SERVSAFE: MAINLY TEMPERATURE QUESTIONS EXAM

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SERVSAFE: MAINLY TEMPERATURE QUESTIONS EXAM

QUESTIONS

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -33 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours?

Answer:

24 Question 2: Minimum internal temperature for: Stuffed meats

Answer:

165 Question 3: Minimum internal temperature for: Eggs to be held

Answer:

155 Question 4: Minimum internal temperature for: Fish

Answer:

145

Question 5: Cool food to __ degrees before placing it in the refrigerator

Answer:

70

Question 6: What 5 factors influence the effectiveness of a chemical sanitizer?

Answer:

Concentration, temperature, contact time, pH, and water hardness Question 7: Dry storage areas should be kept with a relative humidity of __ - __%

Answer:

50-60

Question 8: 3 step process to clean food-contact surfaces

Answer:

Wash, Rinse, Sanitize, Air-dry

Question 9: 4 ways to thaw frozen food

Answer:

In refrigerator, under cool running water 70 degrees, in a microwave oven, or as part of the cooking process Question 10: Minimum internal temperature for: Food cooked in the microwave

Answer:

165 Question 11: Minimum internal temperature for: Commercially processed RTE

Answer:

135 Question 12: Three-compartment sink: Detergent water temperature

Answer:

110 F

Question 13: Dry storage areas should be kept between __ F and __ F.

Answer:

50-70 Question 14: Two stage cooling: Cool from 135 F - ___ F in 2 hours and then from __ F to 41 F in

• hours.

Answer:

70, 70

Question 15: Minimum internal temperature for: Injected meat

Answer:

155

Question 16: Cold Holding ___ F or lower

Answer:

41 Question 17: Minimum internal temperature for: Vegetables, beans, pasta

Answer:

135 Question 18: Minimum internal temperature for: Eggs short order

Answer:

145 Question 19: What temperature must a high-temperature dishwasher's final sanitizing rinse be?

Answer:

At least 171 F

Question 20: Hot holding _____ F or higher

Answer:

135

Question 21: Minimum internal temperature for: Ground meat, injected meat, eggs to be held

Answer:

155 F Question 22: Minimum internal temperature for: Steak

Answer:

145 Question 23: Minimum internal temperature for: Roasts

Answer:

145 Question 24: Minimum internal temperature for: Leftovers

Answer:

165

Question 25: 9 common food allergens

Answer:

milk, dairy, eggs, shellfish, fish, wheat, soy, peanuts, and tree nuts

Question 26: What is the total cooling time in two stage cooling?

Answer:

• hours

Question 27: Minimum internal temperature for: Steak, Chops, Fish, Roasts, eggs short order

Answer:

145 F Question 28: Minimum internal temperature for: Commercially Processed RTE, vegetables, fruit, pasta, beans

Answer:

135 F