ServSafe Basics

QuizÂ by Erin Sullivan

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29 questions
• Q1
The location where you should place a thermometer in the cooler or freezer
back
coldest
top
warmest
30s
• Q2
The temperature of the final sanitizing rinse in a high-temperature dishwashing machine
180* F
100* F
165* F
212* F
30s
• Q3
Minimum internal temperature for poultry, all stuffed foods, microwaved foods and dishes previously cooked
180* F for 10 seconds
145* F for 10 seconds
165* F for 15 seconds
155* F for 5 minutes
30s
• Q4
Minimum internal temperature of ground meats and seafood and sausage
165* F for 10 seonds
150* F for 15 seconds
155* F for 15 seconds
212* F for 5 seconds
30s
• Q5
Minimum internal temperature of seafood, steaks or chops
150* F for 10 seconds
145* F for 15 seconds
212* F for 5 seconds
155* F for 5 seconds
30s
• Q6
Minimum internal temperature for all roasts and large muscle meats
145* F for 4 minutes
155* F for 2 minutes
212* F for 20 seconds
165* F for 1 minute
30s
• Q7
Minimum internal temperature for fruits, vegetables, grains and minimum hot-holding temperature for all hot held foods
165* F
155* F
212* F
135* F
30s
• Q8
Minimum water temperature for a 3 compartment sink
110* F
It doesn't matter as long as you wash well
85* F and a sanitizing solution
130* F
30s
• Q9
Minimum water temperature for hand washing
As long as you use soap it doesn't matter
125* F
115* F
100* F
30s
• Q10
The number of days that you must keep the shellstock identification tags after the last shellfish was removed
7 days
30 days
90 days
60 days
30s
• Q11
Temperature of the danger zone - keep all potentially hazardous foods out of this temperature range
40* F - 140* F
35* F - 140* F
41*F - 135*F
35* F - 141* F
30s
• Q12
The range in the danger zone where bacteria really thrive
70* F - 125* F
75* F - 130* F
65* F - 120* F
50* F - 105* F
30s
• Q13
The maximum temperature cold food should reach before throwing it out
90* F
65* F
105* F
70* F
30s
• Q14
The maximum temperature for running water that is being used to thaw food
100* F
65* F
70* F
32* F
30s
• Q15
The air temperature that you can receive milk, shell eggs and seafood
35* F
32* F
45* F
50* F
30s

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