ServSafe by the numbers v.1

Front

What is the temperature danger zone?

Back

41F-135F

Answer explanation

The temperature danger zone is a range where bacteria can grow rapidly, posing a risk to food safety. This zone is usually between 41F and 135F. Therefore, the correct answer to the question is '41F-135F'.

Front

If food-contact surfaces are in constant use, how often must they be cleaned and sanitized?

Back

Every 4 hours

Answer explanation

The question asks about the frequency of cleaning and sanitizing food-contact surfaces that are in constant use. The correct answer is 'Every 4 hours'. This suggests that for maintaining hygiene and food safety, surfaces in constant contact with food should be cleaned and sanitized at least every 4 hours.

Front

If using the sink to soak and sanitize what must the water temperature be and how long must it soak?

Back

171 F for 30 seconds

Answer explanation

The correct answer is '171 F for 30 seconds'. It is important to soak and sanitize using the correct temperature and duration to ensure effective sanitization. None of the other options provide the correct combination of temperature and duration.

Front

A Three Compartment Sink must have a minimum water temperature of?

Back

110F

Answer explanation

The correct answer is 110F. A Three Compartment Sink, used for washing, rinsing, and sanitizing dishes, must have a minimum water temperature of 110F according to health guidelines. It's essential to keep this temperature to effectively clean without causing harm.

Front

An object must be immersed in quat for at least how many seconds to be considered sanitized?

Back

30 seconds

Answer explanation

The question asks for the minimum time an object should be immersed in quat to be sanitized effectively. The correct answer is 30 seconds. It implies that less time, such as 10, 15, or 20 seconds, is not sufficient for successful sanitation with quat.

Front

How long should we wash our hands?

Back

20 seconds

Answer explanation

The correct answer is 20 seconds. The Centers for Disease Control and Prevention (CDC) recommends washing your hands thoroughly for at least 20 seconds to effectively remove germs and prevent the spread of diseases. The other options of 60 seconds, 30 seconds, and 40 seconds, while longer, are not the time recommended by health organizations.

Front

At what minimum temperature should hot TCS food be held?

Back

135

Answer explanation

The minimum temperature at which hot Time/Temperature Control for Safety (TCS) food should be held is 135 degrees Fahrenheit. This is the temperature at which foodborne bacteria are killed, making the food safe to eat. Other temperatures mentioned in the options are higher than the required minimum and while they can also kill bacteria, holding TCS food at these temperatures might overcook it, affecting its quality and taste.

Front

What is the total time that you should be scrubbing your hand with soap during the handwashing process?

Back

12s

Answer explanation

The correct answer to the question about the total time for scrubbing hands with soap during the handwashing process is 12 seconds. This timeframe is generally recommended to ensure all potential bacteria and viruses are effectively removed.

Front

What is the minimum temperature at which cold TCS food should be held?

Back

41F

Answer explanation

The minimum temperature at which cold TCS food should be held is 41F. This is the correct answer because it falls within the safe temperature range for storing such food, as per food safety guidelines. All other options are either too high or too low and could potentially lead to foodborne illnesses.

Front

What is the minimum internal cooking temperature for poultry?

Back

165F

Answer explanation

The correct answer is 165F. According to the U.S. Department of Agriculture, the minimum internal cooking temperature for poultry, including chicken and turkey, should be 165F to ensure harmful bacteria like Salmonella are killed.