for 30 Seconds

Question 4: 7 Seconds

Answer:

Contact time for chlorine sanitizers

Question 5: 181 F

Answer:

Highest temp for heat-sanitizing dishwasher

Question 6: 14 Inches

Answer:

Sneeze guards must be this high on a buffet

Question 7: 145 F for 15 seconds

Answer:

Internal temp for all fish, meat, steaks, roasts, veal, lamb, pork, commercially raised game, shell-eggs to serve immediatly

Question 8: 2 People

Answer:

Or more needed for a food borne outbreak (plus it is investigated and confirmed)

Question 9: 1.0 Water Activity

Answer:

Water activity of pure water

Question 10: 4 Inches

Answer:

Height of counter equipment (like a slicer)

Question 11: 175

Answer:

Ideal temperature for brewing tea

Question 12: 20 Foot Candles (lux)

Answer:

Minimum lighting for hand-washing and dishwashing areas, buffets, salad bars, wait stations, restrooms, and reach-in fridges

Question 13: 6 Inches

Answer:

All storage shelves must be this off floor; all stationary equipment (like a soft-serve ice cream machine) must be this from the floor

Question 14: 41 F - 135 F

Answer:

Temperature danger zone

Question 15: 60 Minutes

Answer:

The maximum time you can cook par-cooked food

Question 16: + or - 3 Degrees

Answer:

Acceptable accuracy for thermometers that measure equipment

Question 17: 10-15 Seconds

Answer:

Minimum time for scrubbing your hands during handwashing

Question 18: 4.5 to 7.5 pH

Answer:

Acidity range where bacteria thrive

Question 19: 30 Minutes to 90 Days

Answer:

On-set range for food borne illnesses

Question 20: 70 F - 125 F

Answer:

Sweet spot in temp danger zone

Question 21: + or - 2 Degrees

Answer:

Acceptable accuracy for thermometers that measure food

Question 22: 15 Seconds

Answer:

Time needed to check food cooked to 145

Question 23: 50-99 Parts Per Million (PPM)

Answer:

Effective concentration for chlorine sanitizer

Question 24: 0 F - 220 F

Answer:

Temp range for bi-metallic thermometer

Question 25: 20 Seconds

Answer:

Total Hand-washing time

Question 26: 50 Foot Candles (lux)

Answer:

Minimum lighting for food-prep areas

Question 27: 1 Inch

Answer:

Length needed to cut around mold on cheese

Question 28: 90 Days

Answer:

Must hold shellstock from shellfish for this long after using it all

Question 29: -10 to -25 degrees

Answer:

Ideal temp. for slacking frozen food