ServSafe Basics
Quiz by Erin Sullivan
Feel free to use or edit a copy
includes Teacher and Student dashboards
Measure skillsfrom any curriculum
Measure skills
from any curriculum
Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.
With a free account, teachers can
- edit the questions
- save a copy for later
- start a class game
- view complete results in the Gradebook and Mastery Dashboards
- automatically assign follow-up activities based on students’ scores
- assign as homework
- share a link with colleagues
- print as a bubble sheet
Our brand new solo games combine with your quiz, on the same screen
Correct quiz answers unlock more play!
29 questions
Show answers
- Q1The location where you should place a thermometer in the cooler or freezerbackcoldesttopwarmest30sEditDelete
- Q2The temperature of the final sanitizing rinse in a high-temperature dishwashing machine180* F100* F165* F212* F30sEditDelete
- Q3Minimum internal temperature for poultry, all stuffed foods, microwaved foods and dishes previously cooked180* F for 10 seconds145* F for 10 seconds165* F for 15 seconds155* F for 5 minutes30sEditDelete
- Q4Minimum internal temperature of ground meats and seafood and sausage165* F for 10 seonds150* F for 15 seconds155* F for 15 seconds212* F for 5 seconds30sEditDelete
- Q5Minimum internal temperature of seafood, steaks or chops150* F for 10 seconds145* F for 15 seconds212* F for 5 seconds155* F for 5 seconds30sEditDelete
- Q6Minimum internal temperature for all roasts and large muscle meats145* F for 4 minutes155* F for 2 minutes212* F for 20 seconds165* F for 1 minute30sEditDelete
- Q7Minimum internal temperature for fruits, vegetables, grains and minimum hot-holding temperature for all hot held foods165* F155* F212* F135* F30sEditDelete
- Q8Minimum water temperature for a 3 compartment sink110* FIt doesn't matter as long as you wash well85* F and a sanitizing solution130* F30sEditDelete
- Q9Minimum water temperature for hand washingAs long as you use soap it doesn't matter125* F115* F100* F30sEditDelete
- Q10The number of days that you must keep the shellstock identification tags after the last shellfish was removed7 days30 days90 days60 days30sEditDelete
- Q11Temperature of the danger zone - keep all potentially hazardous foods out of this temperature range40* F - 140* F35* F - 140* F41*F - 135*F35* F - 141* F30sEditDelete
- Q12The range in the danger zone where bacteria really thrive70* F - 125* F75* F - 130* F65* F - 120* F50* F - 105* F30sEditDelete
- Q13The maximum temperature cold food should reach before throwing it out90* F65* F105* F70* F30sEditDelete
- Q14The maximum temperature for running water that is being used to thaw food100* F65* F70* F32* F30sEditDelete
- Q15The air temperature that you can receive milk, shell eggs and seafood35* F32* F45* F50* F30sEditDelete
- Q16Cold storage maximum50* F35* F32* F41* F30sEditDelete
- Q17Freezer temperature2* F-12* F0* F-3* F30sEditDelete
- Q18The maximum number of days you can keep previously cooked TCS foods at 41* F or lower14 days10 days3 days7 days30sEditDelete
- Q19The amount of time you can have cold food out without temperature control3 hours10 hours8 hours6 hours30sEditDelete
- Q20The amount of space that should be between the floor and the bottom of the shelf6 inches3 inches8 inches1 foot30sEditDelete